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+ servings

Healthy Fruit Sweetened Pumpkin Muffins

Quick and easy gluten-free and vegan pumpkin muffins, fruit-sweetened, and no added fat.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
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

Ingredients

  • 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

Instructions

  • 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.

Notes

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.
 

Nutrition

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