Healthy Pumpkin Energy Muffins

In the realm of healthy baking, the Wholesome Pumpkin Power Muffins stand out as a delightful option for anyone looking to indulge without compromising their nutritional goals. This recipe embraces the rich, comforting flavors of pumpkin, a versatile ingredient that not only elevates the taste of baked goods but also packs a punch in terms of health benefits. With the arrival of fall, pumpkin is often at the forefront of seasonal flavors, but its advantages extend well beyond the holidays. These muffins are perfect for breakfast, an afternoon snack, or even a dessert—making them a truly adaptable treat for any time of the day.

Discover the joy of baking with Wholesome Pumpkin Power Muffins, a delicious and nutritious treat perfect for any time of day. Packed with pumpkin puree, this recipe offers health benefits like high fiber and essential vitamins. Using wholesome ingredients like applesauce and whole wheat flour, these muffins are moist, flavorful, and guilt-free. Ideal for breakfast, snacks, or even dessert, they are sure to become a favorite in your home. Enjoy the cozy flavors of fall while nourishing your body with every bite!

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Ingredients

1 cup canned pumpkin puree

1/2 cup unsweetened applesauce

1/4 cup honey or maple syrup

1/4 cup coconut oil, melted

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger powder

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1/2 cup dark chocolate chips or dried cranberries (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with liners or lightly grease with non-stick spray.

Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, unsweetened applesauce, honey (or maple syrup), melted coconut oil, eggs, and vanilla extract. Whisk together until smooth and well incorporated.

Blend Dry Ingredients: In another bowl, sift together the whole wheat flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger powder, and salt. Mix well.

Combine Mixtures: Slowly add the dry mixture into the wet ingredients. Gently fold the dry ingredients into the wet until just combined; avoid over-mixing.

Add Extras: If you’re using nuts, dark chocolate chips, or dried cranberries, fold these into the batter until evenly distributed.

Fill Muffin Tins: Spoon the batter evenly into the prepared muffin tins, filling each cup about 3/4 full.

Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Allow muffins to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Serve & Enjoy: These muffins can be enjoyed warm or stored in an airtight container for up to a week. Perfect for breakfasts, snacks, or anytime you're craving a healthy treat!

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins