Healthy Pumpkin Muffins-100 Days of Real Food

I finally did it!I always wanted bake Have some options flour It’s been a while, I finally did it this weekend Pumpkin Muffin Recipe use Full fight flour. I must say that they are deeeelicious! We must have missed… The texture is more like a cake taste Milder than regular whole wheat flour.

It’s very easy to make a 1:1 replacement…I don’t know why I keep putting it off! But if you don’t have spelt flour, you can definitely use whole wheat pastries or regular whole wheat flour instead.

Baking tips

This recipe is very simple to make and it will be fun for kids to help. Most importantly, you can make the batter in a bowl-no cleaning is required! I suggest making two batches of muffins and putting them in the refrigerator as a quick breakfast or school snack on busy days.

If you wish, you can also bake them in mini muffin tins (make sure to check them in about 10 minutes), or bake them in festive muffin cups or paper linings according to the holiday or season.

What makes these Pumpkin Muffins healthy?

whole wheat flour

Spelled sounds like a “new” grain (at least to me), but it has actually been around for more than 9,000 years. As I mentioned, the taste is “lighter” than wheat, even though it contains gluten, some people who are intolerant to wheat find that they can enjoy spelling.

Just like wheat, you want to make sure to choose the “full” spelling product, not the refined (white) version. In order to keep the whole wheat flour fresh, it is best to put it in the refrigerator (or refrigerator) together with other whole wheat flour.

Natural sweetener

When it comes to sweeteners, I use the least processed sweeteners, namely honey and 100% pure maple syrup.You won’t find any Refined sugar In these muffins.But, like any recipe that requires sugar or sweeteners, moderation is the key… because “sugar is sugar”, no matter how you look at it (in my “Sweetener 101” postal).

Can I use Halloween pumpkins?

The simple answer is yes. After you finish carving a Halloween pumpkin, you can turn it into pumpkin puree, but you may want to consider that there are some major differences between a jack-o-lantern and a “pie” pumpkin.

One of the most common ways to make homemade pumpkin puree is to bake it, so a large Halloween pumpkin may not be the best size for your oven. They are also thicker than baked ones and have less meat. According to my experience, the taste is different, because the natural sugar of carved pumpkin is less, resulting in lower sweetness of those delicious autumn desserts.

In any case, you can still turn those festive Halloween pumpkins into mud if you want, but I definitely recommend you to use smaller pumpkin pie for best results.Whichever way you choose, please try one of the two simple methods we explained In this article.

Pumpkin puree hint

If you use canned pumpkins, Make sure you buy a can of pumpkin puree, not pumpkin pie filling. Although they look similar, Pumpkin pie filling is a mixture of pumpkin, sweetener and spices-I already mentioned that I like to stay away from refined sugar!

what is Pumpkin Pie Spices?

Whether it is fame Pumpkin Spice Latte Or holiday pumpkin pie On Thanksgiving, the main flavor is pumpkin pie spice. This autumn flavor is usually a mixture of cinnamon, ginger, nutmeg, cloves, and sometimes allspice.You can find all kinds of Store-bought mixture Or use these measurements to easily create your own measurements (approximately 3 ounces):

• 3 tablespoons ground cinnamon
• 1 1/2 tablespoons minced ginger
• 1 tbsp ground nutmeg
• 1 teaspoon grated five-spice powder
• 1 teaspoon ground cloves

How to store Pumpkin Muffins

After allowing the muffins to cool completely on the metal rack, transfer them in a single layer to an airtight container and store them at room temperature for up to 4 days.

If you are worried about wet muffins, one technique is to lay a paper towel at the bottom of the container, add the muffins, and then put another paper towel on top. This should help absorb any moisture so your muffins stay fresher and longer.

As I mentioned before, I always make double batches of any kind of muffins to store in the refrigerator. They are great choices for school lunches, breakfast out or snacks.

For these pumpkin muffins or any bread, there are two ways to freeze them:

1. Freeze them in a layer on the baking sheet. Then once they are frozen, transfer them to a large Ziploc bag or other freezer-safe container.
2. Eliminate one step by separating the food layers with wax paper in your freezer-safe container/bag (so nothing sticks together). For certain foods (such as muffins), I find that I don’t even need wax paper.

I recommend storing them only in this way for a maximum of 6 months. When you are ready to enjoy them, take the amount you want from the refrigerator the night before and let them thaw in the refrigerator overnight, or put them on the counter at room temperature. If you are in a hurry, you can put it in the microwave for a few seconds at any time.

Video: How to make Pumpkin Muffins

I was in Los Angeles and visited Catherine McCord (from Willis) In her kitchen, I showed her how to make these muffins. Check it out in the video below!

More pumpkins recipe

More muffins recipe

Healthy Pumpkin Muffins

These pumpkin muffins are simple, healthy, delicious, and have a cake-like texture (the secret lies in the ingredients!). Very suitable for holidays or any time.

Preparation time: 5 minute

Cooking time: 18 minute

total time: twenty three minute

Print recipe

Serving size: 12 muffin

We recommend using Organic ingredients When feasible.

nutrient content

nutrient content

Healthy Pumpkin Muffins

Amount per serving

Calories 107
54 calories from fat

% Daily Value*

fat 6 grams9%

Saturated fat 4g25%

cholesterol 41 mg14%

sodium 245 mg11%

Potassium 71 mg2%

carbohydrate 14 grams5%

Fiber 1g4%

Sugar 12g13%

protein 1 g2%

Vitamin A 3375IU68%

Vitamin C 1.1 mg1%

calcium 19 mg2%

iron 0.6 mg3%

* The daily percentage value is based on a 2000 calorie diet.