Healthy pumpkin muffins made with whole grain and healthy pumpkin. Such a great way to start a crisp fall morning!
So how about healthy pumpkin muffins for breakfast? Oh, I’m not talking about muffins mearly flavored with pumpkin spice. Oh no! I mean pumpkin muffins filled with pumpkin pie filling. Double the pumpkin is a big yes in my book.
When autumn comes our way, with it comes a pumpkin bonanza. I love pumpkin in its oh-so-many forms. Pumpkin pie muddy buddies, gluten free pumpkin bread, this crazy pumpkin pizza dough recipe, pumpkin bundt cake, pumpkin spice cake, and even pumpkin ice cream!
And of course, you must have the classic pumpkin pie. Pumpkin pie is something I look forward to each year. I love the spiced pumpkin custard filling, a buttery crust, all topped with a dollop of whipped cream.
The best part is that these muffins are healthy too. Whole wheat flour, reduced sugars and oil are helped along their journey towards becoming tender muffins by unsweetened applesauce, which also adds moisture and flavor to these fabulous muffins.
Each bite of these pumpkin pie muffins is moist and lightly spiced. Oh, and that filling – it’s the very best part. These healthy pumpkin muffins are a great start to a crisp autumn morning or a great afternoon snack.
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Healthy Pumpkin Muffins Recipe
Ingredients
- 1 cup Pumpkin Puree
- 2 Egg
- 1/4 cup Canola Oil
- 1/4 cup Unsweetened Apple Sauce
- 1/3 cup Vanilla Almond Milk
- 1/2 teaspoon Pure Vanilla Extract
- 1/4 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1 cup All-Purpose Flour
- 3/4 cup Whole Wheat Pastry Flour
- 3/4 teaspoon Kosher Salt
- 1 teaspoon Baking Soda
- 1 1/2 teaspoons Pumpkin Pie Spice
- 1/4 teaspoon Cinnamon
- 1 cup Pumpkin Puree
- 1 tablespoon Brown Sugar
- 2 tablespoons Unsweetened Apple Sauce
- 1/8 teaspoon Salt
- 1/4 teaspoon Pumpkin Pie Spice
Instructions
- Preheat oven to 375°F. Prepare a 12-cup muffin pan by spraying tin with non-stick baking spray or paper liners sprayed with non-stick baking spray. Set aside.
- In a large bowl, stir together pumpkin puree, eggs, oil, applesauce, almond milk and vanilla extract. Add the granulated sugar and brown sugar. Stir until smooth and well combined.
- In a medium bowl, whisk together both flours, salt, baking soda, pumpkin pie spice and cinnamon.
- Add the dry ingredients to the wet ingredients in two additions, mixing after each addition just until evenly moistened. Set aside.
- In a small bowl, whisk together pumpkin puree, brown sugar, applesauce, salt and pumpkin pie spice.
- Fill muffin cups half way with muffin batter. Dollop a small amount of filling on top, making sure it doesn’t touch the sides. Evenly divide remaining batter among muffin cups. Create a little divot in the top of each muffin using the back of a 1 teaspoon measuring spoon and fill the divots with remaining filling.
- Bake in preheated oven for 18-20 minutes or until a toothpick inserted in center of muffin comes out clean. Remove from oven and cool completely on wire rack.