Whisk pumpkin, brown sugar, white sugar, vegetable oil, and egg together in a separate bowl; beat … I’m thinking your recipes must be good, you have a wonderful locks of hair. Make it oat free: Simply omit the oats. Whisk to combine well. Whole wheat pastry flour yields extra light and fluffy muffins that are delicate until cooled. © Cookie and Kate 2010 - 2020. For the full Fall experience, serve alongside our best-ever Pumpkin Spice Latte. Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! These dairy-free mini muffins make for a fun and healthy breakfast or snack. Just defrost individual muffins in the microwave for 30 to 60 seconds, or until gently warmed through. Five reasons to love this pumpkin muffin recipe: Change it up. Preheat oven to 350F and line a muffin tin with liners and nonstick spray. Make it vegan: Use maple syrup, flax eggs and non-dairy milk. Set aside. Grease a 12-cup muffin tin well and set aside. Preheat oven to 375°F/190°C. See recipe notes for details. This ingredient shopping module is created and maintained by a third party, and imported onto this page. I followed the recipe as written. We also used oat flour and gluten free all purpose flour. Once baked, these pumpkin muffins are light, fluffy, and full of pumpkin-spice flavor. These pumpkin muffins have been a mega hit with readers. Divide batter into muffin liners, then top with remaining pecans and Demerara sugar. They came out very moist and fluffy. Liz topped these muffins with my maple glaze from my pumpkin scones recipe, which sounds marvelous. Let stand for a few minutes to plump. Make it gluten free: Bob’s Red Mill gluten-free all-purpose blend works well instead of the whole wheat flour. Made them? Why? Spoon your flour into the measuring cup with a big spoon or a flour scoop. In a medium bowl, stir together the … Level off the top of the cup with a knife. They’re healthier than most, since they’re made with whole wheat flour and oats, sweetened with real maple syrup or honey, and call for coconut oil or olive oil instead of butter. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. Thank you! Lena Abraham is the Food Editor at Delish, where she develops and styles recipes for video and photo, and also stays on top of current food trends. Olive oil might lend an herbal note to the muffins, if you’re into that (I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Healthy Pumpkin Muffins Recipe Kate Donahue | Food Babbles November 26, 2013 8:00 am Updated January 11, 2019. We caught our first cool fall breeze this week. An easy muffin recipe. This content is imported from {embed-name}. My Vegan Pumpkin Muffins are a perfect fit for what you’re craving! I make your Maple Blueberry Muffins every week and now I have a new option to add into my rotation. That beautiful mug in the photos above and below? They’re made with 100% whole grains, yet they’re fluffy and delicious. My very favorite Cookie and Kate recipe (so far) is the granola one. Believe it or not, this healthy pumpkin muffin recipe yields light and fluffy muffins. In a large bowl, whisk together flours, baking powder, baking soda, salt, and pumpkin pie spice. Add to muffin pan: Evenly distribute the muffin batter between the prepared muffin cups (I find it … I’ll be making them every Fall. There seemed to be an after taste for me. I cook fresh, vegetarian recipes. My go-to pumpkin muffins recipe. I wanted to try them plain first. Divide the batter evenly between the muffin cups. You don’t want to overdo it. It came out so light and beautiful. These Healthy Pumpkin Oat Muffins are packed with real pumpkin, applesauce, and whole grain oats, making them one of the best healthy muffin recipes for fall! These pumpkin muffins wouldn’t be complete without plenty of warming spices, including cinnamon, ginger and nutmeg. Check out this recipe Almond Flour Pumpkin Muffins. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you’d like. They are insanely delicious— we have muffins every week now (the banana version all summer and then this recent switch to pumpkin … *Oil options: I love coconut oil here. Add the pumpkin puree, applesauce, vanilla, and non-dairy milk, mix well (shown above). Ha, I’m happy to hear you are so excited about these Amy. I added dark chocolate, they were so moist and absolutely delicious! Place the muffin tin on a cooling rack to cool. Both are leaveners that help your baked goods rise (baking powder contains some baking soda, but that’s a long story). Fill the muffins liners almost to the top with the batter. We added barberries and pecans. So healthy and delicious and they freeze beautifully! Whipping your batter will make the flour’s gluten protein too strong, yielding tough muffins. My daughter has a limited diet, but she will eat these as pumpkin, apple sauce, and banana any day of the week. Here's a simple and easy recipe for moist healthy pumpkin muffins in mini form that kids absolutely love! Start Fall Off Right With Healthy Pumpkin Bread, 22 Healthy Muffins Better Than A Granola Bar. Made with kitchen staples, this recipe takes a big batch of muffins from the pantry to the table in 25 mins. Simplify the recipe. Preheat oven to 325° and line muffin tin with liners. My dog, Cookie, catches the crumbs. Grease a muffin pan or line with muffin liners. These pumpkin muffins are perfect for chilly fall mornings and afternoon snacks. I love hearing from you, and hope these pumpkin muffins become your new favorite. Divide the batter evenly between the muffin cups. These muffins … He used a mini bundt cake muffin pan, for his batch, they turned out great. Preheat oven to 375 degrees F. Stir oats, milk, pumpkin, brown sugar, vanilla, baking powder, pumpkin pie spice, salt and eggs together in a large bowl until fully incorporated. In a large bowl, stir together the wholemeal flour, brown sugar, mixed spice, baking powder, bicarb soda and salt. Step 2 Lightly coat a 12-cup muffin tin with cooking spray. These muffins are amazing! Hello! These pumpkin muffins are good. Only one bowl required! Stir in raisins; make a well in center of mixture. Make it lower in fat: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet. Gently stir your flour to loosen any clumps. I had only one clean bowl left in the cupboard! Chocolate Chips. Why? Preheat the oven to 180 degrees C. Grease a 12 cup muffin pan, or line with paper liners. Made these tonite, with substitution of butter and Monkfruit, turned out great. They freeze well for later, too. Most “pumpkin spice” flavor comes from the spice, not the pumpkin! I also used 2 tsp of baking powder instead of the baking soda. See our, Please let me know how it turned out for you! This flourless recipe is definitely meant to a healthy and more filling spin on pumpkin muffins versus … As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. You may be able to find more information about this and similar content on their web site. Recipe adapted from my honey-sweetened pumpkin bread. Absolutely loved this recipe. Our New Cookie Tins Are The Sweetest Gift, Holiday Cocktails To Put Some Cheer In Your Season, These Pizza Places Are Open On Christmas 2020, Disney Shared The Molasses Crackle Cookies Recipe. In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt. If you’d like to add any additional mix-ins***, like nuts, chocolate or dried fruit, fold them in now. We may earn commission from the links on this page. These muffins taste even better after they have rested for a couple of hours! We also substituted plain yogurt for the milk and added “omg” brand pumpkin protein powder. This muffin recipe is special diet-friendly. Craving a sweet topping? I make these every Sunday. In a large bowl, beat the oil and maple syrup or honey together with a whisk. P.s. The muffins are sweetened with pure maple syrup, there are … Recipe yields 12 muffins. {"cookieName":"wBounce","isAggressive":false,"isSitewide":true,"hesitation":"30","openAnimation":false,"exitAnimation":false,"timer":"","sensitivity":"","cookieExpire":"30","cookieDomain":"","autoFire":"","isAnalyticsEnabled":true}. These pumpkin treats have the magical power to convert “healthy muffin” skeptics into fans. Dog lover. It’s truly life changing! I’m sorry this wasn’t a winner for you, but I appreciate your review! Or, if your spice drawer is empty, simply use 1 1/2 teaspoons ground cinnamon and call it good. Make it egg free: Readers report that these muffins turn out well with flax eggs! Those muffins are packed with whole grains, don’t have much sugar, no added butter or oil, but still tons of satisfying flavor. Place the raisins in a cup and add enough hot water to cover. Craving more wholesome muffins and pumpkin treats? **Change it up: You could really go crazy with add-ins here. … The best healthy pumpkin muffins EVER! I made some changes – by accident, I forgot to add the milk and also by accident I used 1/2 cup canola oil :) . Thanks! Fold in 3/4 cup pecans. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean. This muffin batter is super simple to stir together by hand, and that’s how I recommend making these muffins. They’ll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Do you know what that means? You may be able to find the same content in another format, or you may be able to find more information, at their web site. They would also be fantastic with homemade pecan butter or coconut butter. 3) Healthy Pumpkin Muffins. Add pumpkin, honey, eggs, butter, and yogurt, and mix until combined. It’s October everyone! Coconut oil. Oh my GOSH — this the best pumpkin muffin recipe EVER! In a large bowl, stir together the coconut flour, almond flour, sweetener, baking powder, pumpkin pie … I’ll post after I try. In a medium bowl, whisk … It should not be considered a substitute for a professional nutritionist’s advice. These muffins are easy to make with basic ingredients. Combine flour, pumpkin pie spice, baking soda, ginger, and salt in a medium bowl, stirring well with a whisk. (You will not be subscribed to our email newsletter. You’re wonderful! Fold in 3/4 cup pecans. No one will know the difference. ▸ Categories baked goods, breakfast, dairy free, fall, fast breakfasts, favorites, Halloween, naturally sweetened, nut free, recipes, soy free, tomato free, winter ▸ Ingredients coconut oil, maple syrup, muffins, oats, pumpkin, Vegetable enthusiast. You also can follow this recipe, but swap in a 1:1 baking blend for the wheat flour. I love these. I … Update September 24, 2019: I removed white whole wheat flour as an option simply because I can’t find it in stores any more. Thanks for sharing. They are Ana ing! I love these muffins with a spread of almond butter, peanut butter or pecan butter on top. Serving suggestions: These muffins are great on their own, with a pat of butter, or spread with almond butter. Nut butter adds some extra protein, which means that I’m not hungry before lunchtime. Optional: 2 teaspoons turbinado (raw) sugar for a sweet crunch, Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). 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