These healthy Pumpkin Spice muffins are perfect for breakfast or for a mid afternoon snack with a nice cup of coffee! They are super easy to make, and have just the right amount of pumpkin spice.
Packed with healthy ingredients these Pumpkin Spice muffins are naturally sweetened with honey or maple syrup, made with whole grains, and are also dairy free.
- Oats: One of my favourite whole grains. They are inexpensive, easy to find, and easy to use. I like that the oats add a little bit of texture to the muffins (and make a pretty garnish for the tops).
- Real Maple Syrup: one of my favourite natural sweeteners because when it is baked along with everything else, it doesn’t leave much flavour behind. It’s sweet but not overpowering. You can also use honey for this recipe.
- These aren’t as sweet as most cake-like muffins. If you are feeling like you want something a little sweeter, you can always add a cup of good quality chocolate chips. The chocolate is magic and makes these feel much more like a treat. It’s up to you; they are delicious both ways.
- Coconut Oil: Good healthy fats in place of butter.
- Whole Wheat Flour: when it comes to using 100% whole wheat flour, I recommend buying whole wheat pastry flour. This flour is very finely ground from soft white wheat berries, unlike traditional whole wheat flour, which is ground from hard red wheat berries. The whole wheat pastry flour yields better results in baking than traditional whole wheat flour, though either can be used. Whole wheat flour has all kinds of fibre and nutrients that help to keep you full.
I drizzled a delicious maple icing on the top for an added sweet touch but you can also skip the drizzle and choose one of the below add in options if you prefer!
OPTIONAL ADD-INS:
- Chocolate chips: Because…chocolate.
- Nuts or seeds: Such as pepitas, pecans, sunflower seeds, walnuts, etc. You can either sprinkle them on top of the muffins, or fold them into the batter.
- Dried fruit: Dried cranberries, raisins, apricots…whatever you love.
- A maple glaze: Whisk together powdered sugar and maple syrup until they form a glaze-like consistency, and drizzle over your muffins for extra sweetness.
Tips for making healthy pumpkin muffins
- Follow the recipe. The best way to ensure the success of these easy, healthy pumpkin muffins is to follow the recipe and use the exact ingredients as written.
- Make sure your eggs are at room temperature. If your eggs are too cold you risk the coconut oil coagulating. To bring your eggs to room temp, simply place them in a bowl of warm water for 3-5 minutes before you use them. Also make sure your coconut oil has cooled after melting it.
- Do not overmix the batter. If you overmix batter you’ll end up with muffins that are more dense and gummy instead of fluffy and soft.
- Use fresh baking soda. If your baking soda is older than 3 months, I suggest grabbing a new one for best baking results.
I hope you enjoy them as much as my family does!!
Healthy Pumpkin Spice Muffins
These healthy Pumpkin Spice Muffins are dairy free, made with whole wheat flour, and are naturally sweetened!
Ingredients
- 1/3 cup melted coconut oil
- 1/2 cup honey or maple syrup
- 2 eggs room temp
- 1 cup pure pumpkin puree
- 1/4 cup nut milk (I used almond) or reg milk if preferred
- 2 tsp pumpkin spice seasoning
- 1 tsp vanilla
- 1 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups whole wheat flour or white all purpose flour if desired
- 1/3 cups oats plus a little extra for sprinkling on top
- 1 tbsp shelled pumpkin seeds *optional for sprinkling on top
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease muffin tin with a non-stick cooking spray or use paper muffin liners. I prefer to use muffin liners with these!
- In a large bowl, whisk the oil and honey together until well combined. Add the eggs, and mix well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined. It is important not to over mix. A few lumps are ok!
- Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with oats, pumpkin seeds and a dash of pumpkin spice blend if you’d like. 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. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
- Place the muffin tin on a cooling rack to cool. These muffins are delicate until they have cooled down. If you didn't use liners, you might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. It is best to wait until they are cooled to remove them.
- These muffins taste even better after they have rested for a couple of hours! They’ll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They also freeze well and can be kept in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).
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