Moist Healthy Pumpkin Muffins

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Healthy Pumpkin Muffins that fly off the plate? I recently served a batch of these muffins to a group of 7 kids. The recipe made 30 mini-muffins. I was hoping for leftovers for the next day.

After all, healthy pumpkin muffins with low oil, and whole wheat flour? Lots of Vitamin A and some fiber? What kid is going to fall for that? These are kids that can detect brown rice a mile away.

But when I checked the basket, they were gone! All gone.

healthy pumpkin muffins

I changed this recipe from its original, cutting a bit of the sugar, adding more spices, and dumping in the whole can of pumpkin. What was I going to do with part of a can of leftover pumpkin? The resulting muffins are moist, and just right sweet. Be sure to sprinkle the cinnamon and sugar on the top before baking.

As for the flour, Costco now sells Eagle Mills Flour, in the handy 10 pound bag. It comes in a package of two. Get your workout and your flour at the same time. Since the Eagle Mills flour is less expensive than white or wheat flour, I buy it and put it in a smaller bag for regular use, and store the rest. It’s a blend of white and wheat flour, and works very well with baking. It has more fiber than regular flour, but has a white flour texture.

I don’t usually think of muffins as healthy, but each regular size pumpkin muffin has less than 200 calories, 19 grams of sugar, 7 grams of fat, some fiber, and is packed with vitamin A. Not too bad for a warm, fragrant muffin. These healthy pumpkin muffins make a great snack for a lunchbox.

A Recipe for Healthy Pumpkin Muffins

Based on a recipe from Gourmet November 2006

Makes 1 dozen regular size muffins or 30 mini muffins.
Active time: 9 minutes if you are in a rush, 15 minutes if you aren’t on hyperdrive.

INGREDIENTS:
1 ½ cups all-purpose flour or 1 ½ cups whole wheat flour (or the white/wheat blend)
1 teaspoon baking powder
1 15 ounce can solid-pack pumpkin (yes, dump in the whole can)
1/3 cup canola oil
2 large eggs
1 teaspoon pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
½ teaspoon cloves
½ teaspoon nutmeg
1 cup sugar
½ teaspoon baking soda
½ teaspoon salt

Topping:
1 tsp cinnamon
1 tablespoon sugar

Equipment:
12 foil or paper muffin liners; a muffin pan with 12 (1/2-cup) muffin cups or a mini-muffin pan.

DIRECTIONS:

Put oven rack in middle position. Preheat oven to 350F. Put liners in muffin cups or spray with non-stick cooking spray.
1. Whisk together flour and baking powder in a small bowl.
2. Whisk together pumpkin, oil, eggs, pumpkin-pie spice, cloves, nutmeg, 1 cup sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
3. Stir together cinnamon and remaining 1 tablespoon sugar in another small bowl.
4. Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes for regular muffins, 15-17 minutes for mini-muffins.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

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