Healthy Pumpkin Muffins
I have so much pumpkin puree from my roasted pumpkin. I will be submitting the recipes I am using it. This muffin is delicious and filling.
Yield: 10 muffins
Source: Cookie and Kate
- 1/3 cup melted coconut oil or extra-virgin olive oil
- 1/2 cup maple syrup or honey (I substituted 1/4 cup Stevia)
- 2 eggs at room temperature
- 1 cup pumpkin puree
- 1/4 cup milk
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1 3/4 cup whole wheat flour or whole wheat pastry flour
- 1/3 cup old-fashioned oats, plus more to put on top of muffins
- Preheat oven to 325 degrees F.
- Line muffin pans with liners or grease them well. Note: Since this makes 10 muffins, fill the empty portions with water.
- In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add eggs, one at a time, and beat well. Mix in the pumpkin purée and milk. Then add the baking soda, vanilla extract, salt, cinnamon, ginger and nutmeg.
- Add the flour and oats to the bowl and mix moistened.
- Divide the batter evenly between the ten muffin cups.
- Sprinkle the tops of the muffins with a small amount of oats.
- Finally, sprinkle the muffins with cinnamon.
- Bake muffins for 23 to 26 minutes, or until a toothpick inserted into a muffin comes out clean.
- Let them cool, then remove. The recipe says they can stick to the pan until they are cooled off, so that's why I chose to use the muffin liners.
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!