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.
Servings: 12 servings
Calories: 233kcal
Ingredients
- 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
- 2 Tbsp Pumpkin Seeds
Instructions
- 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, salt and melted butter. Stir until crumbly.
- Divide the topping over each muffin. Then sprinkle each muffin with about 1/2 tsp pumpkin seeds.
- Bake 25-28 minutes until toothpick inserted comes out clean.
Nutrition
Calories: 233kcal | Carbohydrates: 28g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 290mg | Potassium: 106mg | Fiber: 2g | Sugar: 16g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg