Hello & happy Sunday!
I’ve held off on the pumpkin recipes and fall talk long enough. Since it’s still in the 90’s here and I don’t get to wear the cute fall scarves or bundle up at the football games, I burn fall candles and eat everything pumpkin spice to make up for it. I still have a good month and a half before it starts to get cooler. I’ve been contemplating on making a trip back to Iowa this fall and going to a high school football game. I really miss the midwest falls and it would be great to visit family and catch up with some friends. Until then, pumpkin recipes it is.
While I was meal prepping a couple of days ago, I decided to bake some healthy pumpkin muffins for breakfasts. I used to make the crustless pumpkin pies religiously, so I thought I’d do a little spin off. These are super delicious, incredibly moist, insanely healthy, and perfect with a hot cup of morning coffee!
HEALTHY WHOLE WHEAT MAPLE PECAN PUMPKIN MUFFINS
1 Can Pumpkin Puree (15oz)
3 Tablespoons Chia Seeds
1/4 Cup Hemp Seeds
1/4 Cup Ground Flaxseeds
1 1/2 Cups Whole Wheat Flour
1 Teaspoon Vanilla
3 Packets Stevia
1/4 Teaspoon Nutmeg
1 Teaspoon Baking Soda
1 Tablespoon Baking Powder
Chopped Pecans (for the top)
Maple Syrup (for the top)
3 Tablespoons Applesauce
- Heat oven to 350 degrees.
- Add eggs, vanilla, and pumpkin to a large bowl and mix well.
- Stir in the flour, hemp seeds, chia seeds, stevia, flax seeds, cinnamon, nutmeg, baking soda, baking powder. * if you like a sweeter muffin, add in some maple syrup*
- Line a muffin pan with liners and add 1/3 cup of the pumpkin muffin batter.
- Top the muffins with pecans and a maple drizzle. (approximately 1 tbsp of each)
- Bake for 18-22 minutes *all ovens cook differently!
- Let the muffins cool & serve!
This recipe makes 18 large muffins.
Calories 115, Carbs 17, Fat 3, Protein 5, Sugar 6g, Fiber 8g
Add eggs, vanilla, and pumpkin to a large bowl and mix well.
Stir in the flour, hemp seeds, chia seeds, applesauce, stevia, flax seeds, cinnamon, nutmeg, baking soda, baking powder. * if you like a sweeter muffin, add in some maple syrup*
Line a muffin pan with liners and add 1/3 cup of the pumpkin muffin batter.
You can spray them with cooking sprayif you’d like, but I didn’t have any trouble with them sticking to the liners.
Top the muffins with pecans and a maple drizzle. (approximately 1 tbsp of each)
Bake for 18-22 minutes *all ovens cook differently! Let the muffins cool & serve!
To store* I kept about ten of them in the freezer and the rest of them in my dessert tray! They’re really good in the refrigerator as well. I spread a little Greek yogurt cream cheese on them for breakfast the other morning and it was so good!
These muffins are rich with fiber, healthy carbohydrates, some protein, low sugar and perfect for breakfast or before a workout!
I can’t wait to make these again. I want to try them with cinnamon or white chocolate chips:) I hope you all enjoy this recipe!
Questions for you!
- What is your favorite fall activity?
- Have you ever tried one of my pumpkin recipes?
- When do the leaves start changing where you live?
*Tag me in one of your favorite fall photos you’ve taken.