Sabtu, 25 Mei 2019

The Most Healthy Pumpkin Muffins Ever

These healthy pumpkin muffins are my new faves! They’re naturally gluten-free, sweetened with maple syrup, quick and easy to make, and perfecty pumpkin-y.


Meet your new favorite pumpkin muffins. ♡

Oh my goodness, we’ve been completely obsessed with these little guys these past few weeks. They are perfectly pumpkin-y, made with my favorite warming spices, and lightly sweetened with maple syrup (plus a pinch of turbinado sugar on top, if you’d like a little extra sweetness and sparkle). They’re also quick and easy to make with ingredients that I’m betting you probably already have on hand. And thanks to an oatmeal base, they’re also gluten-free and on the healthier end of the muffin spectrum in general.

Basically, a pumpkin muffin recipe that tastes great and you can feel great about enjoying too. That’s my kind of a muffin win-win.

Ingredients:


  • 3 cups old-fashioned oats*
  • 1 tablespoon pumpkin pie spice, homemade or store-bought
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon fine sea salt
  • 2 eggs
  • 1 cup unsweetened almond milk, plain or vanilla
  • 1 cup pumpkin puree
  • 1/2 cup maple syrup
  • 3 tablespoons melted coconut oil (or any mild-flavored oil)
  • 1 teaspoon vanilla extract
  • optional: turbinado sugar for sprinkling


Instructions:


  1. Preheat oven to 375°F. Line a 12-cup muffin pan with parchment or cupcake liners, or lightly grease with cooking spray. Set aside.
  2. Puree oats in a blender or food processor until they reach a flour-like consistency. Add in the pumpkin pie spice, baking soda and sea salt, and pulse until the mixture is evenly combined. Set aside.
  3. In a separate large mixing bowl, whisk together the eggs, milk, pumpkin puree, maple syrup, coconut oil and vanilla extract until evenly combined. Fold the dry ingredients in with the wet ingredient mixture, and stir until the mixture is just combined. (Try to avoid over-mixing.)
  4. Portion the ingredients into prepared baking cups. Then sprinkle a pinch of turbinado sugar on top of each muffin, if you would like.
  5. Bake for 15-18 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Remove from the oven and place the pan on a cooling rack for 5 minutes.
  6. Serve warm. Or let the muffins cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months.


NOTES:

  • *Or feel free to substitute in 240 grams (8.4 ounces) oat flour. And as always, be sure to use certified gluten-free ingredients if making this recipe gluten-free.