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Healthy Pumpkin Muffins


  • Author: Melissa Griffiths-Bless this Mess
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 12 1x

Description

Vegan pumpkin muffins made with oats, real maple syrup and whole wheat flour are perfect for breakfast, snacks, or a dinner side!


Scale

Ingredients

  • 1/3 cup melted coconut oil
  • 1/2 cup real maple syrup
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/4 cup milk of choice (I used almond milk)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 3/4 cups whole wheat pastry flour or regular whole wheat flour
  • 1/3 cup old-fashioned oats, plus more for sprinkling on top

Instructions

  1. Preheat oven to 325 degrees. Grease a 12-cup muffin tin well and set aside.
  2. In a medium bowl, add the melted coconut oil, pure maple syrup, egg, pumpkin puree, milk and vanilla. Whisk to combine well. In a large bowl, add the soda, salt, cinnamon, flour, and oats. Stir to combine. Add the wet ingredients to the dry ingredients and stir until just combined. Don’t over mix here.
  3. Divide the batter among the 12 muffin cups. Sprinkle with additional oats. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the muffins spring back when lightly touched. Let the muffins cool for 5 minutes in the pan and then remove and allow them to cool on a wire rack. Enjoy warm or at room temperature.

Notes

If you want these to taste more like dessert, try adding in 1 cup of good chocolate chips. Pumpkin and chocolate are always a good idea in my book.

  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Calories: 177
  • Sugar: 8.8g
  • Sodium: 220.5mg
  • Fat: 7.4g
  • Carbohydrates: 24.9g
  • Protein: 3.9g
  • Cholesterol: 31mg

Keywords: Breakfast, Side, Vegan, Healthy, Pumpkin