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Healthy Pumpkin Muffins Recipe

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3.9 from 34 reviews

  • Author: Ava
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Diet: Low Calorie

Description

These Healthy Pumpkin Muffins are a delicious and nutritious twist on a classic fall favorite. Made with pumpkin puree, Greek yogurt, and a touch of monk fruit sweetener, these muffins are moist, flavorful, and perfectly spiced with cinnamon, nutmeg, and cloves. They feature a crunchy crumb topping that adds a delightful texture contrast. Ideal for a wholesome breakfast or snack, these muffins are gluten-free friendly when using gluten-free flour alternatives and lower in sugar thanks to natural sweetener substitutions.

Ingredients

Muffins

  • 1 1/2 cups all purpose flour
  • 1/2 cup granular monk fruit sweetener (like Whole Earth)
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 3/4 cup pumpkin puree (NOT pumpkin pie filling)
  • 1/2 cup plain Greek yogurt
  • 2 eggs
  • 1 tsp. vanilla extract

Crumble Topping

  • 1/2 cup all purpose flour
  • 3 Tbsp. Swerve brown sugar alternative
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 2 Tbsp. butter (melted)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Line a muffin pan with silicone baking cups or paper liners to prevent sticking and set aside.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all purpose flour, monk fruit sweetener, baking powder, cinnamon, salt, nutmeg, and cloves until well combined. Set this mixture aside.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, eggs, plain Greek yogurt, and vanilla extract until smooth and fully blended.
  4. Mix Batter: Gradually add the dry ingredient mixture to the wet ingredients, whisking continuously. The batter will become very thick once all dry ingredients are incorporated.
  5. Fill Muffin Cups: Spoon the thick batter into the prepared muffin pan, filling each cup a little over three-quarters full to allow for rising.
  6. Prepare Crumble Topping: In another bowl, combine the 1/2 cup flour, Swerve brown sugar alternative, cinnamon, and salt. Add the melted butter and mix with a fork until the mixture forms crumbly, gravel-like pieces.
  7. Top Muffins: Sprinkle the crumble topping evenly over each muffin cup, covering the batter surface.
  8. Bake Muffins: Place the muffin pan in the preheated oven and bake for 18-20 minutes. Muffins are done when a toothpick inserted into the center comes out clean and free of crumbs.
  9. Cool Before Serving: Remove the muffins from the oven and let them cool at room temperature for 15 minutes. This cooling step helps set the muffins for easier removal and better flavor.

Notes

  • Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
  • For a gluten-free option, substitute all purpose flour with a gluten-free baking flour blend.
  • Monk fruit sweetener and Swerve are low-calorie sugar alternatives that keep the muffins sweet but healthier.
  • Ensure muffins cool properly before serving to avoid crumbling.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/healthy-pumpkin-muffins-recipe/