Látely, my breákfásts háve consisted of spiced pumpkin muffins, which áre perfect for chilly fáll mornings. My heálthier pumpkin muffins áre máde with whole wheát flour ánd oáts, sweetened with reál máple syrup or honey, ánd cáll for coconut oil or olive oil insteád of butter.
This heálthy pumpkin muffin recipe yields remárkábly light ánd fluffy muffins. Believe me, these pumpkin treáts háve the mágicál power to convert “heálthy muffin” skeptics into ráving fáns!
Eásy, one bowl, heálthier pumpkin muffins máde with whole wheát flour, oáts, coconut oil ánd spices! These pumpkin muffins áre ás light, fluffy ánd delicious ás their coffee shop counterpárts. Recipe yields 12 muffins.
INGREDIENTS
- ⅓ cup melted coconut oil or extrá-virgin olive oil*
- ½ cup máple syrup or honey
- 2 eggs, át room temperáture
- 1 cup pumpkin purée
- ¼ cup milk of choice (I used álmond milk)
- 1 teáspoon báking sodá
- 1 teáspoon vánillá extráct
- ½ teáspoon sált
- 1 ½ teáspoons pumpkin spice blend (or ½ teáspoon ground cinnámon, ½ teáspoon ground ginger, ¼ teáspoon ground nutmeg, ánd ¼ teáspoon ground állspice or cloves)
- 1 ¾ cups white whole wheát flour or regulár whole wheát flour
- ⅓ cup old-fáshioned oáts, plus more for sprinkling on top
INSTRUCTIONS
- Preheát oven to 325 degrees Fáhrenheit (165 degrees Celsius). If necessáry, greáse áll 12 cups of your muffin tin with butter or non-stick cooking spráy (my pán is non-stick ánd didn’t require ány greáse).
- In á lárge bowl, beát the oil ánd máple syrup or honey together with á whisk. ádd the eggs, ánd beát well. Mix in the pumpkin purée ánd milk, followed by the báking sodá, vánillá extráct, sált, cinnámon, ginger, nutmeg ánd állspice.
- ádd the flour ánd oáts to the bowl ánd mix with á lárge spoon, just until combined. If you’d like to ádd ány ádditionál mix-ins**, like nuts, chocoláte or dried fruit, fold them in now.
- Divide the bátter evenly between the muffin cups. For these muffins, it’s ok to fill the cups á little higher thán you normálly would. Sprinkle the tops of the muffins with á smáll ámount of oáts, followed by á sprinkle of cinnámon. Báke muffins for 22 to 25 minutes, or until á toothpick inserted into á muffin comes out cleán.
- Pláce the muffin tin on á cooling ráck to cool. These muffins áre delicáte until they cool down (you háve been wárned!). You might need to run á butter knife álong the outer edge of the muffins to loosen them from the pán.
- These muffins will keep át room temperáture for up to 2 dáys, or in the refrigerátor for up to 4 dáys. They keep well in the freezer in á freezer-sáfe bág for up to 3 months (just defrost individuál muffins ás needed).
Recipe Adapted From cookieandkate.com
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