Are you looking for an on-the-go breakfast? These healthy pumpkin muffins are delicious to eat for breakfast and are very practical to eat when you are running late. These muffins are also a lot healthier, as they are lower in calories and higher in fibre and micronutrients.
I like to make different variations of muffins because every new variation is a different feeling. If you love muffins, then make sure to check out this recipe for Vegan Blueberry Breakfast Muffins. They are fantastic!
Enough said. Let’s make them.
To make these muffins, you will need to follow these steps (full ingredients mentioned in the recipe at the end of the page).
HOW TO MAKE HEALTHY PUMPKIN MUFFINS
- 1: Pre-heat the oven to 180 degrees Celsius. Line muffin tins (tip: use reusable silicon muffin liners for less waste!)
- 2: In a bowl, mix the egg, milk, pumpkin puree, quark and stevia until thoroughly combined. (wet ingredients)
- 3: In a separate bowl, mix the flour, baking powder, pumpkin spice and salt. (dry ingredients)
- 4: Now incorporate your dry and wet ingredients and mix well.
- 5: Fill the muffins to 3/4 of the muffin tin capacity. Add toppings of choice.
- 6: Bake for 10-15 minutes (time depends on your oven)
- 7: Let cool and enjoy with a drizzle of honey!
TIPS FOR BAKING PERFECT HEALTHY PUMPKIN MUFFINS
- If you want to make light and fluffy muffins, you shouldn’t over mix the batter. You should stop mixing when no large lumps of flour remain.
- You can add more sugar if you like sweeter muffins or drizzle honey before eating/serving.
- To know when they are ready to remove from the oven, just insert a toothpick to the center of the muffin; if it comes out clean, it means that the muffins are ready.
FAQs
How can I store these muffins?
These muffins can last up to 4 days in the freezer stored in a closed container. You could also freeze them and eat them at a future time. They last months in the freezer.
How can I make pumpkin puree if I can’t find it in the store?
To make pumpkin puree, simply cut the pumpkin and boil for about 10 minutes. Drain the water and mash the pumpkin (as you would with mashed potatoes). A different method is to bake the pumpkin, although it takes longer.
If you have any more questions, don’t hesitate to ask them in the comments below.
FINALLY,
I hope you enjoyed this recipe! Let me know if you decide to try it out and don’t forget to send me your #Lifestylemartina creations.
OTHER RECIPES YOU MIGHT LIKE:
Healthy lemon-apricot cheesecake squares
Fall inspired healthy apple pie oatmeal
My goal is to get you to cook and experiment in the kitchen, even if you are not an expert. If you would like to get to know me more, follow me on instagram : Lifestylemartina . I post daily tips, quick recipes, personal content and pictures of my travel experiences. Looking forward to seeing you there!
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Healthy Pumpkin Muffins for Breakfast
Ingredients
- 1 cups Pumpkin Puree see FAQ for DIY instructions
- 1/2 cups Almond Flour Substitute: wholewheat flour or buckwheat flour
- 1 cup Rice Flour Substitute: Oat flour
- 1/4 cup Milk Of choice
- 1/4 cup Greek Yogurt
- 1 Egg
- 4 tbs Stevia
- 1 tbs Pumpkin Spice
- 1 tsp Baking Powder
- 1/4 tsp Salt
Instructions
- Pre-heat the oven to 180 degrees Celsius. Line muffin tins (tip: use reusable silicon muffin liners for less waste!)
- In a bowl, mix the egg, milk, pumpkin puree, quark and stevia until thoroughly combined. (wet ingredients)
- In a separate bowl, mix the flour, baking powder, pumpkin spice and salt. (dry ingredients)
- Now incorporate your dry and wet ingredients and mix well.
- Fill the muffins to 3/4 of the muffin tin capacity. Add toppings of choice.
- Bake for 10-15 minutes (time depends on your oven)
- Let cool and enjoy with a drizzle of honey!
Martina is a trained and experienced chef. She has worked as a Chef in multiple restaurants in the Netherlands. Currently, she works as a Marketing Manager for a Start-up in The Hague. In her spare time, she cooks and bakes delicious recipes to host friends and shares all of her best recipes and tips through her blogs.
