Pumpkin Muffins with a Healthier Twist!
If you only make one pumpkin recipe this fall, make Pumpkin Muffins! Our friend Leslie Bonci, MS, RD, CSSD, LDN and Sports Dietitian for Super Bowl Champions the Kansas City Chiefs, whipped up this healthier version of our fall fave! They’re perfectly tender and moist (courtesy of our not-so-secret ingredient), then finished with a craveable crumble. You’ll have this recipe on repeat all through sweater season…and beyond!
There’s no definite date when “pumpkin season” commences. If you stroll through your local Costco, it’s July. On the other hand, some folks toe the line and wait until the official start of fall in mid-September. Our take: since canned pumpkin is available year round, there’s no wrong time to enjoy your favorite pumpkin treats. We’ll happily admit that we scarf down Leslie’s Pumpkin Muffins all year round – and we have a feeling you just might do the same.
Why are these Pumpkin Muffins a healthy choice?
Some pumpkin recipes are loaded with unnecessary ingredients and excess calories. For example, a Starbucks Cream Cheese-Filled Pumpkin Muffin clocks in at 350 calories and is loaded with ingredients that definitely aren’t found in our pantry, like propylene glycol alginate and diglycerides.
Our version is made with good-for-you, real food ingredients, like pumpkin purée, walnuts and California Prunes. Bonus: if you’re into nutritional stats, our muffins crush the competition. Our muffins aren’t just full of flavor, they have 50% less calories and four times the fiber. Sounds like a no-brainer, don’t you think?
Baking with California Prunes
California Prunes are just for snacking, they’re the secret ingredient that chefs-in-the-know use to add moisture and depth of flavor to baked goods! According to our friends at California Prunes, prune purée is easy to make and can replace some of the sugar, fat and even eggs in your favorite baked goods.
How to make healthier pumpkin muffins
If you’ve already got a batch of Prune Purée on hand, congratulations – these muffins are a one bowl wonder. If not, you’re going to have to whip out your blender (or food processor). Combine 16 ounces (453 grams) of California Prunes with 1/2 cup (120 ml) of hot water, then blend until smooth. That’s it…couldn’t be easier and we promise it’s worth the extra “effort”.
Next, in a large bowl, add your pumpkin purée, prune purée, sugar oil, vanilla, orange zest and eggs and mix until well combined. Then, add in the remaining ingredients and stir.
Line a muffin tin with paper muffin cups (or silicon liners, your call). Fill each cup 2/3 of the way full with batter.
The streusel topping is optional – but highly recommended. If you want to add the struesel, mix chopped California walnuts brown sugar, flour, melted butter and cinnamon and then sprinkle the mixture liberally on top of the muffins.
Finally, pop your muffins into a 350F (180C) oven at for 18 minutes or until a toothpick comes out clean.
Healthier pumpkin muffins are the perfect on-the-go breakfast or mid-afternoon snack!
How many muffins does this recipe make?
This recipe makes 24 muffins, or 74 mini muffins. That might sound like a lot but you’ll be surprised how quickly they disappear!
Get creative! Here’s how to make a Prune Panda Muffin
If you’re skipping the streusel but still want to add something extra to your pumpkin muffins, why not transform them into this adorable Prune Panda? It’s super easy – and kid-friendly! Here’s the how-to:
1 Spread a thin coat of nut butter (or icing) across the top to the muffin.
2 Sprinkle shredded coconut on top of the nut butter. Pat the coconut down lightly with your fingers.
3 Carefully slice one prune in half to create two oval shaped eyes. Secure with nut butter if desired.
4 Using a second prune, snip the edges at a slight diagonal to form the panda’s ears. Secure with nut butter if desired.
5 Dab the flat side of a white chocolate chip or sunflower seed with nut butter and add it to the center of each prune “eye”.
6 Use a heart shaped sprinkle or dark chocolate chip to create the panda’s nose.
7 Enjoy!
Healthier Pumpkin Muffins
Ingredients
For the Prune Purée:
- 1⅓ cups pitted Prunes
- 6 TBSP hot water
For the Pumpkin Muffins:
- 15 ounces pumpkin purée one can
- ⅔ cup California Prune purée
- ¾ cup + 1 TBSP sugar
- ⅓ cup canola oil
- 1 tsp vanilla
- 1 tsp orange zest
- 4 eggs
- 3 cups whole wheat flour
- ½ cup coarsely chopped walnuts
- ½ cup California Prunes chopped
- 2 tsp baking soda bicarb
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp cloves
Instructions
- Preheat oven to 350F (180C) degrees.
For the Prune Purée:
- In food processor, process prunes and water until puréed.
For the Pumpkin Muffins:
- Mix together pumpkin purée, Prune purée, sugar, oil, vanilla, orange zest and eggs in a large bowl. Add in the remaining ingredients and mix well.
- Place paper muffin cups muffin tins. Fill ⅔ of the way with batter. Bake 18 minutes or until a toothpick inserted in the center comes out clean.
Notes
Nutrition
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