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Healthy Pumpkin Muffins
Print Recipe
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course
Breakfast, Snack
Cuisine
American
Servings
12
muffins
Ingredients
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
Instructions
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.
Notes
Store these in an airtight container and they will keep for up to four days.
These muffins can be frozen.
Keyword
breakfast, muffin, snack