Healthy Pumpkin Gingerbread Muffins | Busy But Healthy


Pumpkin Gingerbread Muffins_1

Its pumpkin season! So of course, I wanted to add a couple more healthy pumpkin recipes to the list. Oh and by the way, I have a list of all my recipes with pumpkin here. I love the flavors of pumpkin and gingerbread, so I figured why not make a combo of both!

These muffins are great if you’re not a big pumpkin fan, as they actually have a bit more of a gingerbread flavor. The pumpkin is a great way to add moisture in these muffins. It makes these low fat muffins taste great, as it prevents them from getting dry.

Pumpkin Gingerbread Muffins_2

These healthy pumpkin gingerbread muffins are a great breakfast or snack, and they go great with a cup of coffee or tea (or perhaps a pumpkin spiced latte!). They really are no fuss, and are easy to whip up on a fall day.

Pumpkin Gingerbread Muffins_3

If you’re feeling indulgent, adding a cream cheese icing to these would make them extra fancy. I like them on their own, but I would certainly not be opposed to added icing!

Healthy Pumpkin Gingerbread Muffins



Recipe type: Snack

  • 1 egg
  • 2 egg whites
  • 3 Tbsp butter, melted (could also use coconut oil)
  • 1 cup canned pumpkin
  • ¼ cup molasses
  • ⅓ cup stevia for baking (I used NuNaturals MoreFiber baking blend)
  • 1½ cups oat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ tsp ground powdered ginger
  • ½ tsp cinnamon
  • ¼ tsp allspice
  1. Preheat your oven to 350 degrees F.
  2. In a large bowl or stand mixer, mix together all the wet ingredients and sugars until smooth (melted butter, eggs, stevia, pumpkin, molasses).
  3. Then, add in all the dry ingredients (oat flour to allspice) and mix until blended.
  4. Pour into muffin tins and bake for 15-17 minutes until cooked through. When done they should spring back when touched.
  5. Store in an airtight container in the fridge. They also freeze well.

Serving size: 1 muffin Calories: 109 Fat: 4.1 g Saturated fat: 2.2 g Carbs: 16.4 g Sugar: 0.7 g Sodium: 234 mg Fiber: 3 g Protein: 3 g Cholesterol: 23 mg




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