Add the wet ingredients (pumpkin puree, greek yogurt, eggs, vanilla, maple syrup) to a high-speed blender or food processor and blend. I use a 9×5-inch pan. Preheat your oven to 325°F and spray a 12 cup muffin pan or cupcake tin with non-stick baking spray.. Healthy Pumpkin Muffins are tasty and delicious! Whole Wheat Pumpkin-Yogurt Muffins. Transfer to the freezer and freeze for up to 2 months. Fill each muffin cup with a heaping tablespoon of batter. Only one bowl required! How to make these Healthy Pumpkin Protein Muffins. Make Pumpkin Bread Instead. Vegan. You also can follow this recipe, but swap in a 1:1 baking blend for the wheat flour. Special Diets: Vegetarian. Can you Freeze Pumpkin Banana Muffins? Chocolate Chips. Five reasons to love this pumpkin muffin recipe: These muffins are easy to make with basic ingredients. They’re made with 100% whole grains, yet they’re fluffy and delicious. Pour blended wet ingredients into a mixing bowl and add in the dry ingredients (almond flour, protein powder, baking powder, baking soda, pumpkin pie spice, cinnamon, salt) and blend some more to combine into … Yes, these muffins freeze beautifully! Prepare the pumpkin muffin batter according to the recipe. Baking pumpkin muffins with almond flour is an excellent option to make healthy pumpkin muffins gluten free. These light, moist muffins are packed with fall flavors. Ready in 30 min. Made with Greek yogurt, pumpkin puree and spices gives lots of flavor. To make mini pumpkin muffins with this recipe: Preheat the oven to 350 degrees F. Coat the cavities of (2) 24-cup mini muffin tins with cooking spray. Check out this recipe Almond Flour Pumpkin Muffins. You can use this pumpkin muffin recipe to make muffin bread in a standard loaf pan. In a large bowl combine and mix all of the dry ingredients together: flour, brown sugar, white sugar, baking powder, baking soda, salt, pumpkin pie spice and cinnamon. Time 45 min. How to make Easy Pumpkin Muffins. These Pumpkin Banana Muffins also have whole wheat flour, greek yogurt, and are lightly sweetened with natural maple syrup. They’re also naturally sweetened with maple syrup or honey, rather than loaded with refined sugar. Ingredients. Muffins are a great toddler snack because they freeze wonderfully. Fill your muffin cups almost to the top for beautifully puffed muffins. To reheat: Reheat the healthy pumpkin muffins in one of three ways: Warm in … Bake it in a preheated oven at 350°F/180°C for 50-65 minutes until a toothpick inserted into the center of the bread comes out clean. How to freeze healthy pumpkin muffins: Let muffins cool completely; Transfer to an airtight container or freezer-friendly plastic bag. I feel good about serving these healthy muffins to my kid! My Vegan Pumpkin Muffins are a perfect fit for what you’re craving! No one will know the difference. 126 calories/muffin Makes 12.