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healthy pumpkin muffins on bear plate

Healthy Pumpkin Mini Muffins

  • Author: Amy Palanjian
  • Prep Time: 10
  • Cook Time: 14
  • Total Time: 24 minutes
  • Yield:  24 mini muffins; serving size is 2 muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American

Description

Use a gluten-free flour blend or whole wheat depending on what works best for your family. This recipe has very little flour—that is not a mistake. They bake up wonderfully, so have faith! Adapted from Against All Grain.

 


Ingredients


Instructions

  1. Preheat oven to 350 degrees F and grease a mini muffin tin with nonstick spray.
  2. Add all ingredients to a medium bowl and stir for 30-60 seconds to thoroughly combine. Or use a blender and blend well.
  3. Spoon the batter into muffin tins. It should be about 1 1/2 tablespoons of batter in each one.
  4. Bake 14 minutes, or until a toothpick comes out clean. Allow to cool in muffin pan. Remove and serve.
  5. Store in an airtight container in the fridge for up to 3 days. Serve warm or chilled.

 


Notes

You can use pureed butternut squash instead of pumpkin.

Add 1/4 cup raisins or chocolate chips to the batter for an extra treat.

To make these nut-free, use Sunbutter and omit the baking soda.

Serve chilled or at room temperature.

Eat these plain, topped with a drizzle of honey, or apple butter.

You can top each muffin with cream cheese frosting for a healthy Pumpkin Cupcake.

Use canned pumpkin puree, not pie filling.

You can use honey instead of maple syrup if you prefer.

yummy family food
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