Healthy pumpkin muffins

Discover the deliciousness of our Healthy Pumpkin Muffins! Packed with nutritious zucchini and pumpkin, these moist and flavorful muffins are quick and easy to make with self-raising flour, cinnamon, eggs, vegetable oil, and low-fat milk. Perfect for a guilt-free snack or breakfast option that the whole family will love.

08 Apr 2025
Cook time 20 min
Prep time 10 min

Ingredients:

2 cups self-raising flour
1 tsp cinnamon
1 zucchini
1 cup pumpkin
2 eggs
1/3 cup vegetable oil
3/4 cup milk (1% fat)
Healthy pumpkin muffins

Healthy pumpkin muffins are a delicious and nutritious option for breakfast or a snack. These muffins are a perfect way to sneak in some extra vegetables into your diet, making them ideal for kids and adults alike. Packed with zucchini and pumpkin, they offer a moist and flavorful treat without compromising on health.

Instructions:

1. Preheat Oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
2. Prep Veggies:
Wash and trim the ends of the zucchini. Grate it using a box grater or a food processor. You don't need to peel the zucchini.
If using a fresh pumpkin, peel and cut it into large chunks, remove seeds, and grate or finely chop it.
3. Mix Dry Ingredients:
In a large mixing bowl, combine the self-raising flour and cinnamon. Stir to ensure the cinnamon is evenly distributed.
4. Mix Wet Ingredients:
In another bowl, beat the eggs lightly. Add the vegetable oil and milk, and mix well.
5. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined. Do not overmix.
6. Add Vegetables:
Gently fold the grated zucchini and pumpkin into the batter until evenly distributed.
7. Fill Muffin Tin:
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
8. Bake:
Place the muffin tin in the preheated oven. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Cool:
Once baked, remove the muffins from the oven. Let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
10. Serve:
Enjoy your Healthy Sneaky Veg Muffins warm or at room temperature. These muffins make a nutritious snack or breakfast option!

Tips:

- Grate the zucchini and pumpkin finely to blend them seamlessly into the muffin batter, ensuring even distribution and a consistent texture.

- For added flavor, consider adding a handful of raisins or chopped nuts to the batter before baking.

- Ensure not to overmix the batter. Mix just until the ingredients are combined to keep the muffins light and fluffy.

- Use paper muffin liners or lightly grease the muffin tin to prevent the muffins from sticking and to make cleanup easier.

- If you prefer, replace the vegetable oil with a healthier fat such as olive oil or coconut oil for additional nutritional benefits.

- Store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

Enjoy your homemade healthy muffins, a tasty and nutritious snack that everyone will love. These muffins prove that you don't have to sacrifice flavor to eat healthily. Share them with family and friends for a guilt-free treat that is packed with hidden vegetables.

Nutrition per serving

10 Servings
Calories 140kcal
Protein 6g
Carbohydrates 24g
Fiber 1.42g
Sugar 2.08g
Fat 9g

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