Pumpkin spice and everything… HEALTHY! If you are looking for a more nutritious way to indulge in one of your favorite fall flavors, give these pumpkin muffins a try! They can serve as a great on-the-go breakfast or snack. Deliciously sweetened with natural ingredients such as banana and honey, these muffins will not disappoint.
- ⅓ cup spreadable butter in liquid form (I used a canola oil-based spread, but margarine or coconut oil will also work here)
- ½ cup honey
- 2 eggs
- 1 cup mashed ripe banana (about 2-3 bananas)
- 1 cup pure pumpkin puree
- ¼ milk of your choice (I used skim)
- 2 tsp. pumpkin pie spice
- 1 tsp. vanilla extract
- ½ tsp. salt
- 1¾ flour (try white whole-wheat flour here for a boost of fiber, protein, and vitamins/minerals)
- ½ cup chocolate chips (optional)
I used the chocolate chips in my recipe but feel free to bake the muffins without them, or get creative with your ingredients. Think pecans, oats, walnuts, etc. — anything to enhance the sensation of your perfect fall muffin.
- Preheat oven to 425°
- Grease a 12-cup muffin pan with nonstick cooking spray (or if using liners, line with liners).
- In a large mixing bowl, whisk butter spread and honey, whisk in eggs.
- Using a mixing spoon, mix in mashed banana, pumpkin puree, milk, pumpkin pie spice, baking soda, vanilla extract, and salt.
- Add the flour and mix just until combined.
- Fold in chocolate chips or preferred mix-in ingredient.
- Pour batter evenly into the muffin pan amongst 12 muffin cups.
- Bake for 5 minutes at 425° F, then reduce the oven temperature (keeping muffins in oven) to 350° F, and bake for an additional 17-20 minutes. They are done if a toothpick inserted in the middle comes out clean.
- Let muffins cool and store them at room temperature covered.
Approximate nutrition information per serving (1 muffin):
8 grams fat
36 grams carbohydrates
4 grams protein