Healthy Pumpkin Muffins

By • February 16, 2016 1 Comments

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Author Notes: Perfect for a morning meeting or a brunch with friends, these tender, delicate pumpkin muffins will keep you happy without any guilt.foodsciencenerd


Makes 12 muffins

  • 1.25 cups whole wheat pastry flour or white whole wheat flour
  • 0.5 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoons salt
  • 1 tablespoon cinnamon
  • 0.5 tablespoons ginger (powdered or fresh grated)
  • 0.5 tablespoons pumpkin spice mix
  • 2 large eggs
  • 0.75 cups white sugar
  • 0.5 cups dark brown sugar
  • 7.5 ounces pumpkin puree (half of small can)
  • 0.5 cups canola oil
  • 0.5 tablespoons vanilla extract
  • 0.25 cups apple cider
  • 0.5 cups dried cranberries, low sugar preferable (optional)
  1. Preheat the oven to 350F and spray a 12-cup muffin pan with baking spray.
  2. Whisk together both flours, baking soda, baking powder, salt, and spices in a large bowl.
  3. In a smaller bowl, whisk together the eggs and sugars until the eggs are smooth and lighter yellow. Add the pumpkin, oil, vanilla, and cider and whisk until smooth.
  4. Pour the wet ingredients into the dry (and the cranberries if desired) and gently stir with a spatula to mix, being careful not to over-mix. If desired, let sit for 15 minutes to allow gluten to relax and starches to hydrate.
  5. Spoon the mixture evenly into 12 muffin cups (about ¾ full) and bake for 25-30 minutes, until a toothpick comes out clean.
  6. Let cool and remove from the pan.

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