Nothing welcomes autumn like freshly baked healthy pumpkin spice muffins! Enjoy the sweet tangy aroma of pumpkin spice with the moist savoury flavour of these muffins as we prepare for the coming of winter and think of keeping cozy and warm with your family and loved ones. Top these delicious muffins with cream cheese or pumpkin seeds for a distinctively fall flavour. Made with whole-wheat flour and sweetened with maple syrup, these healthy pumpkin spiced muffins make the perfect grab-and-go breakfast that’s sure to please.
Healthy Pumpkin Spice Muffins
176 calories per serving
11/2 cups whole wheat flour
11/2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp ground cloves
1/2 cup Canola Harvest Margarine with Olive Oil
1/3 cup maple syrup
1 cup canned pumpkin purée (or puréed roasted pumpkin)
1/2 cup milk
1 tsp vanilla extract
1/3 cup pumpkin seeds (optional)
1. Preheat oven to 400°F. Line 12-cup muffin tin with paper liners and set aside. In large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, allspice and cloves.
2. Using an electric mixer, beat together Canola Harvest Margarine with Olive Oil and maple syrup until smooth. Beat in the pumpkin purée and eggs. Next, beat in the milk and vanilla extract. Stir into the flour mixture until just combined (do not over mix).
3. Spoon batter evenly into the prepared muffin cups. Sprinkle with pumpkin seeds (if using).
4. Bake for 18 to 20 minutes or until tester inserted into center comes out clean. Transfer to rack; let cool completely or serve warm. Top with cream cheese if desired.