Heart Healthy Pumpkin Muffins
Start your morning on a nourishing note with these heart-healthy pumpkin muffins—an irresistible blend of wholesome ingredients and warm autumn spices. Made with nutrient-packed whole wheat flour, rolled oats, and unsweetened pumpkin puree, these muffins are naturally sweetened with maple syrup or honey and contain no refined sugar. Moist and fluffy, thanks to unsweetened applesauce and a touch of almond milk, they’re spiced with cinnamon and nutmeg for a comforting flavor in every bite. Optional chopped walnuts add a delightful crunch and boost of healthy fats. Perfect for breakfast, snacks, or meal prep, these easy-to-make muffins are ready in just 35 minutes and freeze beautifully for make-ahead convenience. With every bite, you’ll find a healthy, delicious alternative to sugar-laden baked goods—a must-try for those seeking heart-friendly baking recipes!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Rolled oats
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 1 cups Pumpkin puree (unsweetened)
- 0.5 cups Unsweetened applesauce
- 1 large Egg
- 1 teaspoons Vanilla extract
- 0.3 cups Maple syrup (or honey)
- 0.25 cups Unsweetened almond milk
- 0.25 cups Chopped walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Stir well to ensure the dry ingredients are evenly distributed.
In a separate mixing bowl, whisk together the pumpkin puree, unsweetened applesauce, egg, vanilla extract, maple syrup, and almond milk until the mixture is smooth and well-combined.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix as this can make the muffins dense.
If using, fold in the chopped walnuts for added texture and healthy fats.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 of the way full.
Bake in the preheated oven for 20 to 22 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 pan for 5 minutes before transferring to a wire rack to cool completely.
Enjoy warm or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze the muffins.
Nutrition Facts
Calories |
1443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1845 mg | 80% | |
| Total Carbohydrate | 253.2 g | 92% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 65.4 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 389 mg | 30% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2394 mg | 51% | |
*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.
