Healthy Thanksgiving Pumpkin Muffins
These moist and flavorful pumpkin muffins are the perfect healthier alternative to traditional Thanksgiving desserts. Naturally sweetened and made with wholesome ingredients like whole wheat and almond flour, they offer the warm spices of fall in every bite.
Ingredients
- 1 cup canned pumpkin puree
- 0.5 cup pure maple syrup
- 2 eggs, at room temperature
- 0.5 cup unsweetened applesauce
- 0.25 cup melted coconut oil
- 1 tsp vanilla extract
- 1 cup whole wheat flour
- 0.5 cup almond flour
- 1 tsp baking soda
- 0.5 tsp baking powder
- 1.5 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp ground ginger
- 0.25 tsp salt
- 0.33 cup chopped walnuts (optional)
Equipment
- muffin tin 12-cup capacity
- mixing bowls one for wet and one for dry ingredients
- whisk for smooth mixing
- spatula to gently fold and mix
- oven preheated to 350°F
- wire rack for cooling muffins
Instructions
- Preheat your oven to 350°F and lightly grease a 12-cup muffin tin or line it with paper liners.
- In a large mixing bowl, whisk together the pumpkin puree, maple syrup, eggs, applesauce, melted coconut oil, and vanilla until smooth and well combined.
- In a separate bowl, whisk the whole wheat flour, almond flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently just until no streaks of flour remain. Don’t overmix.
- Fold in the chopped walnuts if using, then divide the batter evenly among the prepared muffin cups.
- Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back slightly when touched.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy warm or store in an airtight container at room temperature for up to 3 days.