Have some extra pumpkin pie filling?Â
Try this Healthy Pumpkin Muffin Recipe!
Ingredients:
¼ cup melted coconut oil or extra-virgin olive oil
¼ cup honey
4 tablespoons brown sugar substitute
2 eggs, at room temperature
1 cup pumpkin purée
¼ cup almond milk
2 teaspoons pumpkin spice blend
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
1 ¾ cups whole wheat flour
â…“ cup old-fashioned oats, plus more for sprinkling on top
Instructions:
- Preheat the oven to 325°F.
- Grease all 12 cups of your muffin tin with non-stick cooking spray.
- In a large bowl, beat the oil and honey together with a whisk.
- Add the eggs, and beat well. Add the pumpkin purée, almond milk, pumpkin spice blend, baking soda, vanilla extract, and salt.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined- do not overmix, or you will have rubbery muffins.
- Divide the batter evenly between the muffin cups.
- Sprinkle the tops of the muffins with about a tablespoon of oats.
- 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.
Note: The muffins are delicate until they cool down. You might need to run a knife along the outer edge of the muffins to loosen them from the pan.
Makes 12 muffins. Count each muffin as a snack.
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