Healthy Pumpkins Muffins
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5 from 2 votes

Healthy Pumpkin Muffins

Easy, one bowl, healthy pumpkin muffins made with almond flour, oats, coconut oil, and spices! These pumpkin muffins are as light, moist, fluffy and delicious as their coffee shop counterparts.
Prep Time20 mins
Cook Time25 mins
Course: Breakfast
Cuisine: American
Keyword: healthy, healthy pumpkin, healthy pumpkin muffins, Muffins, Pumpkin, pumpkin muffins
Author: The Irish Twin's Momma

Ingredients

  • 1/3 c Melted Coconut Oil
  • 1/4 c Natural Maple Syrup
  • 1/4 c Honey
  • 1 3/4 c Almond Flour Can substitute for whole wheat flour.
  • 2 Eggs At Room Temperature.
  • 1 c Pumpkin Purée
  • 1/4 c Milk of your choice I often use Almond milk
  • 1 tsp Baking Soda
  • 1 tsp Vanilla Extract
  • 1 1/2 tsp Pumpkin Spice Blend Alternative: ½ tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, and ¼ tsp ground allspice or cloves.
  • 1/3 c Old-fashioned oats Plus more for sprinkling on top if you wish
  • 1 pinch salt, if you wish

Instructions

  • Preheat oven to 325 degrees Fahrenheit. If necessary, grease all 12 cups of your muffin tin with non-stick cooking spray.
  • In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg, and allspice.
  • Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins fold them in now.
  • Divide the batter evenly between the muffin cups. It’s ok to fill the cups a little higher than you normally would.
  • Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon.
  • Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
  • Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down.

Notes

These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months.