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Healthy Pumpkin Muffins

TWO PEAS AND THEIR POD (2)
Gaby: "Very nice. Used butter milk instead and less mapl…" Read More
14Ingredients
35Minutes
170Calories
Read Directions

Ingredients

US|METRIC
  • 1 3/4 cups white whole wheat flour (or whole wheat flour)
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup pumpkin
  • 2 large eggs (at room temperature)
  • 1/2 cup pure maple syrup
  • 1/3 cup coconut oil (melted and cooled to room temperature)
  • 1/4 cup unsweetened vanilla almond milk (at room temperature, or milk of your choice)
  • 1 1/2 teaspoons pure vanilla extract
  • turbinado sugar (for sprinkling on muffins, optional)
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    NutritionView More

    170Calories
    Sodium9% DV220mg
    Fat11% DV7g
    Protein8% DV4g
    Carbs8% DV24g
    Fiber12% DV3g
    Calories170Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol35mg12%
    Sodium220mg9%
    Potassium180mg5%
    Protein4g8%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate24g8%
    Dietary Fiber3g12%
    Sugars8g16%
    Vitamin A
    Vitamin C
    Calcium
    Iron

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Connect to Yummly to review this recipe
    Gaby 10 months ago
    Very nice. Used butter milk instead and less maple syrup.
    Julie Theis a year ago
    These turned out great! Lightly sweet- perfect for healthy weekday breakfasts. The kids gobbled them up, even though I forgot to sprinkle the turbinado sugar on top before baking! 😆

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