Healthy Pumpkin Muffins
These healthy pumpkin muffins are lightened up with less oil and naturally sweetened with maple syrup but still moist and fluffy. The perfect grab-and-go snack to have on hand this fall.
Servings: 12
Equipment
- Muffin pan
- Mixing bowls
- Measuring cups
Ingredients
- 2 large eggs room temperature
- 1 cup canned unsweetened pumpkin puree
- 1/2 cup maple syrup
- 1/4 cup olive or avocado oil
- 1/2 cup milk or non-dairy milk of choice
- 1 3/4 cup flour of your choice- wheat, oat or barley
- 2 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line muffin tin with paper liners or grease well with oil.
- Add eggs, pumpkin, maple syrup, oil, and milk to a large mixing bowl and stir well with a whisk.
- Add the flour, baking soda, baking powder, pumpkin pie spice, and salt to the bowl and stir just until mixed.
- Divide dough evenly between 12 muffin cups. Bake for 18 minutes or until toothpick inserted into the muffin comes out clean. (if using oat flour, don't overcook- they will get too dry.)
- Allow to cool 5-10 minutes before removing from the muffin tin and placing on a rack to cool completely.
Nutrition
Serving: 1muffin | Calories: 165kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Fiber: 1g | Sugar: 9g