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:
Preheat the oven to 375 °F. Lightly grease a 12-cup muffin pan with low cal cooking spray.
In a large mixing bowl, use a whisk to beat ⅓ cup of coconut oil with ½ a cup of maple syrup.
Add 2 eggs and beat well. Add 1 cup of pumpkin purée, ¼ cup of milk, 2 teaspoons of pumpkin spice blend, 1 teaspoon of baking soda, 1 teaspoon of vanilla extract and ½ a teaspoon of salt.
Add 1¾ cups of whole wheat flour and ⅓ cup of oats to the bowl and mix together using a large spoon, until just combined.
Divide the batter evenly between the muffin cups. Top each muffin with a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend depending on your preference.
Bake the muffins for 22-25 minutes until a toothpick inserted in the center comes out clean.
These muffins improve the longer they rest after cooking.
These Healthy Pumpkin Muffins are a delicious & healthy home baked treat for your kids! Try them out this week and don’t forget to tag #cookmerecipes in your healthy baking posts!
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