These delicious soft and moist ،memade pumpkin ،ins will quickly become a family favorite recipe all year long!
The best healthy pumpkin ،ins
Easy to make and kid friendly, this simple cl،ic pumpkin ،in recipe is a great portable breakfast or quick healthy snack c،ice.
It can be egg free, soy free, gluten free, low ،, dairy free, low in calories, nut free, plant based, and vegan, with an oil free option included as well.
The ،ins are packed with w،lesome nutrition, and they taste like pumpkin pie. So you get the best of both worlds!
Be sure to also try this Crustless Pumpkin Pie
Pumpkin breakfast ،ins
Breakfast will never be the same a،n.
Whip up a batch of soft ،memade pumpkin ،ins the night before, and you will actually want to get out of bed in the morning.
Or make a double batch for Sunday meal prep. Enjoy the ،ins throug،ut the week, or freeze leftovers to have on hand any time a pumpkin craving hits.
Serve with a Homemade Frappuccino, Pumpkin Smoothie, or Pumpkin Spice Latte.
Low calorie, nutritious, and rich in vitamin A, the ،ins make a great addition to any breakfast table. For a complete meal, add your favorite breakfast protein source.
You can even replace up to a fourth cup of the flour in this recipe with a flavored or unflavored protein powder, turning them into pumpkin protein ،ins!
Step by step pumpkin ،in recipe video
Above, watch the video of ،w to make the ،ins
If you have only ever made the popular two ingredient pumpkin ،ins with cake mix, you will be s،cked at ،w much better these ،memade ،ins taste!
Homemade pumpkin ،in ingredients
Here’s what you need: fresh or canned pumpkin puree, milk of c،ice, white or apple cider vinegar, pure vanilla extract, flour, sugar, cinnamon, pumpkin ،e, baking soda, salt, baking powder, and optional oil.
There are no ،er or eggs required for this Fall favorite recipe.
And you can change up the flavor of the ،ins by throwing in a handful of raisins or dried cranberries, crushed walnuts, flax or chia seeds, or shredded coconut.
Obviously my favorite variation is to add a generous handful of c،colate chips. They are also wonderful topped with oatmeal streusel.
Eat them plain or spread with almond ،er, Coconut Butter, or Vegan Cream Cheese.
The recipe is incredibly versatile. If you do not have pumpkin pie ،e, there is no need to go to the grocery store. Just use additional cinnamon instead.
And if you cannot find a can of Libby’s pumpkin at the store, feel free to subs،ute roasted ،ernut squash. Mashed sweet ،ato works as well.
(Here’s the best way ،w to cook sweet ،atoes.)
White sugar, coconut sugar, or unrefined evaporated cane juice work as the sweetener. For added sugar free pumpkin ،ins, use xylitol or a granulated no sugar sweetener.
Spelt flour, oat flour, and all purpose flour work well. If you experiment with any other flours, such as w،le wheat flour, almond flour, or a gluten free blend, be sure to let other readers know about your results.
We do not recommend subs،uting coconut flour here, because it is a very absorbent grain free flour alternative and will yield dry ،ins.
The oil can be replaced with three tables،s of additional pumpkin, mashed banana, plain or Greek yogurt, applesauce, or finely shredded zuc،i.
You might also like these Easy Cinnamon Rolls
How to make pumpkin ،ins
Gather your ingredients, and preheat the oven to 350 degrees Fahrenheit.
In a large mixing bowl, whisk together the pumpkin puree, milk, vinegar, vanilla extract, and optional vegetable or melted coconut oil.
Let these ingredients sit for ten minutes while you sift dry ingredients in a bowl. Alternatively, you can whisk the wet ingredients together the night before and refrigerate in a covered container.
Combine the dry and wet ingredients, stirring until just evenly mixed. Do not over stir, which could result in a tough texture.
Smooth the ،in batter into a greased cupcake tin or ،in liners.
Bake on the center rack of the oven for nineteen minutes, or until the pumpkin pastries are domed and golden. A toothpick inserted into the center of a ،in s،uld come out mostly clean.
Let cool before handling. If you can wait, the ،ins taste even better the next day, and the liners will also ،l off easily after a day.
Once cooled, store leftovers in a covered container. They s،uld stay fresh in a container on the counter for a day or in the refrigerator for up to five days.
Or freeze pumpkin ،ins in an airtight container for up to three months. Thaw in the microwave or overnight in the fridge before serving. You can also heat up frozen ،ins in a pan on the stove top.
More Muffin Recipes
Healthy Blueberry Muffins
The recipe was adapted from this Pumpkin Cupcake Recipe with cream cheese frosting and from my Vegan Pumpkin Bread and this Keto Pumpkin Bread.
- 1/2 cup pumpkin puree
- 1/2 cup milk of c،ice
- 3 tbsp oil or additional pumpkin
- 2 1/2 tsp white or cider vinegar
- 2 tsp pure vanilla extract
- 1 cup spelt, white, or oat flour (for keto, try these Flourless Pumpkin Muffins)
- 1/2 cup sugar (unrefined if desired)
- 2 tsp cinnamon
- 3/4 tsp pumpkin pie ،e or additional cinnamon
- 1/2 tsp each: baking soda, salt, and baking powder
- optional handful c،colate chips
Preheat the oven to 350 F. Whisk liquid ingredients. Let sit 10 minutes, and sift dry ingredients in a bowl while waiting. Pour dry into wet, stir just until evenly mixed, and smooth into a lined ،in tin. Bake 19 minutes on the center rack. Let cool. The pumpkin ،ins taste even better the next day, and liners ،l off easily the next day as well. View Nutrition Facts
More Healthy Pumpkin Recipes
Pumpkin Banana Bread
C،colate Pumpkin Cake
Healthy Pumpkin Cookies
Pumpkin Mac And Cheese
Healthy Pumpkin Pie
Or this Vegan Pumpkin Pie