Go Back
Print

Healthy Pumpkin Muffins

These delicious and healthy pumpkin muffins make for a fabulous fall treat.  They're fluffy, perfectly spiced, and naturally sweetened.  Grab one for breakfast, dessert, or an anytime snack.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12

Ingredients

  • 1 1/2 cups (195g) whole wheat flour
  • 1/4 cup (28g) oat flour
  • 1/2 cup (75g) oats
  • 1 tsp baking soda
  • 1 flax egg (1 tbsp ground flax + 3 tbsp water)
  • 1 large egg, lightly whisked
  • 1 cup pumpkin
  • 1 1/4 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp allspice
  • 1/4 tsp grated nutmeg
  • 1 tsp kosher salt
  • 1/2 cup honey
  • 1/2 cup milk (or milk of choice)
  • 2 tbsp walnut oil (or other mild oil)
  • 2 tbsp applesauce (unsweetened)
  • 1 tsp vanilla extract
  • 2 tbsp pepitas (pumpkin seeds)

Instructions

  1. Preheat oven to 350F/ 180F and spray a regular sized muffin tin with baking spray or line with baking cups.

  2. To make the flax egg, combine 1 tbsp ground flax seeds with 3 tbsps of water in a small bowl and set aside for 5 minutes until thickened.

  3. Next in a large bowl combine the whole wheat flour, oat flour, oats, and baking soda.

  4. In a medium-sized bowl, combine the pumpkin puree, all the spices, salt, honey, and applesauce until well combined.  Then add the milk, flax egg, egg, vanilla and oil.  

  5. Make a well in the center of the flours and oats, and add the wet ingredients to the bowl.  Mix by gently folding until all is combined.

  6. Divide the batter evenly into the muffin tins to 3/4 full.  Top each muffin with a few pumpkin seeds and bake in the center rack of the oven for 12-15 minutes or until they spring back when lightly touched in the centers.

  7. Let cool in the muffin tin for 10 minutes before carefully removing to a wire rack.  Once completely cooled these muffins can be stored in a tightly sealed container at room temp for 2-3 days, in the refrigerator for 5 days, or frozen up to a month.