Healthy Pumpkin Muffins Recipes

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MAKE THESE HEALTHY PUMPKIN MUFFINS IN YOUR BLENDER



Make These Healthy Pumpkin Muffins In Your Blender image

These healthy pumpkin muffins clock in at just under 100 calories per serving-and you'd never guess that they were made in a blender. To make the batter, simply process all the ingredients in a blender until smooth. There are no endless piles of bowls and spoons to clean-it almost feels like magic. Once baked, these pumpkin muffins are light, fluffy, and full of pumpkin-spice flavor. While store-bought muffins can range from anywhere to 300-600 calories, and add more than 20g of fat, 70g of carbs, and 50g of sugar to your day, these ultra-satisfying muffins pack in almost 5g of protein for less than 100 calories, 3g of fat, 6g of sugar, and 16g of carbs. Be sure to customize your muffins by adding in your favorite toppings before they bake. Chopped pecans, diced cinnamon-apples, or chopped walnuts would all work great. After baking, top with a little cinnamon-Greek yogurt, or almond butter for a nutritious breakfast or snack.

Provided by Rebecca Longshore

Yield 12 muffins (1 muffin per serving)

Number Of Ingredients 10

2 cups gluten-free rolled oats
1 cup pumpkin puree
2 eggs
1 cup 2% Greek yogurt
1/4 cup maple syrup
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1/8 teaspoon kosher salt
2 teaspoons pumpkin pie spice

Steps:

  • Preheat oven to 400°. Line a 12-cup muffin tin with muffin-cup liners, round pieces of parchment paper, or spray the tin with cooking spray.
  • In a blender, process the oats until they have the consistency of flour, about 1 minute.
  • Combine the remaining ingredients with the oat flour in the blender; blend until smooth and creamy, about 1-2 minutes.
  • Divide batter evenly among prepared muffin cups. Sprinkle with toppings of your choice.
  • Bake at 400° for 15 minutes or until a toothpick inserted in center comes out clean. Cool muffins in pan 5 minutes. Remove from pan; cool completely on a wire rack.

Nutrition Facts : Calories 99, Carbohydrate 16 g, Cholesterol 1 mg, Fat 2.2 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 0.7 g, Sodium 133 mg, Sugar 5.8 g

HEALTHY PUMPKIN MUFFINS



Healthy Pumpkin Muffins image

Easy, one-bowl healthy pumpkin muffins made with oatmeal, honey (no sugar!), yogurt, and warm fall spices. Moist, fluffy, and so delicious!

Provided by Erin Clarke / Well Plated

Categories     Breakfast

Time 50m

Number Of Ingredients 14

2 tablespoons canola oil (or melted and cooled coconut oil)
1/2 cup honey or pure maple syrup
1/3 cup plain non-fat Greek yogurt (at room temperature)
1 large egg (at room temperature)
1 teaspoon pure vanilla extract
1 15-ounce can pure pumpkin (not pumpkin pie filling)
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon kosher salt
1 1/4 cups white whole wheat flour*
3/4 cup plus 2 tablespoons, rolled oats (plus additional for sprinkling on top)

Steps:

  • Preheat your oven to 325 degrees F. Light coat a 12-inch standard muffin tin with nonstick spray.
  • In a large mixing bowl, whisk together the oil, honey, and Greek yogurt. Once blended, whisk in the egg and vanilla. Make sure the ingredients are smooth and well blended.
  • Whisk in the pumpkin purée.
  • Sprinkle the baking soda, cinnamon, nutmeg, ginger, allspice, and salt over the top. Whisk or use a rubber spatula to stir gently to combine.
  • Sprinkle the flour and oats over the top, then with a rubber spatula, gently incorporate, just until the flour disappears.
  • Scoop the batter into the prepared muffin cups, dividing it evenly (I like to use a batter or ice cream scoop for this). The cups will be very full. If desired, sprinkle on a few oats on top for decoration.
  • Bake for 24 to 29 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Super moist breads like pumpkin bread can be hard to gauge; to be 100% certain, use an instant read thermometer. The center of a muffin should register 200 degrees F. Place the pan on a wire rack and let cool in the pan for 5 minutes, then with a butter knife, gently loosen the muffins and transfer them to the rack to finishing cooling (or for as long as you can resist devouring them). The muffins will be very delicate while still warm, but will firm up more as they cool.

Nutrition Facts : ServingSize 1 (of 12), Calories 147 kcal, Carbohydrate 27 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 14 mg, Fiber 3 g, Sugar 13 g

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

PERFECT PUMPKIN MUFFINS



Perfect Pumpkin Muffins image

These muffins are packed with delicious pumpkin flavor with plenty of spice to make you drool while they cook! Perfect on a cool day and you only use two bowls! My kids love these! Enjoy with butter.

Provided by SASHA

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 35m

Yield 14

Number Of Ingredients 14

cooking spray
1 (15 ounce) can pumpkin puree
¾ cup melted butter
¾ cup brown sugar
¼ cup water
2 eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
½ cup white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon baking powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
  • Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
  • Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
  • Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.

Nutrition Facts : Calories 224.1 calories, Carbohydrate 29.6 g, Cholesterol 52.7 mg, Fat 10.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 420.9 mg, Sugar 15.8 g

HEALTHY PUMPKIN CRANBERRY MUFFINS



Healthy Pumpkin Cranberry Muffins image

Don't let the long ingredient list fool you - easy to prepare, whole grain, low-fat, and delicious!

Provided by simplytater

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 55m

Yield 12

Number Of Ingredients 18

½ cup milk
1 ½ teaspoons white vinegar
½ cup whole wheat flour
½ cup all-purpose flour
½ cup quick cooking oats
1 teaspoon baking soda
¾ teaspoon ground ginger
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 cup canned pumpkin
½ cup packed brown sugar
¼ cup white sugar
2 tablespoons vegetable oil
1 egg
½ cup coarsely chopped fresh cranberries
¼ cup dried cranberries

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
  • Stir milk and vinegar together in a small bowl.
  • Mix whole wheat flour, all-purpose flour, oats, baking soda, ginger, baking powder, cinnamon, nutmeg, and salt in a large bowl.
  • Whisk pumpkin, brown sugar, white sugar, vegetable oil, and egg together in a separate bowl; beat in milk mixture until smooth. Stir flour mixture into pumpkin mixture until just combined. Fold in fresh and dried cranberries. Spoon batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool muffins in the pan for 5 minutes before removing to wire rack to cool completely.

Nutrition Facts : Calories 148.6 calories, Carbohydrate 28.1 g, Cholesterol 16.3 mg, Fat 3.4 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 236.1 mg, Sugar 16.1 g

HEART-HEALTHY PUMPKIN MUFFINS



Heart-Healthy Pumpkin Muffins image

These muffins make a nice light breakfast or snack when the weather turns cool! This recipe was developed by the Wake Forest University - Baptist Medical Heart Center in Winston-Salem, North Carolina.

Provided by D. Todd Miller

Categories     Quick Breads

Time 28m

Yield 12-15 muffins, 12-15 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/3 cup raisins
3/4 cup brown sugar
1/4 cup vegetable oil
3/4 cup molasses
1/2 cup 1% low-fat milk
4 egg whites or 1/2 cup egg substitute
1 cup canned pumpkin

Steps:

  • Sift together flour, baking powder, salt and spices. Add raisins and stir to coat with flour. Set aside.
  • Mix brown sugar, oil and molasses; add milk, egg, and pumpkin; blend well.
  • Stir in flour mixture, blending only until flour disappears. Fill greased muffin pans.
  • Bake at 375 degrees F for 16 to 18 minutes.

Nutrition Facts : Calories 259.1, Fat 5, SaturatedFat 0.8, Cholesterol 0.5, Sodium 243.5, Carbohydrate 50.7, Fiber 1.3, Sugar 28.7, Protein 4.1

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