Healthy Pumpkin Pomegranate 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 POMEGRANATE MUFFINS



Healthy Pumpkin Pomegranate Muffins image

Needed something to use up the rest of a can of pumpkin. Pomegranate seeds were left over from a salad recipe. A lucky - and tasty! - coincidence.

Provided by piccola

Categories     Quick Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 11

1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup Grape-nuts cereal (or similar cereal)
1/2 cup sugar or 1/2 cup Splenda granular
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 cup canned pumpkin
1 cup fat-free buttermilk or 1 cup soured milk
1 egg, beaten
3/4-1 cup pomegranate seeds

Steps:

  • Preheat oven to 350. Coat 12 muffin cups with cooking spray.
  • Mix dry ingredients in a large bowl.
  • In a second bowl, combine wet ingredients.
  • Toss pomegranate seeds in the flour mix to coat.
  • Add wet ingredients to flour mix. Stir until just combined.
  • Pour into muffin cups. Bake for 20-30 minutes. Let cool before unmolding.

Nutrition Facts : Calories 127, Fat 0.9, SaturatedFat 0.2, Cholesterol 15.5, Sodium 165.7, Carbohydrate 27.6, Fiber 2.4, Sugar 10.9, Protein 3.3

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