Pumpkin Spice Muffins Recipe
Autumn is here, and we’re ready for pumpkin spice and all things nice. This Halloween, get in the spooky spirit with our tasty Pumpkin Spice Muffins.
At just 129 calories per muffin, these fluffy bakes are loaded with cinnamon, ginger, and nutmeg for a warmed spiced flavor. Topped with sweet icing sugar and toasted pumpkin seeds for a delicious autumnal treat.
Plus, there’s no tricks here! Our muffins are low in saturated fat with only 1.3g per serving, making them a healthier alternative to other cakey favorites and Halloween candies!
Quick and simple to prepare, you can whip up 12 tasty pumpkin spice muffins in only 15 minutes of prep time. They’re the perfect grab-and-go snack to satisfy your sweet tooth, but the question is, do you dare to share?
Prep time: 15 mins
Cook time: 25 mins
Suitable for freezing: Yes
200g wholemeal flour
1tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground all spice
170g pumpkin puree
85g maple syrup
1 tsp vanilla
1 tbsp melted coconut oil
145g 0% Greek yogurt
1 tbsp unsweetened almond milk
- 40g icing sugar
- 2 tbsp water
- 40g pumpkin seeds
Preheat the oven to 360°F
Mix all the dry ingredients in a large mixing bowl
In a separate bowl, mix all the wet ingredients and whisk until they’re well combined
Slowly pour the wet ingredients into the dry ingredients and fold them in gently using a spatula to create a smooth consistency
Place muffin cases into the muffin pan and then divide mixture evenly into them
Bake the muffins for 20-25 minutes until they’re golden and cooked through
Leave the muffins to cool in the tray for 5 minutes before transferring them to a wire cooling rack for a further 10 minutes
Meanwhile, mix together the icing sugar and water to drizzle over the muffins
Once the muffins have cooled, add the finishing touches by decorating with the icing sugar and sprinkling over toasted pumpkin seeds
Top Tip: Got leftover muffins? Once they are baked you can either store them in an airtight container for up to 5 days or freeze them for up to 3 months.