Recipe: Whole-Wheat Pumpkin Muffins with Cinnamon Glaze (Halloween Edition)



Whole-Wheat Pumpkin Muffins with Cinnamon Glaze

9 months + up

Makes 2 dozen mini-muffins or 1 dozen regular muffins 

  1. 1 cup pumpkin puree (see below*)

  2. 1/4 cup milk (dairy or non-dairy)

  3. 3 tablespoons unsweetened applesauce

  4. 3 tablespoons canola oil

  5. 1 cup granulated sugar of choice (organic cane, florida crystals, coconut palm, etc…)

  6. 1 teaspoon vanilla extract

  7. 1 1/4 cup whole-wheat pastry flour

  8. 1/2 teaspoon baking powder

  9. 1/2 teaspoon baking soda

  10. 2 tablespoons flaxmeal, optional

  11. 1 teaspoon cinnamon

  12. 1/8 teaspoon ginger powder

  13. 1/8 teaspoon ground nutmeg

  14. 1/8 teaspoon salt

Preheat oven to 350.  Lightly coat a mini-muffin pan with cooking spray.

In a medium bowl combine pumpkin, milk, applesauce, oil, sugar and vanilla.  Whisk to combine.  In a separate bowl, sift together flour, baking powder and baking soda; whisk in flax if using as well as cinnamon, ginger, nutmeg and salt.  Slowly stir wet ingredients into dry ingredients, do not over-mix.  Spoon the batter into the prepared muffin cups.  Bake for approx. 24 minutes, or until golden brown on top and a toothpick comes out clean.  Let cool on a wire rack and drizzle with glaze if using.

Cinnamon Glaze

In a bowl stir together 2 tablespoons milk (dairy or non-dairy), 3/4 cup powdered sugar, 1/4 teaspoon vanilla extract and 1/2 teaspoon cinnamon; whisk until smooth.

* Pumpkin Puree: you can buy canned/boxed pumpkin puree or make it from scratch.   To make, buy a small sugar pumpkin. Cut in half lengthwise.  Scoop out seeds; discard. Transfer to a parchment-lined baking sheet. Drizzle olive oil evenly over insides of pumpkin halves. Roast at 375, cut-side down, until pumpkin is easily pierced with a knife, about 1 hour. Let cool.  Puree flesh in a food processor.

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© 2019 Danielle Krupa