Healthy Pumpkin Muffins2015-10-31
- Servings : 12
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
These healthy pumpkin muffins are not only super delicious and low in calorie (less than 100kcal!) but are bursting with vitamins, minerals, fibre and antioxidants. I use pumpkin puree in this recipe which is low in calories and packed with vitamin A which is great for our vision.
You can make these muffins with cranberries (or even chocolate chips) and can top with pumpkin seeds or a healthy frosting or icing (see below). You can make these muffins higher in protein by swapping the flour for 120g of flour and 25g of whey protein (I used cinnamon bun flavour from Protein Dynamix – use the discount code NIC20) .. they are serious comfort food without the guilt!
P.S. These muffins are perfect for Halloween and can be decorated with black icing to create spiders or a web for a spooky finish (scroll down for pictures!) .. I also originally made these muffins 2 years ago for my YouTube channel.. here is me with blonde hair and filming on my iPhone [check it out here!!].
- 190g (1 cup) pumpkin puree*
- 150g (1.5 cups) wholemeal/spelt flour*
- 80ml (1/3 cup) vegetable oil OR 1 tbsp (15ml) oil plus 60g (1/3 cup) sugar free apple puree**
- 170g or 250ml (1 cup) of sugar, xylitol OR Sukrin***
- 2 eggs
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- Optional: 75g (3/4 cup) dried cranberry seeds plus pumpkin seeds for decorating
- Frosting****: 100g extra light cream cheese and 10 dates plus hot water
*You can get canned pumpkin and spelt flour from Waitrose and Amazon. To make a protein muffin use 120g spelt flour & 25g whey protein – I used Protein Dynamix whey in cinnamon bun flavour (use the code NIC20 for a discount code!) – if you use the protein powder you may need to reduce the baking time of this recipe by 5 minutes.
**I use the apple puree from the baby aisle!
***I used Sukrin Gold (a calorie free alternative to brown sugar)
****An alternative to the frosting is to use sugar-free icing sugar – I used Sukrin!
Pre-heat your oven to 175 degrees C
Whisk together your pumpkin, baking soda, salt, spices, sugar or xylitol, eggs, oil & apple puree if using
Then add in your flour and baking powder gradually
Add in your dried cranberries (if using) and divide between 12 muffin cases
Sprinkle your muffins with pumpkin seeds (or leave plain if using the frosting)
Bake in the oven for 25-30 minutes until cooked
Allow to cool
FROSTING: Make date puree by blending dates and hot water to make a paste before mixing it into the extra light cream cheese
ROASTED PUMPKIN PUREE – To make your own pumpkin puree simply ¼ your pumpkin and lay the sections faced down in a baking tray with a little water. Bake at 175 degrees C or 350F for 45 minutes then scoop out the insides and blend.
ROASTED PUMPKIN SEEDS – Simply wash and dry the seeds then bake at 190 degrees C for 30-40 minutes shaking occasionally (add olive oil/salt if needed).
*pumpkin muffins, with a cheeky shot of my no-bake pumpkin bites too!
*This blog post contains affiliate links. Please read my disclaimer page for more information and for my policy on using protein powders in recipes, gluten-free foods/baking and vegetarian/vegan recipes.
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This information is per serving.