Healthy Pumpkin Muffins
Easy, one bowl, healthy pumpkin muffins made with almond flour, oats, coconut oil, and spices! These pumpkin muffins are as light, moist, fluffy, and delicious as their coffee shop counterparts.
Equipment
Ingredients
- ⅓ c Melted Coconut Oil
- ¼ c Natural Maple Syrup
- ¼ c Honey
- 1 ¾ c Almond Flour
- 2 Eggs
- 1 can Pumpkin Purée
- ¼ c Milk of your choice
- 1 tsp Baking Soda
- 1 tsp Vanilla Extract
- 1 ½ tsp Pumpkin Spice Blend
- ⅓ c Old-fashioned oats
- salt, if you wish
Instructions
- Preheat oven to 325 degrees Fahrenheit. If necessary, grease all 12 cups of your muffin tin with non-stick cooking spray.
- In a large bowl, beat the coconut 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 fold them in now.
- Divide the batter evenly between the muffin cups. 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.
Tried this recipe?Let us know how it was!