If I had to describe fall as a flavor I would call it PUMPKIN!! And I’m not alone on this one, I mean bath & body works even bottled it into fall flavored soaps……. So if you’d ask me what is my all-time favorite fall bake good it would obviously be pumpkin muffin.
This fall I try baking everything healthier, cause Leo is my partner to every bite, and I really try to make sure he eats as healthy as possible. What makes these muffins healthy is the whole-spelt flour and the pumpkin puree that adds fiber to the classic muffin. they’re perfect for breakfast or as a snack, and the kids love them, actually Leo is 9 months old and he’s crazy about them.
And the best part, baking healthy pumpkin muffins will make your house smell just like fall! The muffins are dense and rich with a puffy top, and they’re super healthy and tasty. If you want to make these muffins dairy free you can switch the butter in the recipe with 1/4 cup coconut oil.
Healthy pumpkin muffins
For the muffins
- 3/4 cup plain flour
- 3/4 cup whole spelt flour
- 1 cup sugar
- 1/2 cup dark brown sugar
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ginger powder
- 1/4 tsp ground clove
- 2 eggs
- 1 15 ounce can pure pumpkin puree or 440 gr pumpkin puree
- 1/2 stick butter 50 gr, melted
- 1 tsp vanilla extract
- coarse sugar
Preheat the oven to 375°F/190°C. Place 12 paper liners into a standard size muffin baking pan.
In a medium bowl whisk together flour, sugars, baking soda, salt, and spices. Set aside.
In another bowl, mix together the eggs, pumpkin puree, butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
Using a large ice cream scoop pour batter into each well. Make sure to fill the wells completely. Garnish with coarse sugar.
Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.