Bakery-Style Pumpkin Muffins
This recipe for Pumpkin Muffins is soft, moist, sweet and believe it or not, secretly healthy! Add on a few pepitas before baking to make these look like you bought them fresh out of a bakery.
Servings 14 muffins
Calories 199kcal
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup canned pumpkin puree
- 1/2 cup vegetable oil or canola or light olive oil
- 1/2 cup honey
- 1 teaspoon vanilla
- 1/4 cup pepitas
Instructions
- Preheat oven to 350 degrees. Line muffin tins with paper liners and set aside.
- In a large bowl, stir all dry ingredients until well mixed. Create a well in the center and add in the eggs, pumpkin, oil, honey, and vanilla. Stir until dry ingredients are just absorbed. Scoop into muffin tins 2/3 way full and top with a sprinkling of pepitas.
- Bake 20 minutes or until completely cooked. Remove and cool 5 minutes before removing and serving.
Notes
For Pumpkin Chocolate Chip Muffins: fold in 1/2 cup semi sweet chocolate chips into the batter. Scoop into muffin tins and sprinkle with a few extra chocolate chips before baking.
Nutrition
Calories: 199kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 135mg | Potassium: 130mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2077IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
