Healthy Pumpkin Pomegranate Muffins
Delight in the warmth of fall with these Healthy Pumpkin Pomegranate Muffins, a guilt-free treat bursting with flavor and nutrition. Made with wholesome ingredients like whole wheat flour, rolled oats, and naturally sweetened with honey and unsweetened applesauce, these muffins offer a moist, tender crumb without refined sugar. The earthy richness of pumpkin pairs beautifully with the tart, jewel-like bursts of fresh pomegranate seeds, creating a vibrant contrast in every bite. A sprinkle of warm spices like cinnamon and nutmeg adds cozy depth, while optional walnuts or pecans bring satisfying crunch. Ready in just 35 minutes, these muffins are perfect for breakfast, a snack, or dessert. Plus, they’re easy to store, making them a great make-ahead option. Fuel your day with this protein-packed, antioxidant-rich recipe that’s both nutritious and irresistibly delicious!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Rolled oats
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 1 cups Canned pumpkin puree
- 0.5 cups Unsweetened applesauce
- 0.5 cups Honey
- 1 Egg
- 1 teaspoon Vanilla extract
- 1 cup Pomegranate seeds (arils)
- 0.5 cups Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, combine the pumpkin puree, unsweetened applesauce, honey, egg, and vanilla extract. Mix until smooth and well incorporated.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix as this can make the muffins dense.
Fold in the pomegranate seeds and, if using, the chopped walnuts or pecans.
Using a spoon or an ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 2047 mg | 89% | |
| Total Carbohydrate | 341.0 g | 124% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 148.1 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 269 mg | 21% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2355 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
