Healthy Pumpkin Muffins – A Must Try Pumpkin Muffin Recipe!

Healthy Pumpkin Muffins
A Must Try Pumpkin Muffin Recipe!

Are you crazy over that pumpkin taste but like to eat a more healthy diet? If so, you should try these healthy pumpkin muffins! After you try them, it will be one of those go to recipes that you make all the time.

These healthy pumpkin muffins are easy to make and so delicious! Made with pumpkin puree, ground flaxseed, and whole wheat flour, these muffins are made extra kid friendly with the addition of mini chocolate chips. The chocolate chips are optional if you did not want them, simply leave them out.

While these muffins are made using a jumbo muffin tin, you could make them in any size even mini muffins. You will just need to watch them and adjust the baking time.

These taste great on their own, with a little butter, pumpkin butter or even pumpkin cheesecake spread.

If you like this recipe, here are a few others to try.

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• Spiced Pear Bread Recipe – Great Fall Recipe
• Streusel Berry Muffin With Cream Cheese Filling Recipe
• Super Easy 2 Minute Bread Pudding
• Pumpkin Pecan Shortbread Cookies
• Pumpkin Spice Ginger Lacey Crunch Cookies

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Healthy Pumpkin Muffins - A Must Try Pumpkin Muffin Recipe!

Course Muffin

Prep Time 5 minutes

Cook Time 23 minutes

Total Time 28 minutes

Author Reuse Grow Enjoy

Ingredients

• ½ cup coconut oil melted
• ½ cup honey or agave nectar
• 1 cup ripe banana mashed
• 1 cup pure pumpkin puree
• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup whole wheat
• ¼ cup wheat germ
• ¼ teaspoon ground allspice
• ¼ cup ground flaxseeds
• ⅛ teaspoon ground cloves
• ¾ cup white flour
• ½ cup mini chocolate chips optional

Instructions

1. Preheat the oven to 350-degrees F. Line or grease your muffin trays (I use jumbo muffin tins).
2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the coconut oil, honey or agave and eggs.
3. Add in the pumpkin puree and mashed banana, spices, baking soda, vanilla and salt and mix to combine.
4. Now, sift in the white and whole wheat flour and mix slowly until just combined. Do not overmix.
5. Toss in the mini chocolate chips.
6. Fill the muffin wells approximately two-thirds of the way full. You want to bake for 20-25 minutes until a toothpick test comes out clean.
7. Remove from the oven and let rest 2-3 minutes before turning out onto a cooling rack.
8. Store the cooled muffins in an airtight container for up to a week.
9. These healthy pumpkin muffins are great for breakfast, snacks and lunchboxes!