Try these tender pumpkin spice muffins for an autumn treat with unforgettably good (and heart-healthy) flavor. Use canned pumpkin puree, whole wheat flour and bold spices to create the softest, sweetest fall dessert ever. Follow our tips to keep them perfectly moist. Don’t forget to check out our other healthy and hearty muffin and quick bread recipes for more baking inspiration.
These muffins are designed to be heart-healthy and diabetic-friendly by focusing on smart ingredients. They use a blend of whole wheat and all-purpose flour for fiber, while canola oil and applesauce replace butter, reducing saturated fat. The recipe also relies on spices for flavor rather than excess sodium or sugar.
Pumpkin muffins can be healthy depending on the ingredients. These muffins are a healthier choice as they use whole wheat flour, heart-healthy fats, and applesauce to reduce oil, making them diabetic-friendly and low in saturated fat.
This recipe already uses a common, healthy substitute for oil: applesauce! Unsweetened applesauce adds moisture for fewer calories and fat. You can also use non-fat Greek yogurt or mashed banana.
To keep these muffins moist, store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag; they will stay fresh for up to 3 months.
While this recipe was developed with whole wheat and all-purpose flour, you can often substitute a portion (like 1/2 cup) with oat flour. Using only almond flour may require adjusting eggs and leavening, as it is much heavier and contains no gluten.
Yes, you can fold in about 1/2 cup of dark chocolate chips (60% cacao or higher is a great heart-healthy option) into the batter just before filling the muffin cups.
Pumpkin and squash are versatile ingredients that can enhance both sweet and savory dishes. Add color and classic flavor to your autumn table with these easy, healthful recipes.
Our tasty pumpkin muffins are not only a perfect snack or dessert, they’re also a great addition to any of these breakfast or brunch recipes.
Recipe yields 12 servings
Preheat oven to 350°. Lightly coat a muffin pan with nonstick cooking spray.
In a large bowl, beat pumpkin, oil, applesauce, sugar and eggs until creamy. In a medium bowl, combine flours, nutmeg, cinnamon, cloves, baking soda, baking powder and salt. Add flour mixture to creamed mixture and stir to combine.
Fill 12 muffin cups 3/4 full. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean and the tops are lightly browned. Remove muffins from pan and transfer to a wire rack to cool completely.
Serving: Serve warm or at room temperature. They are delicious on their own or with a very small amount of trans-fat-free margarine.
Room Temperature: Store in a single layer in an airtight container for up to 3 days. Placing a paper towel in the container can help absorb excess moisture and prevent sogginess.
Freezing: These muffins freeze beautifully. Place them in a freezer-safe zip-top bag and freeze for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds.
This recipe already uses applesauce to reduce oil. You could also try non-fat Greek yogurt.
To make this gluten-free, use a 1:1 gluten-free baking blend. For added fiber, try using all whole wheat pastry flour.
You can experiment with sugar substitutes like monk fruit or stevia formulated for baking, but it may affect the texture.
Fold in 1/2 cup of dark chocolate chips or chopped walnuts for extra texture and flavor.