25-Minute Healthy Pumpkin Muffins: Irresistible & Fast
Healthy pumpkin muffins made with whole wheat flour and natural sweeteners. Perfect for breakfast or a snack.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup whole wheat flour
- 1/2 cup oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 cup pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup almond milk
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp coconut oil, melted
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
- In another bowl, whisk pumpkin puree, maple syrup, almond milk, egg, vanilla, and coconut oil.
- Combine wet and dry ingredients until just mixed.
- Spoon batter into muffin cups, filling each 3/4 full.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Cool for 5 minutes before transferring to a wire rack.
Notes
- Store in an airtight container for up to 3 days.
- Freeze for up to 1 month.
- Replace almond milk with any plant-based milk.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 6g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg