- â…“ cup Coconut oilmelted, or extra virgin olive oil
- ½ cup Maple syrup
- 2 Eggsroom temperature
- 1 cup Pumpkin puree
- ¼ cup Non-dairy milkI used almond milk
- 2 tsp Pumpkin spice blend
- 1 tsp Baking soda
- 1 tsp Vanilla extract
- ½ tsp Salt
- 1¾ cups Whole wheat flour
- â…“ cup Oatsold-fashioned, plus more for sprinkling on top
Optional
- 2 tsp Turbinado sugarfor a sweet crunch
Healthy Pumpkin Muffins
These are Healthy Pumpkin Muffins and I love to make them for my kids to enjoy after a long day at school or doing activities. They taste great even though they are made with natural sweetener and whole wheat grains. If you don’t have any pumpkin spice, you could make your own by combining one teaspoon of ground cinnamon with ½ a teaspoon of ground ginger, ¼ teaspoon of ground nutmeg, and ¼ teaspoon of ground allspice or cloves.
Mix wet ingredients together in a large bowl. Add flour and oats and stir to combine. Transfer the batter to the muffin tray and top each one with a tablespoon of oats, a light sprinkle of raw sugar and some pumpkin spice blend. Bake in the oven and leave to cool completely before devouring. These muffins will keep at room temperature for up to 2 days or in the refrigerator for up to 4 days. They also freeze well!
To make Healthy Pumpkin Muffins you will need the following ingredients:
Steps to make Healthy Pumpkin Muffins
1 | Heat oven and prepare muffin pan | 1 |
2 | Combine oil and maple syrup | 1 |
3 | Mix in remaining wet ingredients | 2 |
4 | Add flour and oats | 1 |
5 | Add batter to muffin pan | 2 |
6 | Bake | 25 |
7 | Serve | |
Recipe Reviews
I adding these to my list of things to bake!
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