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Healthy Pumpkin Muffins Recipe

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3.8 from 12 reviews

Delicious and healthy pumpkin muffins made with whole wheat flour, oats, and natural sweeteners like maple syrup or honey. These muffins are spiced perfectly with pumpkin spice blend and offer a moist, tender texture, ideal for a wholesome breakfast or snack.

Ingredients

Wet Ingredients

  • ⅓ cup melted coconut oil or extra-virgin olive oil
  • ½ cup maple syrup or honey
  • 2 eggs, at room temperature
  • 1 cup pumpkin purée
  • ¼ cup milk of choice (almond milk recommended)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 teaspoons pumpkin spice blend (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cups whole wheat flour
  • ⅓ cup old-fashioned oats, plus more for sprinkling on top

Optional Ingredients

  • 2 teaspoons turbinado (raw) sugar for a sweet crunch

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (165°C). Grease all 12 cups of your muffin tin as needed with butter or non-stick spray to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, whisk together the melted coconut oil (or olive oil) and maple syrup (or honey) until combined. Add eggs and beat well. Then incorporate pumpkin purée, milk of choice, pumpkin spice blend, baking soda, vanilla extract, and salt, mixing thoroughly.
  3. Add Dry Ingredients: Gently fold in the whole wheat flour and oats using a large spoon, mixing just until combined. A few lumps are okay. If desired, fold in any extra mix-ins like nuts, chocolate chips, or dried fruit now.
  4. Fill Muffin Cups and Add Toppings: Evenly distribute the batter among the 12 muffin cups. Sprinkle about a tablespoon of oats on top of each muffin and optionally add a light sprinkle of raw sugar and/or pumpkin spice for extra texture and flavor.
  5. Bake Muffins: Place the muffin tin in the preheated oven and bake for 22 to 25 minutes. Check doneness by inserting a toothpick in the center of a muffin; it should come out clean.
  6. Cool and Remove Muffins: Transfer the muffin tin to a cooling rack. Muffins are delicate when warm, so you may need to gently run a butter knife around the edges to loosen them before removing.
  7. Store and Serve: Allow muffins to rest for a couple of hours for best flavor. Store at room temperature for up to 2 days, refrigerate for up to 4 days, or freeze in a freezer-safe bag for up to 3 months. Defrost individual muffins as needed.

Notes

  • For best results, use room temperature eggs to ensure proper mixing and texture.
  • If you prefer, substitute the maple syrup with honey but note the slight flavor difference.
  • Feel free to add mix-ins like chopped nuts, chocolate chips, or dried fruits to personalize your muffins.
  • Using almond milk or any preferred non-dairy milk makes these muffins dairy-free.
  • Sprinkling oats and raw sugar on top before baking adds a delightful crunch.
  • These muffins are more flavorful after resting for a couple of hours post-baking.

Find it online: https://cookedbygrace.com/healthy-pumpkin-muffins-recipe/