Description
These healthy pumpkin muffins are a delicious and nutritious treat perfect for fall or any time you crave a lightly sweet, spiced baked good. Made with whole wheat flour, pumpkin purée, and naturally sweetened with maple syrup or honey, they are both wholesome and moist. The addition of pumpkin spice and oats adds warmth and texture, making these muffins a flavorful, guilt-free snack or breakfast option.
Ingredients
Main 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)
- 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
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ¾ cups whole wheat flour
- ⅓ cup old-fashioned oats
Optional Toppings
- Additional oats for sprinkling on top
- 2 teaspoons turbinado (raw) sugar for a sweet crunch
- Additional pumpkin spice blend for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C). Prepare your 12-cup muffin tin by greasing with butter or non-stick spray if necessary, though a non-stick pan may not require greasing.
- Mix Wet Ingredients: In a large bowl, whisk together the melted coconut oil (or olive oil) and maple syrup (or honey) until combined. Add the eggs and beat well. Then, mix in the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract, and salt until evenly incorporated.
- Add Dry Ingredients: Stir in the whole wheat flour and old-fashioned oats using a large spoon. Mix just until combined; a few lumps are okay. If desired, fold in optional mix-ins such as nuts, chocolate chips, or dried fruit at this stage.
- Fill Muffin Cups: Evenly divide the batter among the 12 muffin cups. Sprinkle the tops with additional oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend for extra texture and flavor.
- Bake Muffins: Bake for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Place the muffin tin on a cooling rack. Allow muffins to cool before removing; you may need to run a butter knife around the edges to loosen them. For the best flavor and texture, allow muffins to rest for a couple of hours before eating.
- Storage: Store muffins at room temperature for up to 2 days or refrigerate for up to 4 days. Freeze in a freezer-safe bag for up to 3 months and defrost individual muffins as needed.
Notes
- Use room temperature eggs to ensure better mixing and a smoother batter.
- The pumpkin spice blend can be homemade with cinnamon, ginger, nutmeg, and allspice or cloves, or store-bought.
- Feel free to add nuts, chocolate chips, or dried fruit to customize your muffins.
- Whole wheat flour adds fiber and nutrients, making these muffins healthier than traditional recipes.
- Muffins are delicate when warm, so handle them gently until fully cooled.
- Substitute milk with any dairy or plant-based milk of your choice.
- For a vegan version, replace eggs with egg substitutes like flax eggs, but baking results may vary.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American