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!
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
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Preheat the oven to 325 degrees F. If necessary, grease all 12 cups of the muffin tin with butter or non-stick cooking spray.
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In a large bowl, beat the oil and maple syrup (or honey) together with a whisk. Add the eggs, and beat well.
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Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract, and salt.
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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.
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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.
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Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
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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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