Pumpkin Nut Muffins Healthier
Light, moist, and infused with cozy fall flavors, these Pumpkin Nut Muffins are a guilt-free indulgence perfect for any time of day! Made with nutrient-packed whole wheat flour, heart-healthy rolled oats, and naturally sweetened with honey or pure maple syrup, this recipe is a healthier twist on a classic favorite. Pumpkin puree and unsweetened applesauce keep the muffins irresistibly tender, while a warm blend of cinnamon and nutmeg delivers the ultimate seasonal aroma. Studded with crunchy walnuts or pecans—and optional dark chocolate chips for a decadent touch—these muffins are quick to whip up, with just 15 minutes of prep time. Perfect for breakfast, brunch, or an afternoon snack, they're as wholesome as they are delicious.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 0.5 cups old-fashioned rolled oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 cup pumpkin puree (unsweetened)
- 0.5 cup unsweetened applesauce
- 0.5 cup honey or pure maple syrup
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 0.5 cup chopped walnuts or pecans
- 0.25 cup optional dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until well combined.
In a separate bowl, whisk together the pumpkin puree, applesauce, honey (or maple syrup), eggs, and vanilla extract until smooth and well blended.
Gradually add the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix.
Fold in the chopped walnuts (or pecans) and optional dark chocolate chips, if using.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these healthier pumpkin nut muffins slightly warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
2041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 2451 mg | 107% | |
| Total Carbohydrate | 335.7 g | 122% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 142.0 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 303 mg | 23% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2717 mg | 58% | |
*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.
