Heart-Healthy Mini Pumpkin Muffins
These Heart-Healthy Pumpkin Mini Muffins taste like Autumn. They are made with Apple Sauce, Maple Syrup and Whole Wheat flour.
Equipment
Ingredients
- 1/3 cup (80 g) apple sauce (At Room Temperature)
- 1/2 cup (160 g) maple syrup (At Room Temperature)
- 2 eggs (At Room Temperature)
- 1 cup (115 g) pumpkin purée (At Room Temperature)
- 1/4 cup (55 g) coconut milk (At Room Temperature)
- 1 tsp (5 g) vanilla paste
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (1 g) ground ginger
- 1/4 tsp (0.5 g) ground nutmeg
- 1/4 tsp (0.5 g) ground allspice
- 1/4 tsp (1.5 g) sea salt
- 1 3/4 cups (220 g) whole wheat flour
- 1 tsp (4 g) baking soda
Instructions
- Preheat oven to 325F/165C.
- In a mixing bowl, whisk together the Eggs, Maple Syrup, Apple Sauce, Coconut Milk. Then, stir in the Pumpkin Purée and Vanilla Paste.
- Add the Cinnamon, Ginger, Nutmeg, Allspice, Sea Salt and Baking Soda. Stir until combined.
- Thinly Chop your old fashioned oats in your Eco Chop and add them to your batter.
- Place your Mini Muffin Flexipan® Tray on the top of your medium perforated baking sheet.
- Spoon your batter into your Flexipan®. Then, sprinkle some oats on top.
- Bake for 18 minutes at 325F/165C. (Every oven heats differently, monitor your mini muffins from 16min). It is ready when the toothpick inserted comes out clean.
- Once your Heart-Healthy Pumpkin Mini Muffins are out of the oven, let them cool down for about 10min. Then, Unmold, Serve and Enjoy. Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 81kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 92mg | Potassium: 72mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1932IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com