These have to be the prettiest muffins I’ve ever made! I guess they may not look like much from the photos, but I loved the way they looked when I pulled them out of the oven. I think it was the addition of a pop of green thanks to the pepitas.
I give you a Healthy Pumpkin Pie Muffins Recipe
Though, you may need to skip the streusel for them to be really-reeeally healthy. Of course the ingredients, when distributed over 12 muffins, may not be tooooooo bad. Eh?
Either way, the sweet & spiced scent of this Healthy Pumpkin Pie Muffins Recipe baking away made my house smell amazing!
*Vegetarian, Vegan options*
- 1 cup whole wheat flour (or sub flour of choice)
- 1 cup spelt flour (or sub flour of choice)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground ginger
- ⅛ teaspoon freshly ground nutmeg
- dash allspice
- 1 egg (or use vegan substitute, like a flaxseed egg – 1 tablespoon ground flaxseed mixed with 3 tablespoons water – let sit for about 10 minutes)
- ½ cup sucanat (or sub brown sugar for a sweeter flavor)
- 1 cup canned pumpkin
- 1 single serving applesauce (or ½ cup), preferably no-sugar added
- ¼ cup milk (I used 2%) (or use vegan substitute, like soy, rice, hemp milk, etc.)
- 3 tablespoons canola oil (or other oil of choice)
- 1 teaspoon vanilla extract
- streusel topping, see below
- about 2 tablespoons pepitas (pumpkin seeds), raw
- ¼ cup old fashioned oats
- 2 tablespoon butter, melted/softened (or sub vegan substitute, like Earth Balance)
- 2 tablespoon brown sugar
- 1 tablespoon flour of choice
- ¼ teaspoon cinnamon
- Pre-heat oven to 350 degrees F and prepare a 12 cup muffin tin with non-stick spray or muffin liners.
- Add whole wheat flour, spelt flour, baking powder, baking soda, cinnamon, salt, ginger, nutmeg, and allspice into a medium bowl and whisk together.
- In a large bowl, whisk to beat egg and sucanat together till combined.
- Whisk in pumpkin, applesauce, milk, canola oil, and vanilla extract.
- Pour dry ingredient mixture into the wet ingredient mixture, and stir gently just to combine – careful to not over-mix.
- Pour muffin batter into muffin tin cups – about ¾ full each.
- If using streusel topping, in a small bowl, combine oats, butter, brown sugar, flour, and cinnamon and stir together. Evenly distribute no top of the muffins.
- Sprinkle pepitas on top of the muffins. Press pepitas (and streusel) lightly into muffins (if they’re sticking up too much).
- Bake for 16-20 minutes until centers set or a toothpick inserted in the center of a muffin comes out clean.
- Cool at least 10-15 minutes, or until safe to eat, before serving. Enjoy!
I whipped this Healthy Pumpkin Pie Muffins Recipe up this past Sunday and enjoyed them with some nice, hot coffee and a new magazine. Ahhhhh! It was such a lovely start to the day. I should probably start waking up earlier every day so I can start each one like that!
With frozen muffins being so easy to re-heat, I suppose I could actually pull this off. “Could” being the key word. Not sure I’m willing to give up my sleep, though!
By the way, I love these If You Care Large Baking Cups for my standard muffin pan. They’re unbleached, chlorine free, and aren’t animal-tested, among other great features. I picked mine up at The Fresh Market, but you can find them in many stores or online.
Need a distraction? Check out this hilarious video I made of Bailey trying to get the paper. Makes me laugh every time I see it…
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Thanks for reading! Hope you enjoy this Healthy Pumpkin Pie Muffins Recipe!