Go Back
+ servings

The Best Lower-Sugar Pumpkin Muffins

These perfectly spicy pumpkin muffins taste like fall, and are a snap to make! They call for a full can of pumpkin, so they're convenient, and don't leave you with leftover pumpkin.
Prep Time10 minutes
Cook Time22 minutes
Course: Breakfast
Servings: 12
Calories: 139kcal
Author: Anna Chesley

Equipment

  • stand mixer or mixing bowl
  • muffin tin

Ingredients

  • 1 eggs
  • 1 can cooked pumpkin puree
  • ½ cup brown sugar
  • cups einkorn flour, or all-purpose flour
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • teaspoon salt
  • 2 teaspoon baking powder

Instructions

  • Prehead oven to 325° F. Thoroughly grease muffin tin. (This recipe makes 12 standard sized muffins, or 6 jumbo muffins)
  • Dump ALL ingredients into a stand mixer, in the order listed. Mix on low speed until throroughly mixed.
    To mix by hand:
    Add wet ingredients to a large mixing bowl, and beat well. Add dry ingredients to a small mixing bowl, and stir until well blended. Add dry mixture to wet mixture, and stir until well mixed.
  • Spoon batter into muffin tins.
  • Bake for 22-25 minutes, or until centers are just set and edges are becoming golden brown. (30-35 minutes for jumbo sized muffins)
  • Let cool slightly, and serve.

Nutrition

Serving: 1Muffin | Calories: 139kcal | Carbohydrates: 30g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 35mg | Potassium: 185mg | Fiber: 2g | Sugar: 10g | Vitamin A: 5532IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg