Healthy Pumpkin Muffins With 150 Calories Moist And Fluffy Recipes

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HEALTHY PUMPKIN MUFFINS



Healthy Pumpkin Muffins image

Easy, one bowl, healthier pumpkin muffins made with whole wheat grains and naturally sweetened! These pumpkin muffins are as light, fluffy and delicious as their coffee shop counterparts. Recipe yields 12 muffins.

Provided by Cookie and Kate

Categories     Baked Good

Time 33m

Number Of Ingredients 12

1/3 cup melted coconut oil or extra-virgin olive oil*
1/2 cup maple syrup or honey
2 eggs, at room temperature
1 cup pumpkin purée
1/4 cup milk of choice (I used almond milk)
2 teaspoons pumpkin spice blend (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves)
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
1 3/4 cups whole wheat flour**
1/3 cup old-fashioned oats, plus more for sprinkling on top
Optional: 2 teaspoons turbinado (raw) sugar for a sweet crunch

Steps:

  • Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn't require any grease).
  • In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
  • Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you'd like to add any additional mix-ins***, like nuts, chocolate or dried fruit, fold them in now.
  • Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you'd like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
  • Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
  • These muffins taste even better after they have rested for a couple of hours! They'll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

Nutrition Facts : ServingSize 1 muffin, Calories 190 calories, Sugar 8.7 g, Sodium 220.3 mg, Fat 7.2 g, SaturatedFat 5.3 g, TransFat 0 g, Carbohydrate 27 g, Fiber 3.5 g, Protein 3.8 g, Cholesterol 31 mg

HEALTHY PUMPKIN MUFFINS WITH 150 CALORIES | MOIST AND FLUFFY



Healthy Pumpkin Muffins With 150 Calories | Moist And Fluffy image

These healthy pumpkin muffins are perfectly light, fluffy, and made in one bowl! No butter, no white flour, no refined sugar, and no dairy needed, they take 20 minutes to bake!

Provided by Arman

Categories     Dessert

Time 20m

Number Of Ingredients 8

3 cups oat flour (gluten free, if needed)
1 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice
2 cups pumpkin puree (15 oz can)
1/4 cup coconut oil (melted)
2 large eggs (room temperature * See notes)
2 tbsp unsweetened almond milk (any milk works)
1 cup coconut sugar (** See notes)

Steps:

  • Preheat the oven to 180C/350F. Grease a 12-count muffin tin and fill each one with muffin liners.
  • In a small bowl, whisk together the flour, baking powder, and pumpkin pie spice and set aside. In a mixing bowl, add the remaining ingredients and cream together until smooth.
  • Gently fold through the dry ingredients into the wet ingredients and mix until combined. Distribute the batter evenly amongst the muffin tin.
  • Bake the muffins for 18-20 minutes, or until a skewer comes out mostly clean.
  • Remove the muffins from the oven and let them cool in the tin for 10 minutes, before carefully transferring them to a wire rack to cool completely.

Nutrition Facts : ServingSize 1 muffin, Calories 148 kcal, Carbohydrate 23 g, Protein 6 g, Fat 4 g, Sodium 58 mg, Fiber 3 g

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