Description
These healthy pumpkin muffins are light, fluffy, and naturally sweetened with maple syrup or honey. Made with whole wheat flour and oats, they offer a wholesome twist on your classic fall treat. Easy to prepare in one bowl, they make a delicious breakfast or snack perfect for the season.
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, plus more for sprinkling on top
- Optional: 2 teaspoons turbinado (raw) sugar for sweet crunch and extra oats or pumpkin spice for topping
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 325°F (165°C). Grease all 12 cups of your muffin tin with butter or non-stick spray if necessary, although 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). Add the eggs and beat well to combine. Then mix in the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract, and salt until smooth.
- Add dry ingredients: Stir in the whole wheat flour and old-fashioned oats using a large spoon. Mix just until combined, leaving a few lumps to keep the muffins tender. If desired, fold in any additional mix-ins like nuts, chocolate chips, or dried fruit at this stage.
- Fill muffin cups: Divide the batter evenly among the 12 muffin cups. Sprinkle a tablespoon of oats on top of each, followed by a light dusting of raw sugar and/or extra pumpkin spice blend for added flavor and texture.
- Bake the muffins: Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Be careful not to overbake to maintain moistness.
- Cool and serve: Transfer the muffin tin to a cooling rack and allow muffins to cool before removing. Running a butter knife around the edges can help loosen them from the pan. These muffins are delicate when warm but firm up as they cool.
- Storage tips: Enjoy these muffins fresh or after resting for a couple of hours for best flavor. Store at room temperature for up to 2 days, refrigerate for up to 4 days, or freeze in a freezer-safe bag for up to 3 months. Defrost individual muffins as needed.
Notes
- You can substitute coconut oil with extra-virgin olive oil depending on your preference.
- If you don’t have pumpkin spice blend, use a mix of cinnamon, ginger, nutmeg, and allspice or cloves as suggested.
- Optional mix-ins like nuts, chocolate chips, or dried fruits can be folded into the batter for extra texture and flavor.
- Sprinkling raw sugar on top before baking adds a pleasant crunchy sweetness.
- Use whole wheat flour for a healthier, fiber-rich muffin but all-purpose flour could be used if preferred, though it changes nutrition.
- Let muffins cool completely for the best texture and easier removal from the pan.
- These muffins freeze well – thaw at room temperature or warm in a toaster oven before serving.