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Healthy Pumpkin Muffins Recipe

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4.3 from 2 reviews

These healthy pumpkin muffins are naturally gluten-free, sweetened with pure maple syrup, and quick to prepare. Made with oat flour and pumpkin puree, they offer a perfectly pumpkin-y flavor that's ideal for a wholesome breakfast or a festive fall treat.

Ingredients

Dry Ingredients

  • 3 cups (240g) old-fashioned oats (or 2 cups oat flour)
  • 1 tablespoon pumpkin pie spice (homemade or store-bought)
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon fine sea salt

Wet Ingredients

  • 2 eggs
  • 1 cup unsweetened almond milk (plain or vanilla)
  • 1 cup pumpkin puree
  • 1/2 cup maple syrup
  • 3 tablespoons melted coconut oil (or any mild-flavored oil)
  • 1 teaspoon vanilla extract

Optional

  • Turbinado sugar for sprinkling

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with parchment paper or cupcake liners, or lightly grease the pan with cooking spray. Set aside.
  2. Prepare Oat Flour: Place the oats in a blender or food processor and pulse until the oats resemble a fine flour. Add the pumpkin pie spice, baking soda, and fine sea salt, then pulse a few more times until the mixture is well combined.
  3. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, almond milk, pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until the mixture is smooth and uniform.
  4. Combine Mixtures: Gradually fold the dry oat mixture into the wet ingredients, stirring gently just until combined. Be careful to avoid over-mixing to keep the muffins tender.
  5. Portion Batter: Spoon the batter evenly into the prepared muffin cups. Optionally, sprinkle a little turbinado sugar on top of each muffin to add a slight crunch and sweetness.
  6. Bake: Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean. Keep an eye to avoid overbaking.
  7. Cool: Remove the muffins from the oven and place the pan on a cooling rack. Let them cool for about 5 minutes before removing from the pan.
  8. Serve or Store: Serve the muffins warm, or allow them to cool completely to room temperature. Store in an airtight container for up to 3 days or freeze for up to 3 months for longer storage.

Notes

  • For gluten-free muffins, be sure to use certified gluten-free oats or substitute all oats with 240 grams (8.4 ounces) of oat flour.
  • You can use any mild-flavored oil instead of coconut oil according to your preference.
  • Do not overmix the batter to maintain a tender muffin texture.
  • I recommend using pumpkin pie spice for authentic fall flavor, but you can make your own blend with cinnamon, nutmeg, ginger, and cloves.
  • These muffins freeze well; simply thaw before serving.

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