These super moist and perfectly sweet healthy pumpkin muffins are sure to become a favorite year round.
Prep Time12mins
Cook Time18mins
Total Time30mins
Course: Muffin
Cuisine: Breakfast
Servings: 12
Author: Jenna Braddock, RD
Ingredients
¼cupunsalted buttersoftened (½ stick)
¾cuphoney
1egg
1cuppumpkin puree
1 ½cupswhole wheat pastry flour
1 ½teaspoonsbaking powder
1teaspoonbaking soda
¼teaspoonsalt
2teaspoonscinnamon
½teaspoonground ginger
½teaspoonground nutmeg
¼cupground flax seed meal
½cuppepitas(pumpkin seeds)
Instructions
Preheat oven to 350° F. Line muffin tin with muffin liners or spray with non-stick cooking spray.
Beat butter, with mixer in a medium bowl, until pale in color. Add honey, egg and pumpkin and continue to mix until incorporated. Gradually add flour, baking soda and powder, salt, spices and flax seed meal. Mix just until incorporated.
Spoon batter into muffin tin, filling each tin about ¾ full. Sprinkle a small amount of pepitas on top of each muffin.
Bake for 16-18 minutes and a toothpick inserted into the middle of a muffin comes out clean. Cool in pan for a few minutes and then remove muffins and cool on a wire rack.
Notes
Eat muffins within 2-3 days then store in refrigerator or freeze them.