Healthy Pumpkin Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, tender pumpkin muffins sweetened with maple syrup and made with whole wheat pastry flour. These are simple enough for weekday breakfasts and snacks, with pumpkin seeds adding texture.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 ⅔ cups whole wheat pastry flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 1 ¼ cups canned pumpkin
- ¼ cup avocado oil (see notes)
- ½ cup pure maple syrup
- 1 large egg
- ½ cup + 1 tbsp non-dairy milk (cashew, almond, coconut, oat or similar consistency)
- ¼ cup pepitas (optional, for topping)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 241mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 162mg
- Calcium
- 26mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 241MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.