These easy, from-scratch healthy pumpkin muffins have zero refined sugar and make a great fall breakfast to grab on the go.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Breakfast
Cuisine: American
Keyword: healthy pumpkin muffins, pumpkin spice
Servings: 12muffins
Calories: 183kcal
Author: Kathryn
Ingredients
1 ¾cupswhole wheat flour
2teaspoonspumpkin spice blend
1teaspoonbaking soda
½teaspoonsalt
⅓cupcoconut oil, melted
½cupmaple syrup
2eggs
1cuppumpkin puréenot pumpkin pie filling
¼cupmilk
1teaspoonvanilla extract
⅓cupold-fashioned oats, plus more for sprinkling on top
Instructions
Preheat oven to 325 degrees F. Line a muffin pan with muffin liners or spray the pan with non-stick cooking spray.
In a small bowl, whisk flour, baking soda, pumpkin pie spice blend, and salt.
Add coconut oil, maple syrup, eggs, pumpkin puree, milk, and vanilla extract. Gently stir together until just combined. Fold in oats.
Drop about ¼ cup of batter into each muffin tin. Sprinkle with extra oats If desired) and bake for 22-24 minutes. Be careful not to over bake.*
Notes
*Be sure not to over bake these muffins. They will become dry. Just bake long enough where a toothpick inserted in them is mostly clean (it's okay if there's a crumb or two...just not wet batter).Storage: Store muffins in airtight container for 2-3 days for maximum freshness or stick them in the freezer (individually wrapped) to enjoy for up to 6 weeks.