The recipe for these healthy, hearty pumpkin muffins comes from my friend Colleen’s grandmother. I’ve made some minor alterations but love how tasty, convenient, and filling they are.
Healthy Pumpkin Muffins
Servings: 12 muffins
Ingredients
- 3/4 c neutral oil or melted coconut oil
- 3/4 c maple syrup
- 2 eggs room temperature
- 1/4 c milk of your choice
- 1 15-oz can pumpkin puree
- 1/4 c ground flaxseed
- 1 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/2 tsp salt
- 1 1/2 c whole wheat flour
- 1/2 c all-purpose flour
- 1/2 c old fashioned rolled oats plus more for sprinkling on top
Instructions
- Preheat oven to 350°F and position oven rack in the middle.
- Beat together the wet ingredients: oil, maple syrup, eggs, milk, and pumpkin.
- In a separate bowl, combine the dry ingredients: ground flaxseed, baking soda, spices, flours, and oats.
- Fold wet and dry ingredients together, then portion into muffin tin. Sprinkle each with additional oats, if desired.
- Bake five minutes, then reduce oven temp to 325° and bake an additional 20-25 minutes, until a tester inserted in the center comes out clean.
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