Healthy Pumpkin Muffins

Healthy Pumpkin Muffins

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Fall baking is our fave! The aromas, the spices, the seasonal ingredients, the coziness of a warm kitchen while the outside is cold and windy, all make for the perfect baking environment.

However, with our health and weight loss goals we don’t like to consume too many sugary fall baked goods. The solution to this is creating a versatile muffin recipe with ½ the calories, sugar, and fat as regular muffins while also incorporating extra protein and whole grains.

We can’t be more thrilled with how this recipe creation turned out! Have you ever been on a health kick and found that delicious item that makes you stop and say, “If I can eat stuff like this, I can do it. I can stay on track”? This is definitely one of those foods.

These muffins are perfect for mornings on the go, afternoon tea with friends, and they make the perfect companion with your coffee while you are working at your desk.

We opt for the jumbo size and they are perfectly filling and guilt free. Besides being tasty and better for you, they are easy to make! There are a lot of ingredients, however, the steps are super simple!

We love the topping on the muffins but feel free to omit this to save some extra calories or time.

Also, before baking we suggest checking out the note section for helpful tips! Nutritional information for the muffins are below.

Healthier Pumpkin Muffins Recipe

Makes 12 Jumbo muffins or 24 regular sized muffins

Prep time: 20 minutes Cook Time: 15-20 minutes

Ingredients

3 cup whole wheat flour

½ tsp salt

2 ½ tsp baking powder

1 tsp baking soda

1 TBS cinnamon

1 TBS pumpkin pie spice

1-2 scoops vanilla protein powder, optional

1 medium banana, very ripe

2 eggs

¾ cup dark brown sugar, lightly packed

½ cup Greek yogurt

1 cup pure pumpkin puree

1 TBS vanilla extract

1 cup skim milk

⅓ cup unsalted butter, melted

Topping (optional)

2 TBS unsalted butter, melted

1 TBS dark brown sugar, lightly packed

1 tsp. pumpkin pie spice

¼ cup rolled oats

¼ cup roasted pepitas, shelled pumpkin seeds

Directions:

Pre-Prep: Measure ingredients, melt butter, make the topping and set aside. Line muffin tins with paper cups. Preheat the oven to 350 degrees F.

For the Topping:

Combine all ingredients into a small mixing bowl and set aside.

For the Muffins:

In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, pumpkin pie spice, and protein powder and set aside.

In a blender combine banana, eggs, brown sugar, greek yogurt, pumpkin purée, vanilla extract, and skim milk and blend on medium until smooth.

Add wet blended ingredients to the bowl with the dry ingredients and stir until just combined. Fold the melted butter into the batter just until it is incorporated. Do not overmix.

Portion batter into the muffin tins. Evenly portion the topping and sprinkle over the center of each muffin. Place muffins onto the center rack in a preheated oven. Bake for 12-16 minutes, checking for doneness and rotating pans after 12 minutes. </