Pumpkin Spice Muffins
Now that fall is in full swing I have been spending more time in my kitchen. The cooler weather makes me want to put on my comfy clothes and make healthy baked goods and soups.
These muffins are one of my favs in the fall and I love how they can be made with just one bowl!!! I’m all about quick, easy, and minimal clean up and these muffins are just that.
These are perfect for making for school lunches or for a quick grab and go snack. They are packed full of healthy nutritious ingredients. Made with whole grain flour, oats, and honey these muffins are dairy free and naturally sweetened. Pumpkin is also packed full of fibre, vitamin A (which is anti aging by the way) , and antioxidants. Bonus!
- ⅓ cup melted coconut oil or extra-virgin olive oil*
- 1/4 cup maple syrup or honey
- 1/4 unsweetened apple sauce
- 2 eggs, at room temperature
- 1 cup pumpkin purée
- 1/4 cup milk of choice (I used unsweetened almond milk)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon, plus more for sprinkling on top
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice or cloves
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
- 1/3 cup old-fashioned oats, plus more for sprinkling on top
- Preheat oven to 325 degrees Fahrenheit. If necessary, Grease cups of your muffin tin with butter or 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**, like nuts, chocolate or dried fruit, fold them in now.
- Divide the batter evenly between the muffin cups. For these muffins, 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 (you have been warned!). You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. I like to use muffin liners as I find it a bit easier to handle that way.
- 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 (just defrost individual muffins as needed).