Name: Healthy Pumpkin Muffins Recipe
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Yield: 12
Cuisine: American
Ingredients: ⅓ cup or extra-virgin olive oil, melted coconut oil; ½ cup or honey maple syrup; 2 at room temperature eggs; 1 cup pumpkin puree; ¼ cup such as almond milk, or your choice of milk milk; 2 tsp or 1 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, and ¼ tsp ground allspice, or cloves pumpkin spice blend; 1 tsp Baking Soda; 1 tsp vanilla extract; ½ tsp salt; 1¾ cups or all-purpose flour, or gluten-free all-purpose flour whole wheat flour; ⅓ cup plus more, for topping old-fashioned oats; 2 tsp optional, for topping turbinado raw sugar

How To Make Healthy Pumpkin Muffins

Made with pumpkin puree, pumpkin spice, oats, and more, these light, tasty, and healthy naturally-sweetened pumpkin muffins will be your new favorite!

Preparation: 10 minutes

Cooking: 23 minutes

Total: 33 minutes

Serves:

Ingredients

⅓cupcoconut oil,or extra-virgin olive oil, melted
½cupmaple syrup,or honey
2eggs,at room temperature
1cuppumpkin puree
¼cupmilk,such as almond milk, or your choice of milk
2tsppumpkin spice blend,or 1 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, and ¼ tsp ground allspice, or cloves
1tspbaking soda
1tspvanilla extract
½tspsalt
1¾cupswhole wheat flour,or all-purpose flour, or gluten-free all-purpose flour
⅓cupold-fashioned oats,plus more, for topping
2tspturbinado raw sugar,optional, for topping

Instructions

Preheat the oven to 325 degrees F. If necessary, grease all 12 cups of the muffin tin with butter or non-stick cooking spray.
In a large bowl, beat the oil and maple syrup (or honey) together with a whisk. Add the eggs, and beat well.
Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract, and salt.
Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If desired, add any additional mix-ins like nuts, chocolate, or dried fruit, and fold them in now.
Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about 1 tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend, if desired.
Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.

Recipe Notes

These muffins taste even better after they have rested for a couple of hours. They can be kept at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They can also be kept well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).
To make it egg-free, use flax eggs.
To make it vegan, use maple syrup, flax eggs, and non-dairy milk.
To make it dairy-free, simply use your non-dairy milk of choice.
To make it oat-free, simply omit the oats. No other changes are necessary.
To make it lower in fat, you can replace the oil with applesauce if you’re following a low-fat diet. Choosing olive oil instead of coconut oil will reduce the saturated fat content. The total fat content will remain the same.

Nutrition

Calories: 178.24kcal
Fat: 7.59g
Saturated Fat: 5.71g
Trans Fat: 0.00g
Monounsaturated Fat: 0.76g
Polyunsaturated Fat: 0.52g
Carbohydrates: 25.59g
Fiber: 2.72g
Sugar: 9.55g
Protein: 3.92g
Cholesterol: 27.17mg
Sodium: 169.96mg
Calcium: 37.86mg
Potassium: 161.04mg
Iron: 1.22mg
Vitamin A: 172.68µg
Vitamin C: 0.92mg

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