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- 1 ½ cups whole wheat flour - 1 cup canned pumpkin puree - ½ cup honey or pure maple syrup - ½ cup unsweetened applesauce - 2 large eggs - 1 teaspoon pure vanilla extract - 1 teaspoon baking soda - 1 teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground ginger - ¼ teaspoon ground nutmeg - ¼ teaspoon ground cloves - ½ cup walnuts or pecans (optional) - ½ cup dark chocolate chips (optional) The ingredients for these muffins are simple yet powerful. Whole wheat flour gives a hearty base. Canned pumpkin puree adds moisture and rich flavor. Honey or maple syrup provides natural sweetness. Applesauce keeps the muffins moist and light. The eggs bind everything together, while vanilla adds depth. For baking essentials, the baking soda and baking powder make the muffins rise. Salt enhances all the flavors. The spices bring warmth and excitement. Cinnamon, ginger, nutmeg, and cloves create that classic pumpkin spice taste. Optional ingredients like walnuts or dark chocolate chips add a fun twist. You can choose what you like best. Whether you enjoy nuts or chocolate, these muffins can cater to your taste. Feel free to mix and match! {{ingredient_image_2}} - Preheat oven to 350°F (175°C). - Prepare muffin tin with paper liners or grease. Start by preheating your oven. This ensures even baking. While it warms up, get your muffin tin ready. You can use paper liners or grease each cup with a little oil. This will help the muffins come out easily. - Combine pumpkin puree, honey (or maple syrup), applesauce, eggs, and vanilla extract. In a large bowl, mix the pumpkin puree with honey or maple syrup. Add the unsweetened applesauce, eggs, and vanilla extract. Use a whisk to blend everything until it's smooth. This mixture is full of flavor and moisture. - Sift together flour, baking soda, baking powder, spices, and salt. In another bowl, sift the whole wheat flour along with baking soda and baking powder. Add ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Sifting helps mix the dry items and adds air, making your muffins light and fluffy. - Gradually add dry ingredients to wet and mix without overmixing. Now, slowly add the dry mixture to the wet ingredients. Stir gently with a spatula or spoon. Mix until just combined. Be careful not to overmix; this keeps your muffins tender and soft. - Fold in walnuts or pecans and dark chocolate chips. If you like, you can fold in chopped walnuts or pecans for crunch. Dark chocolate chips add a sweet touch. Just make sure they are evenly mixed into the batter. - Fill muffin cups and bake for 18-20 minutes. Using a spoon or scoop, fill each muffin cup about three-quarters full. Place the muffin tin in the oven and bake for 18 to 20 minutes. To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean, they are ready! To get the best muffins, avoid overmixing the batter. Mix just until the dry and wet ingredients blend. This keeps the muffins tender and fluffy. You can also adjust the spice levels to suit your taste. If you love more warmth, add extra cinnamon or ginger. For an extra touch, dust your muffins with powdered sugar. You can also drizzle some honey on top for sweetness. These muffins pair well with a warm cup of tea or coffee. Enjoying them with a drink makes for a cozy snack. To make these muffins a bit healthier, replace the applesauce with more pumpkin. This change lowers the sugar content while keeping the flavor rich. You can also use alternative sweeteners like agave or stevia if you want. These options help cater to different dietary needs while keeping your muffins delicious. Pro Tips Use Fresh Spices: For the best flavor, use freshly ground spices. They have more potency and will enhance the overall taste of your muffins. Check Doneness Early: Ovens may vary, so start checking your muffins at the 15-minute mark to avoid overbaking. Experiment with Add-ins: Try adding dried fruits like cranberries or raisins for a burst of sweetness and texture. Store Properly: Keep muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage. {{image_4}} You can easily make these muffins gluten-free. Just swap whole wheat flour with a gluten-free flour blend. Many blends work well, so choose one that suits your taste. This change keeps the muffins soft and tasty without the gluten. Want a vegan version? It’s simple! Replace the eggs with flax eggs or chia seeds. To make a flax egg, mix one tablespoon of flaxseed meal with two and a half tablespoons of water. Let it sit for about five minutes to thicken. For sweetening, use maple syrup instead of honey. This keeps your muffins plant-based and delicious. Feel free to get creative with add-ins! You can toss in cranberries or raisins for a fun twist. They add a nice texture and flavor. You can also switch up the spices. For holiday muffins, try adding nutmeg instead of cinnamon. This gives your muffins a festive touch and warms up the season. Store your pumpkin spice energy muffins in an airtight container. Keep them at room temperature for up to five days. This helps maintain their soft texture and rich flavor. If you know you won't eat them all right away, it's best to freeze some. To freeze, wrap each muffin individually in plastic wrap. Then place them in a freezer bag. They can last up to three months this way. When you're ready to enjoy, just take one out and let it thaw at room temperature. For a warm treat, you can reheat your muffins easily. Use the microwave for a few seconds. Alternatively, toast them for a few minutes. Both methods refresh the muffins nicely, making them taste just baked! Pumpkin spice energy muffins last about three days at room temperature. Store them in an airtight container to keep them fresh. If you want to keep them longer, place them in the fridge. In the fridge, they can last up to a week. Just remember, the cold can make them a bit dry, so enjoy them soon! You can use fresh pumpkin instead of canned. Fresh pumpkin has more moisture than canned, which can change the texture. If you use fresh, cook and puree it first. This way, you can control the moisture level. The flavor of fresh pumpkin can also be more vibrant. Just keep these differences in mind when you bake! To check if your muffins are done, use a toothpick. Insert it into the center of a muffin. If it comes out clean, your muffins are ready. Also, look for a golden brown color on top. The muffins should spring back when gently pressed. These visual cues help ensure perfect muffins every time! Yes, you can make these muffins dairy-free! For butter, use coconut oil or a dairy-free spread. Instead of milk, try almond milk or oat milk. These alternatives keep your muffins moist and tasty. You won’t miss the dairy at all. Enjoy your delicious, dairy-free pumpkin spice energy muffins! These pumpkin spice energy muffins are easy to make and delicious. You learned about the main ingredients, baking essentials, and spices that create great flavor. The step-by-step guide makes baking a breeze. Plus, I shared tips for texture and nutrition. There are also fun variations and storage info to help you enjoy these muffins longer. Remember, adjusting the spices can make each batch unique. Now you can bake with confidence and enjoy these tasty treats anytime!

Pumpkin Spice Energy Muffins

Delicious and nutritious muffins packed with pumpkin and warm spices, perfect for a cozy snack or breakfast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1.5 cups whole wheat flour
  • 1 cup canned pumpkin puree
  • 0.5 cup honey or pure maple syrup
  • 0.5 cup unsweetened applesauce
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 0.5 teaspoon salt
  • 0.5 cup walnuts or pecans, chopped (optional)
  • 0.5 cup dark chocolate chips (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing each cup.
  • In a large mixing bowl, combine the canned pumpkin puree, honey (or maple syrup), unsweetened applesauce, eggs, and pure vanilla extract. Whisk until creamy and smooth.
  • In another bowl, sift together the whole wheat flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
  • Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined.
  • If desired, gently fold in the chopped walnuts or pecans and dark chocolate chips.
  • Divide the batter evenly among the muffin cups, filling each about ¾ full.
  • Bake for 18-20 minutes, checking for doneness with a toothpick.
  • Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm and consider dusting with powdered sugar or drizzling honey for added sweetness.
Keyword energy, healthy, muffins, pumpkin, spice