Even though it’s summer and most of the country is hot right now and a lot of it is on fire. Down in Melbourne we’ve had very few warm days, and I’m not complaining. I absolutely love the cold weather, and all things cosy and comforting. The only envy I was getting from seeing the rest of the world coming into winter was alll the baked pumpkin goods flooding (in a good way) my instagram feed.
I had to change that real quick by making these healthy Pumpkin muffins that are loaded with pecans and dark chocolate. Because food envy is the worst kind of envy.
Let’s start of by saying these are made with pumpkin! Pumpkin is a vegetable. Eating these count towards your 5 a day. Yes you’re reading that right. And the pumpkin makes them so moist yet they’re still light and fluffy. Just the best kind of texture you could want in a muffin.
Other than the fact that these pumpkin muffins are made with pumpkin they’re also full of whole food nourishing ingredient like whole wheat flour, coconut oil and maple syrup. Making them a smart choice for breakfast, snack, dessert, post workout, pre workout. Whatever, you name it and I bet they’re a smart choice for consuming.
Watch the video for Healthy Pumpkin Muffins:
To truly make these pumpkin muffins pop and truly be pumpkin muffins you have to add pumpkin spice mix which is made up of a mix of spices including cinnamon, ginger, nutmeg, cloves.
And because I always have to just be that little extra I added chopped pecans (because that screams fall right?) and dark chocolate chips to make the muffins taste even more indulgent.
Pumpkin muffin tricks, notes, whatever you call these:
- Admittedly I didn’t look overly hard for canned pumpkin puree but it’s not very common here in Australia so I made my own pumpkin puree by roasting a pumpkin and mashing it nearly to death. You could also puree it in a food processor/blender. Which you can watch in the video
- This is a base recipe! Like a spicer pumpkin spice flavour? Add more ginger. Don’t like pecans? Throw in any nut you like. Cranberries would be an absolutely delicious addition. We all different so add what YOU like 🙂
#tillyeats or TAG ME ON INSTAGRAM @TILLYEATS IF YOU MAKE THIS RECIPE, I LOVE SEEING YOUR CREATIONS!
Also if you could rate the recipe below I would be forever grateful – it makes me feel good ( yay internet points) and also helps me understand what you guys like 😛
Other healthy baked goods you might like
- Black Bean Brownies: Fudgy chocolate brownies that only require 1 bowl and 20 minutes.
- Carrot Cake Baked Oats: Thick, gooey chewy oats mixed with the flavours of carrot cake topped with a cream cheese dressing.
- Banana and Strawberry Muffins: The healthy and more delicious version of your childhood favourite PB & J.
Quick, easy light and fluffy healthy pumpkin muffins filled with pecans and dark chocolate
- 2 eggs
- 1 cup pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup coconut oil melted
- 1 tsp vanilla extract
- 1/4 cup almond milk
- 1 3/4 cup whole wheat flour
- 1 tsp baking soda
- 2 tsp pumpkin spice mix (recipe below)
- 1/2 tsp salt
- 1/2 cup chopped pecans
- 1/2 cup dark chocolate chips
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
Preheat your oven to 180°C/350°F. Grease a 12 cup muffin tray with cooking spray or alternatively use paper liners.
In a medium mixing bowl whisk together eggs, maple syrup, pumpkin, oil, vanilla and milk until smooth. To the same bowl add flour, baking soda, pumpkin spice mix and salt. Stir until just combined. Fold in pecans and chocolate chips.
Divide batter evenly among 12 muffin cups. Sprinkle over some chocolate chips and pecans.
Bake for 15 minutes until golden brown or until a toothpick inserted into the centre of the muffins comes out clean. Cool completely on a wire rack.
Calories a for a single muffin. Calories are worked out using an online calculator.
NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe/images without permission from me -Tilly. If you want to share this recipe, please share the link rather than the whole recipe. Thank you so much! 🙂