Healthy Fruit Sweetened Pumpkin Muffins
Quick and easy gluten-free and vegan pumpkin muffins, fruit-sweetened, and no added fat.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: allergy-friendly, breakfast, brunch, corn-free, dairy-free, egg-free, gluten-free, healthy pumpkin muffins, muffins, nut-free, snacks, soy-free, vegan
Servings: 12 Muffins
Calories: 161kcal
- 1 14 oz can pure pumpkin puree
- 2 medium-size ripe bananas mashed
- 1 cup applesauce preferably unsweetened
- 3 pinches pumpkin pie spice
- 1 tsp vanilla extract
- 3 cups oat flour certified gluten-free if needed
- 1 tsp baking soda
- 1 tsp baking powder corn-free if needed
- 1/2 tsp salt
- optional add-ins: Allergy-friendly mini chocolate chips
- dried fruit like raisins cranberries, or blueberries
Preheat oven to 350.
Prepare muffin pan with liners or a non-stick spray
In a large mixing bowl add pumpkin, bananas, applesauce, pumpkin spice, and vanilla. Stir this mixture well.
Make a well in the middle of the pumpkin mixture and add flour, baking soda, baking powder, and salt. Stir to combine.
Fold in optional add-ins.
Spoon batter into muffin cups and bake for 25-30 minutes.
Each muffin has 4 WW points plus without any extra add-ins.
Homemade Corn-Free Baking Powder:
1/4 cup of baking soda
1/2 cup of cream of tartar
1/4 cup of arrowroot powder
Whisk ingredients together and store in an airtight container. Use exactly as you would regular baking powder.
Serving: 1Muffin | Calories: 161kcal | Carbohydrates: 30g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 251mg | Potassium: 270mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5534IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg