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    Home » All Recipes

    Author: Donna | Published: Aug 11, 2020 | Modified: Aug 10, 2020

    Healthy Pumpkin Muffins With Apple and Granola Crumb

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    Healthy pumpkin muffins

    Enjoy Fall with these quick and easy healthy pumpkin muffins bursting with flavor. Naturally sweetened with maple syrup and apples, this is one snack that is sure to go down a treat. Pairs well with a nice cup of tea. Perfect for little lunch boxes, afternoon tea, or an after school treat.

    pumpkin muffins in a small basket lined with a linen napkin. apple slices and cinnamon sticks in the background, along with a cup of tea and saucer

    What Is Needed For Healthy Pumpkin Muffins?

    These little bites of deliciousness don't need anything fancy.

    Gather up these ingredients:

    • whole wheat flour
    • cinnamon
    • ginger
    • baking soda
    • salt
    • butter
    • egg
    • vanilla extract
    • apple
    • pumpkin puree (if you want to make your own then try this)
    • granola (for topping, optional. I use a homemade pumpkin spice granola)

    That's it!

    Mini muffin tray with each muffin cup filled ¾ of the way with raw pumpkin muffin batter
    Top your pumpkin muffin batter with some granola for added crunch.

    How To Make Pumpkin Muffins.

    Once you have gathered the above ingredients then simply:

    • Mix all the wet ingredients,
    • Mix all the dry ingredients,
    • Add them together (gently, don't stir too much or they will end up gummy),
    • Add to a greased mini muffin tin and cook for about 15 minutes, or until a toothpick comes out clean when inserted,
    • Remove from the oven and allow to cool
    • Voila, little fluffy muffins to satisfy those sweet cravings.

    Too easy.

    Mini muffin tray loaded with cooked mini pumpkin muffins. apple slices, cinnamon sticks and a sprinkling of granola against a white background.

    How To Store Pumpkin Muffins.

    Store in an airtight container.

    You can leave them out on the bench for a day or two, or you can pop them into the fridge if you want them to last longer.

    Healthy pumpkin muffins freeze really well also.

    To freeze, arrange the food in a single layer on a baking sheet small enough to fit into the freezer. Pop into the freezer. Remove when frozen and transfer to a freezer-friendly container or Ziploc bag and pop back into the freezer until ready to use.

    To thaw, simply remove from the freezer the night before they are needed.

    Mini muffins in a straw basket with a linen napkin

    Can These Mini Pumpkin Muffins Be Made Full Sized?

    Yes, of course.

    I tend to make mini pumpkin muffins so they can be eaten as a quick snack after school, or slipped into lunchboxes as a small sweet treat.

    However, if you prefer a big muffin, that will work too.

    Simply cook for a bit longer, around 20-25 minutes, and you will be good to go!

    up close overhead shot of healthy pumpkin muffins in a muffin tin

    Need More Pumpkin Recipes?

    After you devour these healthy pumpkin muffins, be sure to check out these other pumpkin-centric recipes:

    • Pumpkin Goat Cheese Risotto with Pomegranate
    • Baked Chia Pumpkin Pie Donuts
    • Moroccan Cauliflower and Pumpkin Cous Cous Salad
    • Baked Pumpkin Pie Oatmeal
    • Healthy Pumpkin Bread with Apple and Granola
    • Pumpkin Spice Granola
    • Thick and Creamy Pumpkin Hot Chocolate
    • Pumpkin and Carrot Soup

    Happy Eating

    xx

    mini pumpkin muffins

    Healthy Pumpkin Muffins With Apple and Granola

    Whole Food Bellies
    Enjoy Fall with these quick and easy healthy pumpkin muffins bursting with flavor. Naturally sweetened with maple syrup and apples, this is one snack that is sure to go down a treat. Pairs well with a nice cup of tea. Perfect for little lunch boxes, afternoon tea, or an after school treat.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Snack
    Cuisine Sweet
    Servings 30 muffins
    Calories 52 kcal

    Ingredients
      

    • 1 cup white whole wheat flour
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon salt
    • 1 teaspoon baking soda
    • 4 tablespoon unsalted butter melted and cooled
    • ½ cup pure maple syrup
    • 1 large egg beaten
    • 1 teaspoon vanilla extract
    • 1 cup finely chopped apple
    • ½ cup pumpkin puree
    • ¼ cup granola

    Instructions
     

    • Preheat oven to 350F
    • Grease mini muffin tin (I use coconut oil)
    • Combine the flour, cinnamon, ground ginger, salt, and baking soda in a mixing bowl and whisk until thoroughly combined
    • In a second bowl, combine the butter, maple syrup, egg, and vanilla extract
    • Add the wet ingredients to the dry and stir until just combined
    • Add the apples and pumpkin puree and stir until just combined
    • Fill each cup in the pan to about ¾ full, sprinkle on some granola, and bake for about 15 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.

    Nutrition

    Calories: 52kcalCarbohydrates: 8gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 10mgSodium: 59mgPotassium: 35mgFiber: 1gSugar: 4gVitamin A: 693IUVitamin C: 1mgCalcium: 12mgIron: 1mg
    Tried this recipe?Let us know how it was!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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    Reader Interactions

    Comments

    1. Aline says

      August 15, 2020 at 9:02 am

      Can't wait for fall baking!! These look so great, I put them on my list to make ASAP!

      Reply
      • Donna says

        August 17, 2020 at 12:56 pm

        Yay, hope you enjoy 🙂

        Reply

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    Primary Sidebar

    Hello and welcome, I'm Donna!

    I am so glad you are here!

    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

    Forget about hunting down weird ingredients and making trips to specialty shops.

    We are going to make the most of what is available at the store and farmer's markets all whilst enjoying some delicious meals the whole family (hopefully...if you have fussy eaters I guarantee nothing) will enjoy.

    Pop on that apron and let's get creative in the kitchen!

    More about me →

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    Hello and welcome, I'm Donna!

    I am so glad you are here!

    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

    Forget about hunting down weird ingredients and making trips to specialty shops.

    We are going to make the most of what is available at the store and farmer's markets all whilst enjoying some delicious meals the whole family (hopefully...if you have fussy eaters I guarantee nothing) will enjoy.

    Pop on that apron and let's get creative in the kitchen!

    More about me →

    Summer Salads

    • Zesty Heirloom Tomato and Nectarine Salad
    • Avocado Chicken Salad Recipe with Passion Fruit Vinaigrette
    • Lightened Up Creamy Pasta Salad
    • Summer Stone Fruit and Spinach Strawberry Pecan Salad

    New Recipes

    • Roasted Red Pepper Pesto Pasta
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