Healthier Pumpkin Muffins
Pumpkin muffins are our favorite fall treat. Our friend Leslie Bonci, MS, RD, CSSD, LDN and Sports Dietitian for Super Bowl Champions the Kansas City Chiefs, used prune purée to create a healthier version of this popular recipe.
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.
Video
Notes
For mini muffins, reduce baking time to 10 minutes. Will yield 75 mini muffins.
These muffins are delicious as is, but try them with a Walnut Streusel topping!
Here's what you'll need:
1/2 cup chopped California walnuts (60g)
1/3 cup brown sugar (70g)
1/4 cup flour (120g)
3 TBSP butter, melted
3/4 tsp cinnamon
Combine all ingredients and sprinkle on top of muffins before baking. Streusel recipe courtesy of California Walnuts!
Nutrition
Calories: 104kcalCarbohydrates: 17gProtein: 2gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 16mgSodium: 96mgPotassium: 125mgFiber: 2gSugar: 8gVitamin A: 110IUVitamin C: 0.2mgCalcium: 15mgIron: 1mg