Healthy Pumpkin Energy Muffins

In recent years, pumpkin has surged in popularity, especially during the fall season. This vibrant orange squash is not just a seasonal favorite; it’s a powerhouse of nutrition that has found its way into various baked goods. Pumpkin is rich in vitamins A and C, potassium, and fiber, making it an excellent choice for those looking to enhance their dietary intake while indulging their taste buds. The versatility of pumpkin in baking allows for delightful creations that cater to both health-conscious individuals and dessert lovers alike.

Discover the perfect blend of health and flavor with these Energizing Healthy Pumpkin Energy Muffins. Packed with nutritious ingredients like whole wheat flour, rolled oats, and pumpkin puree, these muffins offer a delightful taste while boosting your energy. They’re easy to make and serve as a fantastic snack or breakfast option. Moist, delicious, and customizable with nuts or chocolate, these muffins are sure to please everyone in the family!

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Ingredients

1 cup whole wheat flour

1/2 cup rolled oats

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup canned pumpkin purée (unsweetened)

1/3 cup honey or maple syrup

1/4 cup unsweetened applesauce

2 large eggs

1 teaspoon vanilla extract

1/2 cup chopped walnuts or pecans (optional)

1/4 cup dark chocolate chips (optional)

Instructions

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray.

In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk together until well blended.

In another bowl, mix the canned pumpkin purée, honey (or maple syrup), applesauce, eggs, and vanilla extract. Whisk together until smooth and uniform.

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to over-mix, as this can make the muffins dense.

If desired, fold in the chopped walnuts or pecans and dark chocolate chips for added texture and flavor.

Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.

Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins