Healthy Pumpkin Muffins

Delicous whole wheat and refined sugar free pumpkin muffins to make your home smell like fall!

Course Breakfast

Cuisine American

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings muffins

Calories 107kcal

Author Nora

Equipment

12 cup muffin pan
muffin liners
Large Mixing Bowl
large measuring jug
whisk
spatula
large cookie scoop
toothpick

Ingredients

Dry Ingredients

1 1/3 cups whole wheat flour
2 tablespoons cornstarch
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

2 large eggs
1 (15-oz) can pumpkin
1/2 cup runny honey
1 teaspoon vanilla extract

Instructions

Prep: Preheat your oven to 330°Line a 12 cup muffin tin with nonstick muffin liners.
Combine ingredients separately: Whisk together all dry ingredients in a large bowl. In a separate measuring jug, whisk together all wet ingredients.
Make the batter: Pour the wet ingredients into the bowl with the dry ingredients. Fold just until combined, do not overmix. The batter will be quite thick.
Add to muffin pan: Evenly distribute the muffin batter between the prepared muffin cups (I find it works out the neatest if I do this with a large cookie scoop). Add streusel, if desired.
Bake the muffins: Bake in the preheated oven for 23-25 minutes, or until a toothpick inserted into the middle of a muffin comes out just clean.

Notes

I added the topping on a whim when I made these for the blog, because they look a little plain on photos without it. Combine 3 tablespoons quick cooking oats, 1 tablespoon chopped walnuts or pecans and 1/2 teaspoon pumpkin pie spice in a medium bowl. Cut in 2-3 tablespoons stick butter and mix with your fingertips until small crumbs form. Sprinkle over the muffins just before baking, slightly pressing it into the batter to help it stick.

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