It’s pumpkin season! Okay, technically we are 2 days before Fall begins, but who’s counting?!
Actually, I am counting, because I’m always a stickler for waiting to turn on our heat until it’s Fall. And sometimes I try to hold out until October 1!
I haven’t had the heat on yet, although I have had to use a space heater a few times, because the weather has turned rainy and cool very quickly, and mornings are chilllllly in this house.
But I’m definitely okay with eating all things pumpkin before Fall officially starts – starting with Healthy Pumpkin Muffins. You with me…?!
I’ve made this recipe for Pumpkin Muffins healthier with the use of 100% whole wheat flour, oats, and maple syrup to sweeten. There’s also a full 1 cup of pumpkin puree for maximum pumpkin flavour. And I’ve loaded them with all the yummy pumpkin-pie-esque spices: cinnamon, ginger, nutmeg, and cloves.
Mmmmmmm… the best part about Fall might be all the yummy smells…
Healthy Pumpkin Muffins are quick to put together – in fact, I’ve listed that it should only take you 10 minutes of prep time! All of the wet ingredients are whisked together, then all of the dry ingredients are stirred together, and then both are combined and plopped into your muffin tray. Easy peasy.
You could stop there – I’ve made these muffins a number of times without the optional pecan streusel topping – however, if you’re looking for a little crunch and a little extra sweet, then I highly recommend adding the topping! The pecan streusel is mostly made up of oats, whole wheat flour, and pecans – and again sweetened with a dot of maple syrup.
Healthy Pumpkin Muffins are great for a quick breakfast, lunchbox snack (minus the pecan topping, if your school is nut-free), or for stashing in your freezer – that’s where mine are! Always gotta be prepared for a snack attack 😉
If you’re looking for a more indulgent pumpkin recipe – try Pumpkin Spice Loaf. It’s a winner every time.
Happy (almost) Fall!
Healthy Pumpkin Muffins are made with 100% whole wheat flour, whole grain oats, and maple syrup to sweeten. There's also a full cup of pumpkin puree for maximum pumpkin flavour.
- 1/4 cup coconut oil, melted
- 1/3 cup maple syrup
- 2 eggs
- 1 cup pumpkin puree
- 1/2 cup plain Greek yogurt
- 2 tbsp milk
- 1 1/4 cups whole wheat flour
- 1/2 cup rolled oats
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/2 cup rolled oats
- 1/2 cup whole wheat flour
- 3/4 cup pecans, chopped
- 1/2 tsp cinnamon
- 1/4 cup coconut oil, melted
- 1/8 cup maple syrup
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Preheat oven to 350 F and grease a 12-cup muffin tray.
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In a large bowl, whisk together all of the wet ingredients: melted coconut oil, maple syrup, eggs, pumpkin puree, Greek yogurt, and milk.
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In a separate large bowl, stir together the dry ingredients: whole wheat flour, rolled oats, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and ground cloves.
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Pour the wet ingredients into the dry ingredients and stir together until batter is just moistened.
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Scoop batter into 12 prepared muffin cups.
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To make the pecan streusel, add rolled oats, whole wheat flour, pecans, and cinnamon to a small bowl. Stir together. Then drizzle the coconut oil and maple syrup, and stir ingredients until well moistened.
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Sprinkle pecan streusel on top of the batter of each muffin.
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Bake for 17-20 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.
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Devour!!
These muffins can be stored in your freezer in an air-tight container or freezer bag for up to 3 months. (But how could you wait that long?!)
Nutritional information is an estimate and is based on one muffin without the pecan streusel topping.
1 Comment
Natalie
September 20, 2018 at 9:17 pmThese muffins look so delicious! Such a great snack!