Healthy Pumpkin Muffins with whole wheat or spelt flour, maple syrup and a tad of cream cheese. Breakfast or a snack, these pumpkin muffins are easy, tasty and warm with Fall spices.
Healthy Pumpkin Muffin Recipe
Healthy pumpkin muffins truly cheer me up while I’m mourning the end of summer.
This healthy pumpkin muffins recipe has a spot on amount of pumpkin, pumpkin pie spice and cream cheese. Delicious!
Just like Starbucks pumpkin cream cheese muffins but with 2 times less sugar and fat, 1.5 times less calories and carbs, and 3 times more fiber!
Also with pumpkin spice muffins, even picky eaters won’t notice their healthy factor – whole wheat flour. Because pumpkin pie spice goes so well with hearty whole grains.
More nutrients, more fiber, more muffins you can eat.
Ingredients You Will Need
- Canned pumpkin puree – not pumpkin pie filling. You can use homemade puree as well.
- Any oil – I forgot to take a picture of it but I like to use avocado or melted coconut oil.
- Maple syrup or honey
- Whole wheat or spelt flour – I used spelt.
- Pumpkin pie spice
- Cream cheese and pepitas – optional for filling.
What Is Pumpkin Pie Spice?
If you are not familiar with pumpkin pie spice, it is just a blend of cinnamon, nutmeg, ginger, cloves and sometimes allspice. I always make my own pumpkin pie spice mix because it is way cheaper, I never run out and it doesn’t contain sulphites.
Easy, simple and healthy.
How to Make Healthy Pumpkin Muffins
Healthy pumpkin muffins recipe is easy and simple like any of my healthy muffins. One bowl.
- First whisk the eggs. This step eliminates old fashioned way of mixing wet and dry ingredients separately. Then add pumpkin puree, maple syrup, oil, pumpkin pie spice, baking powder, baking soda and salt. Whisk well until you no longer see white balls of baking powder.
- Also if using honey, it takes a bit more effort to combine with other ingredients. Make sure honey is liquid or warm up solid honey on the stove or in a microwave. Add flour and gently stir with spatula. I let flour sit and absorb liquids for a few seconds before stirring again.
Now you are ready to bake your muffins or add optional but or so good cream cheese filling.
- Add cream cheese filling. Amount is completely up to you – I use about 1-2 tsp. Distribute batter evenly between 12 openings of a tin – I use regular ice cream scoop. Make a cavity with a back of a spoon, add 1 tsp or more of cream cheese and swirl it with a toothpick.
- Bake pumpkin muffins for 20 minutes at 375 degrees F. Even if you insert toothpick and it comes out a bit wet, remove muffins from the oven. You don’t want to overbake pumpkin muffins.
Kids loved this addition to whole wheat pumpkin muffins. Kind of like cheesecake pumpkin muffins.
Optional Add Ins
There are so many things you can add to pumpkin muffins:
- Chocolate chips
- Chopped walnuts, pecans or other nuts
- Pumpkin seeds
- Dried cranberries or mango
- Crystalized ginger
- Coconut flakes
- Cacao nibs
How to Store and Freeze Pumpkin Muffins
To store and prevent muffins from drying, place in a resealable bag or airtight container and store on a counter for 3 days. These healthy pumpkin muffins do not contain much oil and rely on pumpkin’s water content. You want to keep muffins sealed.
Freeze baked and cooled pumpkin muffins same day to ensure freshness. Freeze for up to 3 months. To thaw just remove muffins from the freezer and let defrost in a bag for a few hours or overnight.
Enjoy these copycat Starbucks but healthy pumpkin muffins at home without the guilt or a hefty bill.
More Healthy Muffins and Pumpkin Treats
- Healthy pumpkin bread
- Healthy banana muffins
- Healthy pumpkin bars
- Morning glory muffins
- Healthy chocolate chip muffins
- Healthy pumpkin chocolate chip bread
Healthy Pumpkin Muffins
- 2 large eggs
- 1 1/4 cups pumpkin puree not pumpkin pie filling
- 3/4 cup maple syrup or honey
- 3 tbsp oil I used avocado
- 1 tbsp pumpkin pie spice
- 2 tsp baking powder aluminum free
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups whole wheat spelt flour
- 12 tsp or more cream cheese optional
- Pumpkin seeds for garnish (optional)
- Preheat oven to 375 degrees F and spray muffin tin with cooking spray. Set aside.
- In a large mixing bowl, whisk the eggs. Add pumpkin puree, maple syrup, oil, pumpkin pie spice, baking powder, baking soda and salt; whisk well to combine.
- Add flour and gently mix until combined.
- Distribute batter evenly between 12 openings of a tin (I used regular ice cream scoop).
- Optional: Make a cavity with a back of a spoon, add 1 tsp or more cream cheese, swirl with a toothpick and sprinkle with pumpkin seeds.
- Bake for 20 minutes. Even if toothpick inserted in the centre comes out with a bit of crumbs - take them out.
- Let muffins cool for a few minutes and transfer to a cooling rack to cool off completely.
Store: To prevent muffins from drying, place in a resealable bag or airtight container and store on a counter for 3 days. Freeze for up to 3 months.
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