It’s pumpkin season!!! If you like pumpkin, you will LOVE these amazing Pumpkin Muffins! They’re so good that we had to create our 1st recipe post just to share. Super easy to make, moist (thanks to the pumpkin), and healthy! No one will even suspect that they are made with healthy ingredients like almond milk, whole wheat flour, flaxseed, and oats! Love it when this happens… If you bake with healthy ingredients you know what we’re talking about. Below you will find the basic pumpkin muffin recipe and a few add-in options. We have tried Craisins, Mini Chocolate Chips, & Ghirardelli White Chocolate Chips and Craisins. Guess what? We still don’t have a favorite!
Oh, we should mention these would be perfect on Thanksgiving!
- 1 c whole wheat flour
- 1/2 c whole wheat pastry flour “Bob’s Red Mill“
- 1 c oats
- 1/3 c organic cane sugar
- 1/3 c organic brown sugar plus a pinch for the tops of the muffins
- 2 tbsp flax seed (ground)
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 tsp organic cinnamon
- 1 can organic pumpkin puree 15 oz (we used Trader Joe’s)
- 1 organic egg or 1/3 c egg substitute
- 1/4 c organic butter or Organic Earth Balance Natural Spread
- 1/2 c almond milk (original, unsweetened)
- 1 tsp pure vanilla
Add-in Options (Choose your favorite):
- 1 c Craisins
- 1/2 c Ghirardelli White Baking Chips
- 1 c Natural Mini Chocolate Chips
- 1 c fresh cranberries
- 1 c Craisins and 1/2 c Ghirardelli White Baking Chips
Preheat oven to 375 degrees. Line muffin pan with 12 liners.
1. Combine all the “dry ingredients” in a large bowl. Flour, oats, sugar, brown sugar, flax, baking soda, baking powder, salt, and cinnamon. Set aside.
2. Place pumpkin puree in a saucepan with butter. Heat over medium heat for about 5 minutes. Just enough time to melt the butter. Stir to combine the pumpkin and the melted butter. Tip: warming the pumpkin removes any “tin” taste that some say happens when pumpkin is canned. Plus, it is a good way to combine the pumpkin with the butter!
3. Place the pumpkin in a medium size bowl. Stir in all the other “wet ingredients” until combined.
4. Pour the wet ingredients into the dry ingredients bowl. Mix just until combined.
5. Optional: add your choice of “Stir-in” ingredient (Craisins, White Chocolate Chips, etc).
6. Evenly divide into 12 muffin tins. It works out perfectly if you fill each tin with at least a spoonful over the top of the paper liner. Finally, add a pinch of Organic Brown Sugar to the top of each muffin. Here is a pic of what your muffin tray should look like:
7. Bake for 20 minutes and check. They should be golden brown and ready to enjoy! If not, try an additional 5 minutes. Here is what they look like right out of the oven:
Make ahead for a quick and healthy breakfast or snack! Muffins will keep on the counter for a few days. However, they can be placed in the refrigerator or freezer. To freeze, wrap muffins individually in sandwich bags or plastic wrap, place in a zip lock, and place in freezer. To defrost muffins, set out for a few hours at room temperature. Of course, you can always warm them up in the microwave for a few seconds too!
Hope you enjoy this recipe as much as we have! Please tell us what you think. Leave a comment below. We would love to hear from you!!!