Healthy Pumpkin Muffins
When it comes to a breakfast or a snack that’s tasty, quick, and on-the-go ready, you can’t do too much better than a muffin! One of everybody’s favorite pastries just always hits the spot— until we remember what’s actually in them. Unfortunately, those muffins we love are often high in refined sugars, overly-processed ingredients, and carbohydrates. So let’s make them better! First up: Healthy Pumpkin Muffins!
Not only have these sweet, fall-perfect muffins completely cut out the refined sugars, they’re also gluten-free! How wonderful to have a pastry you can actually eat without guilt. Plus, they’re so easy to whip up, and with some dark chocolate chips and pecans on top, you don’t feel deprived. Just watch them come together, and then read on for the full recipe so you can try them yourself!
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Healthy Pumpkin Muffins
Makes 12 muffins
Prep Time: 5 minutes
Total Time: 25 to 30 minutes
- 2 ¼ cups rolled oats
- 1 cup pumpkin puree
- ¼ cup almond butter
- 2 eggs
- ¼ cup unsweetened almond milk
- ½ cup pure maple syrup
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅓ cup dark chocolate chips
- ⅓ cup lightly toasted and chopped pecans or walnuts
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare a muffin pan with baking spray or line with baking cups.
- Place the rolled oats in a blender or food processor, and blend or process until the oats resemble a coarse flour, or fine flour if your appliance is capable. Set aside.
- Place the pumpkin puree, almond butter, eggs, almond milk, maple syrup, the ground oats, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg in a blender or food processor, and blend or process to combine, until smooth.
- Pour the batter into the prepared muffin pan, filling each about ¾ full.
- Top the muffin batter with the dark chocolate chips and pecans.
- Bake for 20 to 24 minutes, until light golden brown.
- Allow the muffins to cool slightly before removing from the muffin pan and enjoying.
See?! Not only are these muffins healthy, they’re so easy to whip up. We love how easy it is to mix the batter in the food processor, and the dark chocolate chips add just the right amount of sweetness to keep them tasting like a treat. Of course, you can always skip the chips for an even healthier snack.
Now it’s your turn! Do you think you’ll give these Healthy Pumpkin Muffins a try? Have you made your own versions of healthy muffins or pumpkin treats before? How would you adapt this recipe to make it your own? Let us know if you give it a try and how they turn out for you!
Recipe adapted from Making Thyme For Health.