Easy, one bowl, healthier pumpkin muffins made with whole wheat grains and naturally sweetened! These pumpkin muffins are as light, fluffy and delicious. Recipe yields 12 muffins.
Ingredients:
1/3 cup melted coconut oil or extra-virgin olive oil
1/2 cup maple syrup or honey
2 eggs, at room temperature
I cup canned pumpkin puree
1/4 cup milk of choice (I used almond milk)
2 teaspoons pumpkin spice blend (or 1 teaspoon ground cinnamon, 1/2 teaspoon ground
ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice or cloves)
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
1 3/4 cups whole wheat flour (all purpose flour works as well)
1/3 cup old-fashioned oats, plus more for sprinkling on top
Optional: 2 teaspoons turbinado (raw) sugar for a sweet crunch
Instructions:
1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my_pan is non-stick and didn’t require any grease).
2. In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin puree, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
3. Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.