This muffin recipe is special diet-friendly. I used 2/3 Cup of chocolate chips and it was plenty. If using liners, then line 36 mini muffin cups with paper liners, and coat the liners with cooking spray. Believe it or not, this healthy pumpkin muffin recipe yields light and fluffy muffins. They’re healthier than most, since they’re made with whole wheat flour and oats, sweetened with real maple syrup or honey, and call for coconut oil or olive oil instead of butter. This ingredient shopping module is created and maintained by a third party, and imported onto this page. Thank you! I’m excited you think so, Monique! We also used oat flour and gluten free all purpose flour. Whisk pumpkin, brown sugar, white sugar, vegetable oil, and egg together in a separate bowl; beat … All-purpose flour and gluten-free all-purpose flour blends work as well. In a large bowl, stir together the coconut flour, almond flour, sweetener, baking powder, pumpkin pie … The maple syrup (or honey) offers a touch of extra flavor, which I love. Keep up the great work! Make it dairy free: Simply use your non-dairy milk of choice. Preheat oven to 325° and line muffin tin with liners. Make it vegan: Use maple syrup, flax eggs and non-dairy milk. These muffins taste even better after they have rested for a couple of hours! They freeze very well; just microwave a frozen muffin for 20 to 30 seconds and it's ready. This is my new all time favorite healthy muffin recipe. . Make it gluten free: Bob’s Red Mill gluten-free all-purpose blend works well instead of the whole wheat flour. I snapped some new photos of my favorite pumpkin muffin recipe as I satisfied my pumpkin craving. You also can follow this recipe, but swap in a 1:1 baking blend for the wheat flour. Just defrost individual muffins in the microwave for 30 to 60 seconds, or until gently warmed through. No other changes necessary. I’ve actually been making these muffins for a couple of weeks now as they are the base recipe for the healthy banana muffins on this site. Coconut oil. If you measure incorrectly, you could end up with up to 50 percent extra flour, which will make your muffins dense, dry and flavorless. We caught our first cool fall breeze this week. Preheat oven to 375°F/190°C. These pumpkin muffins wouldn’t be complete without plenty of warming spices, including cinnamon, ginger and nutmeg. We may earn commission from the links on this page. Place the muffin tin on a cooling rack to cool. Add the eggs, and beat well. There seemed to be an after taste for me. {"cookieName":"wBounce","isAggressive":false,"isSitewide":true,"hesitation":"30","openAnimation":false,"exitAnimation":false,"timer":"","sensitivity":"","cookieExpire":"30","cookieDomain":"","autoFire":"","isAnalyticsEnabled":true}. Whole wheat pastry flour yields extra light and fluffy muffins that are delicate until cooled. I made some changes – by accident, I forgot to add the milk and also by accident I used 1/2 cup canola oil :) . Oh, I'm not talking about muffins mearly flavored with pumpkin spice. Let muffins cool in pan, then serve. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed). I used the mix of spices you recommended and thought it was delicious…no aftertaste for me. Level off the top of the cup with a knife. Do you know what that means? In a medium bowl, stir together the … My go-to pumpkin muffins recipe. This content is imported from {embed-name}. Oh my GOSH — this the best pumpkin muffin recipe EVER! ), Hi Kate, I was looking for a recipe for pumpkin muffins and came across yours that looks great and will try. If you’d like to add any additional mix-ins***, like nuts, chocolate or dried fruit, fold them in now. Made these to take on a trip, and they turned out great. This recipe for pumpkin breakfast muffins is based on our beloved recipe for banana oatmeal muffins, first published in 2015. Baking pumpkin muffins with almond flour is an excellent option to make healthy pumpkin muffins gluten free. You don’t want to overdo it. Step 2 Lightly coat a 12-cup muffin tin with cooking spray. I’m not sure that I’ll make them again however. Spoon the batter into … Why? Always free • Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator. The perfect healthy Fall breakfast recipe for using up pumpkin puree. This flourless recipe is definitely meant to a healthy and more filling spin on pumpkin muffins versus … Stir in raisins; make a well in center of mixture. Nut butter adds some extra protein, which means that I’m not hungry before lunchtime. Why? Feel free to add chopped pecans or … I may try them with pumpkin pie spice instead of the variety of spices. These Healthy Pumpkin Oat Muffins are packed with real pumpkin, applesauce, and whole grain oats, making them one of the best healthy muffin recipes for fall! It’s truly life changing! Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! Made them? Craving a sweet topping? Let stand for a few minutes to plump. Thank you for your comment and review. Both are leaveners that help your baked goods rise (baking powder contains some baking soda, but that’s a long story). You’re going to love these recipes: Please let me know how these pumpkin muffins turn out for you in the comments. Most “pumpkin spice” flavor comes from the spice, not the pumpkin! In a large bowl, whisk pumpkin, coconut oil, eggs, maple syrup, and vanilla until well combined. I wanted to try them plain first. I love hearing from you, and hope these pumpkin muffins become your new favorite. Mix into the flour mixture the baking soda, baking powder, salt, ground allspice, ground cloves, and … … Divide the batter evenly between the muffin cups. ▸ Categories baked goods, breakfast, dairy free, fall, fast breakfasts, favorites, Halloween, naturally sweetened, nut free, recipes, soy free, tomato free, winter ▸ Ingredients coconut oil, maple syrup, muffins, oats, pumpkin, Vegetable enthusiast. Repeat as necessary. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you’d like. So healthy and delicious and they freeze beautifully! Preheat oven to 375° F. Line a muffin pan with paper liners or grease with nonstick spray. **Change it up: You could really go crazy with add-ins here. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Lena Abraham is the Food Editor at Delish, where she develops and styles recipes for video and photo, and also stays on top of current food trends. Preheat oven to 375 degrees F. Stir oats, milk, pumpkin, brown sugar, vanilla, baking powder, pumpkin pie spice, salt and eggs together in a large bowl until fully incorporated. I appreciate you taking the time to review. Preheat oven to 350F and line a muffin tin with liners and nonstick spray. **Flour alternatives: White whole wheat flour works great, if you can find it. Hello! So how about healthy pumpkin muffins for breakfast? If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (. Add to muffin pan: Evenly distribute the muffin batter between the prepared muffin cups (I find it … See recipe notes for details. Thank you for sharing, Noami! delicious and healthy! Thank God for these muffins! Serving suggestions: These muffins are great on their own, with a pat of butter, or spread with almond butter. Honest! Thanks for sharing. Make it lower in fat: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet. I also used 2 tsp of baking powder instead of the baking soda. For ideal results, always follow the recipe and measure carefully. Grease a muffin pan or line with muffin liners. I do not understand your “one bowl” description, though. My dog, Cookie, catches the crumbs. THANK YOU! In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt. Or, if your spice drawer is empty, simply use 1 1/2 teaspoons ground cinnamon and call it good. These pumpkin muffins are as light, fluffy and delicious as their coffee shop counterparts. Grease a 12-cup muffin tin well and set aside. I’m thinking your recipes must be good, you have a wonderful locks of hair. Accessibility Policy ⋄ Comment Policy ⋄ Nutrition Disclaimer ⋄ Photo/Recipe Policy ⋄ Privacy Policy, Subscribe to our newsletter! Add nuts, chocolate chips or chopped fruit cranberries or crystallized ginger. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you’d like. Set aside. No one will know the difference. I love these. More about Cookie and Kate », Follow us! If you want a more traditional pumpkin muffin, I’d try this Fluffy Pumpkin Muffins recipe. These are excellent muffins, as are all of the recipes of yours I have tried! Bake until muffins are golden brown and a toothpick comes out clean, about 30 minutes. … (See Notes below if you’d prefer to make 12 standard-sized muffins!) Absolutely delicious! Choosing olive oil instead of coconut oil will reduce the saturated fat content; total fat content will remain the same. Such a great way to start a crisp fall morning! *I originally posted this recipe in October 2015 and I’m re-sharing it today with some updated photos and a brand new tutorial VIDEO to help my readers make this recipe … Those muffins are packed with whole grains, don’t have much sugar, no added butter or oil, but still tons of satisfying flavor. Only one bowl required! These muffins are delicate until they cool down. Made with kitchen staples, this recipe takes a big batch of muffins from the pantry to the table in 25 mins. It’s pumpkin muffin time. Add pumpkin, honey, eggs, butter, and yogurt, and mix until combined. Gently stir your flour to loosen any clumps. *Oil options: I love coconut oil here. My Vegan Pumpkin Muffins are a perfect fit for what you’re craving! (It's all free.). Let’s make some! In a large bowl, whisk together flours, baking powder, baking soda, salt, and pumpkin pie spice. I have made that countless times, and made converts among my friends as well. These dairy-free mini muffins make for a fun and healthy breakfast or snack. They are Ana ing! Fold in 3/4 cup pecans. Chocolate Chips. I make these every Sunday. It came out so light and beautiful. Affiliate details ». Sprinkle the … They’re naturally sweetened, low calorie, low fat, and kid-friendly. Craving more wholesome muffins and pumpkin treats? In a large bowl, add the … © Cookie and Kate 2010 - 2020. Coat 36 mini muffin cups with nonstick cooking spray. Lightly spoon flour into dry measuring cups; level with a knife. I love these muffins with a spread of almond butter, peanut butter or pecan butter on top. We love them fresh from the oven, or days later toasted in a skillet with butter. I … P.s. This muffin batter is super simple to stir together by hand, and that’s how I recommend making these muffins. It should not be considered a substitute for a professional nutritionist’s advice. A kid-friendly recipe. Spoon your flour into the measuring cup with a big spoon or a flour scoop. In a medium bowl, add the melted coconut oil, pure maple syrup, egg, pumpkin puree, milk and vanilla. I also upped the amount of spice from 1 ½ teaspoons to 2 teaspoons. Combine flour, pumpkin pie spice, baking soda, ginger, and salt in a medium bowl, stirring well with a whisk. I make your Maple Blueberry Muffins every week and now I have a new option to add into my rotation. In a large bowl, beat the oil and maple syrup or honey together with a whisk. Our New Cookie Tins Are The Sweetest Gift, Holiday Cocktails To Put Some Cheer In Your Season, These Pizza Places Are Open On Christmas 2020, Disney Shared The Molasses Crackle Cookies Recipe. I never knew I could enjoy cooking and eating healthy food so much. Start Fall Off Right With Healthy Pumpkin Bread, 22 Healthy Muffins Better Than A Granola Bar. I know it can be tempting to use a stand mixer or hand mixer when it’s within reach. After stirring in the flour and oats, gently fold in up to ¾ cup chocolate chips, chopped nuts like pecans or walnuts, and/or some chopped dried cranberries or crystallized ginger. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt. My family loves to cozy up for fall with allll the spiced pumpkin treats – and these healthy pumpkin muffins make me feel a little better when there’s been an endless stream of Chocolate Chip Pumpkin Cookies, Pecan Streusel Pumpkin Bread and Pumpkin … Please don’t! Let us know how it went in the comment section below! Easily gluten free or vegan. We might have dubbed these guys healthy, but they sure don't taste like it! 3) Healthy Pumpkin Muffins. If you made the recipe, please choose a star rating, too. It’s October everyone! In a medium bowl, whisk … Check out this recipe Almond Flour Pumpkin Muffins. Healthy pumpkin muffins made with whole grain and healthy pumpkin. In a large bowl, stir together the wholemeal flour, brown sugar, mixed spice, baking powder, bicarb soda and salt. Vegetable oil has a neutral flavor but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible. In a large bowl, whisk together flours, baking powder, baking soda, salt, and pumpkin pie spice. This easy recipe for homemade Healthy Pumpkin Muffins is quick, simple, and the best. It’s a tradition. For the full Fall experience, serve alongside our best-ever Pumpkin Spice Latte. You may be able to find more information about this and similar content at piano.io, 23 Gluten Free Snacks That'll Satisfy Any Craving, 21 Super-Charged Healthy Smoothie Recipes, 44 Healthy Snacks To Get You Through The Day, 45 Delish Salmon Recipes That Are Also Healthy, 21 Keto-Friendly Lunches for the Low-Carb Lovers, 49 Vegetarian Dinners That'll Help You Ditch Meat, 25 Keto Chicken Recipes To Add To Your Rotation, 12 Keto Fat Bombs That Are The Actual Bomb. Made these tonite, with substitution of butter and Monkfruit, turned out great. I used unrefined coconut oil and can hardly taste it in the final product. Recipe adapted from my honey-sweetened pumpkin bread. They came out very moist and fluffy. How To Make Pumpkin Muffins: To make this pumpkin muffins recipe, simply: Make your oat “flour”: Add your oats to a blender or food processor and pulse until they reach a flour-like consistency. These muffins feature a few of your favorite warming spices so they taste like your favorite pumpkin latte. I’ll be making them every Fall. See our, Please let me know how it turned out for you! You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. Instead of using butter, I use melted coconut oil. See the recipe notes for details. Email me when Kate or another C+K reader replies directly to my comment. (You will not be subscribed to our email newsletter. I did add some golden raisins for a little more sweetness. They freeze well for later, too. I also think that add-ins would improve them. These pumpkin muffins have been a mega hit with readers. The taste is brilliant and the texture is so close to those not-so-healthy muffins. Whipping your batter will make the flour’s gluten protein too strong, yielding tough muffins. Olive oil might lend an herbal note to the muffins, if you’re into that (I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Add the pumpkin puree, applesauce, vanilla, and non-dairy milk, mix well (shown above). My whole family loved them and asked for the recipe also. Leave a comment below and share a picture on. Absolutely loved this recipe. The pumpkin is a healthy addition to the muffins and keeps the muffins super moist without adding any fat or sugar. I had only one clean bowl left in the cupboard! Pure maple syrup. Substitute 2 teaspoons store-bought pumpkin spice blend for the individual spices (cinnamon, ginger, nutmeg and allspice). These pumpkin muffins are good. This is my lower fat version of a pumpkin bread recipe using extra pumpkin and no oil. All rights reserved. Once baked, these pumpkin muffins are light, fluffy, and full of pumpkin-spice flavor. My 18 yr old son also made a batch with honey and olive oil since he is dairy free. They would also be fantastic with homemade pecan butter or coconut butter. Ha, I’m happy to hear you are so excited about these Amy. Dog lover. They’re also naturally sweetened with maple syrup or honey, rather than loaded with refined sugar. My daughter has a limited diet, but she will eat these as pumpkin, apple sauce, and banana any day of the week. It all comes together in one bowl and ready in less than 30 minutes. Your comments make my day. Update September 24, 2019: I removed white whole wheat flour as an option simply because I can’t find it in stores any more. Here's a simple and easy recipe for moist healthy pumpkin muffins in mini form that kids absolutely love! You may be able to find the same content in another format, or you may be able to find more information, at their web site. Make it egg free: Readers report that these muffins turn out well with flax eggs! You may be able to find more information about this and similar content on their web site. 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Olive oil instead of the baking soda, vanilla, and hope these pumpkin treats have magical. To add into my rotation topped these muffins with a big mess in my Kansas City kitchen now.: Change it up: you could really go healthy pumpkin muffins recipe with add-ins here, you any. Breakfast recipe for using up pumpkin puree, applesauce, vanilla extract and salt ’! Butter knife along the outer edge of the whole wheat pastry flour yields light... This pumpkin muffin recipe yields light and fluffy muffins Please let me know how it out...