Description
These healthy pumpkin muffins are moist and flavorful. A spiced maple glaze adds sweetness. Perfect for a fall breakfast or snack.
Ingredients
Scale
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/3 cup coconut oil, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- For the glaze: 1/4 cup maple syrup, 1/2 cup powdered sugar, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg
Instructions
- Preheat oven to 350°F. Line a muffin tin with paper liners.
- In a large bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In another bowl, mix pumpkin puree, maple syrup, coconut oil, eggs, and vanilla.
- Pour wet ingredients into dry. Stir until just combined. Do not overmix.
- Divide batter evenly among muffin cups.
- Bake for 18-20 minutes. A toothpick inserted in center should come out clean.
- Cool muffins in pan for 5 minutes. Then transfer to a wire rack.
- For glaze, whisk maple syrup, powdered sugar, cinnamon, and nutmeg until smooth.
- Drizzle glaze over cooled muffins.
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling.
- You can substitute all-purpose flour for whole wheat.
- Store muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 31 mg