Healthy Whole Wheat Pumpkin Muffins

Fall is officially here, which means pumpkin recipes are everywhere!
Most of them are loaded with sugar and/or chocolate, which is fine in moderation, but now you can have your pumpkin and still stay still eat healthy with these delicious pumpkin muffins!

They make the perfect on-the-go breakfast and can easily be frozen for use at a later time.

Recipe type: Breads

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 18 muffins

A healthy spin on a classic pumpkin bread - these muffins make a delicious and healthy breakfast or snack!

Ingredients

1 ½ cups whole-wheat flour (I used white whole-wheat flour)
1 ½ teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
⅛ teaspoon cloves
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
2 eggs
½ cup oil (I used coconut oil)
½ cup honey
1 tablespoon molasses
½ teaspoon vanilla
1 cup pumpkin puree

Instructions

Preheat oven to 350 degrees.
Add muffin liners to muffin tin (or spray the muffin tin with non-stick cooking spray). This recipe makes about 18 muffins.
In a large mixing bowl whisk together the dry ingredients.
In the middle of the dry ingredients, make a well (hole) and add in the eggs, oil, honey, molasses and vanilla. Stir together until it is well mixed, but be sure to not over mix.
Add in the pumpkin puree.
Scoop batter into each muffin liner until it's about ⅔ full. Bake for about 18 - 22 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Notes

You could also add ½ cup semi-sweet mini chocolate chips if you wanted to.

Items needed for recipe:

Recipe adapted from: 100 Days of Real Food

Looking for other healthy recipes?

Spinach Tortellini Soup