Imagine sinking your teeth into a moist, perfectly spiced muffin that tastes like a decadent donut but comes without the guilt of added oil. These Pumpkin Donut Muffins are about to revolutionize your breakfast and snack game, offering a healthy twist on a classic treat that will leave you craving more. Whether you're a health-conscious foodie or just looking for a delicious autumn-inspired recipe, these oil-free muffins are your new secret weapon in the kitchen!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup pumpkin puree
- 1/4 cup maple syrup
- 1/2 cup almond milk
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp pumpkin spice
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining with paper liners or lightly spraying with non-stick cooking spray.
- In a large mixing bowl, combine the pumpkin puree, maple syrup, and almond milk. Whisk together until smooth and well incorporated.
- In a separate bowl, sift together the whole wheat flour, baking powder, pumpkin spice, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula. Mix until just combined, being careful not to overmix, which can result in dense muffins.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with a light sprinkle of powdered sugar or cinnamon before serving for extra flavor and presentation.
Tips
- Use fresh, high-quality pumpkin puree for the most vibrant flavor. Avoid watery purees that can affect the muffin's texture.
- Don't overmix the batter! Stir just until the dry and wet ingredients are combined to keep the muffins light and fluffy.
- For extra moisture, make sure your maple syrup and almond milk are at room temperature before mixing.
- Check your muffins a few minutes early - oven temperatures can vary. A toothpick should come out clean, but you want to avoid overbaking.
- Let the muffins cool completely before storing to prevent condensation that can make them soggy.
- For a flavor boost, try adding a pinch of ground ginger or a handful of chopped nuts to the batter.
- These muffins freeze beautifully! Store in an airtight container for up to 3 months for a quick and healthy grab-and-go breakfast.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 25g
Protein: 3g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
