Healthy Pumpkin Muffins

Judy
Gold Post Medal for All Time! 677 Posts

Yield: 10 muffins

Source: Cookie and Kate

Link: http://cookieandkate.com/2014/healthy-maple-pumpkin-muffins/

Ingredients:

• 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

Steps:

1. Preheat oven to 325 degrees F.
2. Line muffin pans with liners or grease them well. Note: Since this makes 10 muffins, fill the empty portions with water.
3. 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.

 
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4. Add the flour and oats to the bowl and mix moistened.

 
5. Divide the batter evenly between the ten muffin cups.

 
6. Sprinkle the tops of the muffins with a small amount of oats.

 
7. Finally, sprinkle the muffins with cinnamon.

 
8. Bake muffins for 23 to 26 minutes, or until a toothpick inserted into a muffin comes out clean.
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9. 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.

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