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Healthy Pumpkin Oat Muffins

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Easy, one bowl, healthier pumpkin muffins made with whole wheat grains and naturally sweetened. These pumpkin muffins are light, fluffy, and delicious, perfect for a healthy snack or breakfast.

Ingredients

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  • ⅓ cup melted coconut oil or extra-virgin olive oil
  • ½ cup maple syrup or honey
  • 2 eggs, at room temperature
  • 1 cup pumpkin purée
  • ¼ cup milk of choice (e.g., almond milk)
  • 2 teaspoons pumpkin spice blend (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 ¾ cups whole wheat flour
  • ⅓ 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 350°F (175°C) and line a muffin tin with paper liners or grease it.
  2. In a large bowl, whisk together melted coconut oil and maple syrup until combined.
  3. Add eggs one at a time, beating well after each addition.
  4. Mix in pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract, and salt until smooth.
  5. Add whole wheat flour and oats, stirring just until combined; do not overmix.
  6. Spoon batter evenly into muffin cups, filling about 3/4 full.
  7. Sprinkle additional oats and optional turbinado sugar on top of each muffin.
  8. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days or frozen for longer storage. Using whole wheat flour and oats adds fiber and nutrients, making them a healthy choice.

Nutrition

Find it online: https://www.rapidrecipes.blog/healthy-pumpkin-oat-muffins/