Healthy Pumpkin Cupcakes

Happy Helloween, everyone!

This month I was obsessed of preparing different pumpkin based healthy dishes like Red Quinoa Stuffed Pumkin, Pumpkin Soup, Bulgarian Pumpkin Pastry (the healthy way) and now these tasty Guilt Free Pumpkin Cupcakes. I promise this won’t be the last pumpkin recipe!

I just love pumpkin – I love to cook it in different ways, to experiment with different tastes and combinations. You can find it everywhere, it’s fresh, very tasty, very healthy and good for you. It’s easy to prepare and you can find different sorts of pumpkin. They’re all very delicious, you won’t regret if you try a new type, you haven’t tried before.

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One of the most famous pumpkin sort is the butternut squash.  It’s naturally sweet, rich in vitamins, phosphorus, calcium and so much more.

Today I’m sharing with you another interesting and very tasty recipe that will make your home smell like October and everyone in your family will appreciate that. Here’s how to prepare it.




  • 1/3 cup olive oil
  • 1/2 cup maple syrup or honey (less or more depending on your taste for sweet)
  • 2 eggs, at room temperature
  • 1 cup pumpkin purée (from baked or boiled pumpkin)
  • 1/4 cup milk of choice
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 vanilla
  • 1/4 teaspoon himalayan salt
  • 1/2 teaspoon cinnamon, plus more for sprinkling on top
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups whole wheat flour
  • 1/2 cup walnuts
  • 1/4 cup raisins
  • 1 cup old-fashioned oats, plus more for sprinkling on top

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Preheat oven to 180 C degrees. Lay a muffin pan with muffin cups.

In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, baking powder, vanilla extract, himalayan salt, cinnamon, ginger and nutmeg.

Add the flour and oats to the bowl and mix with a large spoon, just until combined. Fold in the raisins and the walnuts. Mix again gently.

Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon. Bake muffins about 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

Place the muffin tin on a cooling rack. These muffins are delicate until they cool down, so it’s best to wait until they have cooled down to remove them from the tin. Enjoy !

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  • 1/3 ч.ч. зехтин
  • 1/2 ч.ч. мед (количеството може да се намаля или увеличава в зависимост от вкуса ви)
  • 2 яйца на стайна температура
  • 1 ч.ч. тиквено пюре (от варена или печена тиква)
  • 1/4 ч.ч. прясно мляко по избор
  • 1/2 ч.л. сода
  • 1 ч.л. бакпулвер
  • 1 ванилия
  • 1/2 ч.л. хималайска сол
  • 1/2 ч.л. канела, плюс още за поръсване
  • 1/2 ч.л. джинджифил
  • 1/2 ч.л. индийско орехче
  • 1 1/2 ч.ч. пълнозърнесто брашно
  • 1/2 ч.ч. орехи, плюс още за поръсване
  • 1/4 ч.ч. стафиди
  • 1 ч.ч. едри овесени ядки, плюс още за поръсване



Загрейте фурна на 180 градуса C. Поставете чашки за мъфини в тава за кексчета.

В голяма купа разбийте зехтина с меда (или агавето) добре. Добавете яйцата и разбийте отново. Прибавете пюрето от тиквата и млякото, след това содата, бакпулвера, ванилията, солта, канелата, джинджифила и индийското орехче. Разбъркайте.

Прибавете брашното и овесените ядки, разбъркайте добре с голяма лъжица. Изсипете стафидите и орехите и разбъркайте отново внимателно.

Разпределете сместа в чашките за мъфини. Поръсете с овесени ядки и малко канела. Печете около 20-25 минути или докато клечка излезе суха.

Охладете мъфините върху решетка. Изчакайте ги да изстинат напълно преди да белите хартията за мъфини, тъй като ще бъде трудна за отстраняване докато са горещи и част от кексчетата ще остане по нея. След като изстинат можете да им се насладите! Добър апетит!

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