The Best Pumpkin Muffins Recipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with fewer calories.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: raisins

Dark chocolate is lower in sugar and offers antioxidants.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor and is a healthier fat.

In a large bowl, add all-purpose flour, salt, and baking soda.

Add ground cinnamon, ground ginger, ground cloves, and nutmeg to the flour mixture. Whisk all the ingredients thoroughly and set aside.

In another bowl, add large eggs and whisk them well.

Add vegetable oil to the eggs and mix that together.

Whisk in sugar and then add pumpkin puree and apple juice, mixing in each ingredient one by one.

Combine the dry ingredients with the wet ingredients and mix with a spoon until just combined.

Use a whisk for a final mix to ensure there are no big lumps, but do not over mix the batter; it should not be completely smooth.

Stir in diced apple and clean off the sides of the bowl to ensure everything is mixed well.

Preheat the oven to 425°F (220°C).

Line two 12-cup muffin tins and one 6-cup muffin tin with cupcake liners.

Use an ice cream scoop to divide the batter into the muffin cups, filling them about 3/4 full.

Bake in the preheated oven at 425°F (220°C) for 8 minutes.

After 8 minutes, turn down the heat to 350°F (180°C) and continue baking for an additional 12 minutes.

Check if the muffins are done by inserting a toothpick in the middle; it should come out clean or with a few crumbs.

Lightly touch the top of the muffins; they should spring back when cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens