Healthy Pumpkin Muffins
These Healthy Pumpkin Muffins are tender, moist, totally delicious and so easy to make. One bite and you'll want to make these again and again.
Prep Time15 mins
Cook Time28 mins
Total Time43 mins
Servings: 12 servings
- 2 1/2 Cups Rolled oats Save 1 cup for the the topping
- 1/2 Cup Sugar
- 1 Tsp Baking soda
- 1 Tbsp Pumpkin pie spice
- 1/4 Tsp salt
- 1 Cup Pureed pumkin
- 1/4 Cup Almond milk
- 1/4 Cup Butter (Unsalted) melted
- 2 Eggs
- 1 Tsp Vanilla
- 1/3 Cup Pecans Chopped
- 5 Tbsp Brown sugar
- 2 Tbsp Sugar
- 1 Tsp Pumpkin pie spice
- 1/4 Tsp salt
- 4 Tbsp Butter (Unsalted) melted
Preheat oven to 375 degrees F
Line a 12 cup muffin pan with 12 liners.
Add oats to a food processor and blend until it becomes oat flour, about 3 minutes. (Reserve 1 cup for the topping.)
In a medium bowl add 1 1/2 cups of oat flour, sugar, baking soda, pumpkin pie spice and salt. Stir to combine.
In a separate bowl add the wet ingredients: Pumpkin puree, milk, butter, eggs and vanilla. Mix with a mixer until combined.
Then gently fold the flour mixture into the wet mixture. This step is important because over mixing will cause the muffins not to rise.
Divide the pumpkin batter into the muffin liners.
For the topping: Combine the reserved 1 cup of oat flour with the pecans, brown sugar, sugar, pumpkin pie spice, pumpkin puree, salt and melted butter. Stir until crumbly.
Divide the topping over each muffin.
Bake 25-28 minutes until toothpick inserted comes out clean.
Calories: 173kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Cholesterol: 27mg | Sodium: 222mg | Potassium: 92mg | Fiber: 2g | Sugar: 15g | Vitamin A: 0.8% | Vitamin C: 0.1% | Calcium: 2.9% | Iron: 5.9%