Super Healthy Pumpkin Muffins
 
Prep time
Cook time
Total time
 
Low fat, low sugar, super healthy Pumpkin Muffins. Delicious and nutritious, these babies pack a whack of nutrition, PLUS spicy pumpkin goodness!
Author:
Recipe type: Baking
Cuisine: American
Serves: 10 - 12 muffins
Ingredients
  • 1½ cups whole wheat flour (substitute: Spelt Flour)
  • 1 tablespoon Pumpkin Spice (see link above)
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 eggs (substitute: flax eggs, see note)
  • ⅓ cup maple syrup or honey (substitute: brown sugar)
  • ⅓ cup applesauce (substitute: melted butter, vegetable oil)
  • 1 cup pumpkin puree
  • ½ cup trail mix
  • 1 tablespoon coarse sugar (optional)
  • ½ teaspoon pumpkin spice (optional)
Method
  1. Preheat oven to 350⁰F (or 175⁰C). Prepare muffin pan; either coat with non-stick spray or line with paper muffin liners. Reserve until needed.
  2. Combine dry ingredients - flour, baking powder, baking soda, salt and 1 tablespoon pumpkin spice - in a largish mixing bowl.
  3. Whisk eggs in separate bowl until broken and creamy. Add maple syrup, applesauce and pumpkin puree and mix until combined.
  4. Add wet mix to dry, gently folding with a spatula two or three times before adding the trail mix. Mix lightly until *just* combined.
  5. Portion evenly into paper lined or non-stick muffin pans. Combine sugar and pumpkin spice in separate small bowl and sprinkle on top prior to baking (optional).
  6. Bake at 350⁰F (or 175⁰C) for 20 - 25 minutes or until a toothpick inserted in the center comes away clean. Cool. Eat. Pat yourself on the back for making something healthy.
Notes
Flax Eggs: 1 tablespoon of flax seed blended with 1 tablespoon of boiling water / egg. Blend with immersion blender until thick and smooth, about 1 minute. Flax eggs makes for an easy, plant based egg substitute in most simple baking.
Recipe by Food Gypsy at http://www.foodgypsy.ca/all-recipes/breads-baking/super-healthy-pumpkin-muffins/