Healthy Pumpkin Muffins Recipe

Preheat the oven to 350°F (175°C). Lightly spray a muffin tray with non-stick cooking spray or line with muffin liners. Set aside.
Prepare the dry ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, whole wheat flour, ground flax/chia seed blend, baking soda, baking powder, salt, and ground cinnamon. Set aside.
1 cup all-purpose flour, ½ cup whole wheat flour, 3 tablespoons ground flaxseed/chia seed blend, ¾ teaspoon baking soda, ¾ teaspoon baking powder, ¼ teaspoon salt, 1 teaspoon ground cinnamon
Combine the wet ingredients: In a separate large mixing bowl, whisk together the eggs, milk, maple syrup, melted butter or coconut oil, vanilla extract, pumpkin puree, and mashed banana until smooth.
2 large eggs, ½ cup milk, 3 tablespoons maple syrup, 3 tablespoons coconut oil, 1 teaspoon vanilla extract, ½ cup pumpkin puree, 1 large ripe banana
Mix the dry ingredients with the wet: Gently fold the dry ingredients into the wet ingredients, being careful not to overmix. If desired, fold in the chopped nuts.
¾ cup chopped pecans or walnuts
Fill the muffin tray: Divide the batter evenly between 12 prepared muffin cups. If desired, sprinkle the tops with additional chopped nuts or rolled.
Bake: Place the tray in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Let the muffins cool in the tray for 5 minutes before transferring to a wire rack to cool completely. Enjoy!

Healthy Pumpkin Muffins Recipe

Ingredients

Instructions

Notes

Nutrition