I am obsessed with these healthy pumpkin muffins! When the weather starts to cool down, I find myself really cherishing my warm cup of coffee in the afternoon as a solid pick-me-up. I like to have my coffee with a little afternoon delight of some kind. But, I don’t want it spoiling my day of healthy eating. These muffins scratch that itch perfectly!
They are delicious and flavourful, without being unhealthy and full of processed sugar. I love the abundance of walnuts, because it gives them a delicious crunch as well! Feel free to swap out the walnuts for another type of nut, or even chocolate chips (… for a less healthy alternative).
The spices give it that warm and cozy flavour of fall and kicks up the taste by a mile. I am not honestly a huge fan of anything pumpkin-spiced (I know… Shocking… Sue me!). Yet, for some reason, these healthy pumpkin muffins really won me over.
They take no time at all to make and only require one bowl to whip together – no bulky kitchen equipment necessary and super easy cleanup – a.k.a my favourite kind of recipe!… Oh and your house will smell like an autumn paradise while these are cooking!
Healthy Pumpkin Muffins
- 1/2 cup Maple Syrup
- 1/3 cup Olive Oil Extra Virgin
- 2 Eggs
- 1 cup Pure Pumpkin Purée
- 1/4 cup Milk you can substitute for a dairy-free milk of your choice
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Ground Ginger
- 1/4 teaspoon Ground Nutmeg
- 1 teaspoon Kosher Salt
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Soda
- 2 cups Whole Wheat Flour
- 1/2 cup Oats
- 1 cup Chopped Walnuts
- Preheat your oven to 350 degrees Fahrenheit & grease your muffin tray.
- In a large prep bowl, whisk together the maple syrup and the oil until completely emulsified (should become thicker).
- Add in the eggs, breaking the yolks and whisking to combine.
- Add in the pumpkin purée, milk and spices, salt, vanilla extract, and baking sode – whisk vigorously until entirely combined.
- Add in the flour and the oats, and mix using a spatula or spoon until entirely combined.
- Fold in the chopped walnuts and place the batter into the muffin tray, dividing it up evenly for 12 muffins.
- Place in the oven and bake for 20-25 mins, or until a toothpick comes out clean when poked into the center of a muffin.
- Store these in an airtight container and they will keep for up to four days.
- These muffins can be frozen.