Who doesn’t love a good muffin? But with so many recipes out there loaded with sugar and calories, it can be hard to indulge without feeling guilty. That’s where these low sugar pumpkin apple muffins come in! Packed with flavor and wholesome ingredients, they’re the perfect treat for fall mornings or afternoon snacks.
Ingredients
- 1 1/2 cups whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
- 1/2 cup pumpkin puree
- 1/2 cup unsweetened applesauce
- 1/4 cup coconut oil, melted
- 1/4 cup honey
- 1 egg
- 1 tsp vanilla extract
- 1 cup chopped apples
Instructions
- Preheat oven to 375°F and line a muffin tin with liners or coat with cooking spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, whisk together pumpkin puree, applesauce, coconut oil, honey, egg, and vanilla extract until smooth.
- Add dry ingredients to wet ingredients and stir until just combined.
- Fold in chopped apples.
- Divide batter evenly among muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted into center of a muffin comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutritional Information
Serving Size: 1 muffin
- Calories: 140
- Total Fat: 5g
- Saturated Fat: 4g
- Cholesterol: 16mg
- Sodium: 114mg
- Total Carbohydrates: 23g
- Dietary Fiber: 3g
- Sugars: 11g
- Protein: 2g
Cooking Time
Preparation Time: 10 minutes
Cooking Time: 18-20 minutes
Total Time: 30 minutes
Equipment
- Muffin tin
- Muffin liners or cooking spray
- Bowls
- Whisk
- Spatula
- Cutting board
- Knife
Serving Suggestions
These low sugar pumpkin apple muffins are delicious on their own, but can also be served with a dollop of Greek yogurt or a drizzle of nut butter for added protein and flavor. They’re also great paired with a hot cup of coffee or tea for a cozy fall breakfast or snack.
Variations
Feel free to mix up the flavors by adding different spices, such as cloves or allspice, or swapping out the chopped apples for pears or cranberries. You can also experiment with different types of flour, such as almond or oat flour, for a gluten-free option.
Substitutions
If you don’t have pumpkin puree on hand, you can use mashed sweet potato or butternut squash instead. You can also swap the honey for maple syrup or agave nectar, or use melted butter instead of coconut oil.
Storage
Store leftover muffins in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage. To reheat, simply microwave for 20-30 seconds or pop in the toaster oven until warm.
Tips
- Be sure to use unsweetened applesauce to keep the sugar content low.
- Don’t overmix the batter – stir until just combined to avoid tough muffins.
- For extra apple flavor, sprinkle chopped apples on top of each muffin before baking.
- Try using a cookie scoop to evenly portion out the batter into muffin cups.
Notes
This recipe makes 12 muffins, but can easily be doubled for larger batches.
Frequently Asked Questions
Can I use canned pumpkin instead of pumpkin puree?
Yes, canned pumpkin is the same as pumpkin puree.
Can I use white flour instead of whole wheat?
Yes, but using whole wheat flour adds more fiber and nutrients to the muffins.
Can I use a different type of oil?
Yes, you can use any mild-tasting oil, such as canola or vegetable oil.
These low sugar pumpkin apple muffins are a great way to satisfy your sweet tooth without sacrificing your health goals. They’re easy to make, packed with wholesome ingredients, and perfect for fall. Whether you enjoy them as a breakfast treat or an afternoon snack, we hope you love this recipe as much as we do!