Breakfast, Dessert, Snack
Healthy Pumpkin Muffins
These Healthy Pumpkin Muffins are so moist and delicious that you'll never guess they're also good for you. Made with oats and maple syrup, this one-bowl recipe makes the best gluten-free pumpkin muffins for snacks and desserts.
30 minTotal
10muffins
Carbs-forward
189
kcal
Dry Ingredients
- 200 grams (2 cups) oat flour or (200 g - 1 ¾ cup) preferred flour
- 30 grams (⅓ cup) rolled oats
- 1 tsp baking soda or 2 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 2 large eggs
- 180 grams (¾ cup) pumpkin puree canned or homemade
- 100 ml (½ cup) maple syrup or honey
- 60 ml (¼ cup) canola oil or vegetable oil of choice
- 1 tsp vanilla extract
Pumpkin Spice Mix
- 1 tsp cinnamon
- ⅓ tsp nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- Preheat oven to 180°C (350°F) and prepare a muffin mold with muffin liners.
- In a large bowl, beat pumpkin puree with eggs, maple syrup, oil and vanilla extract. Once combined, whisk in the pumpkin spice mix and mix until smooth.
- Using a rubber spatula or fork, stir in the flour, the oats, the baking soda and the salt. Mix wet and dry ingredients together until you get a smoot batter.
- Fill ⅔ of each muffin liner with the batter, sprinkle with oats on top if you desire and bake in hot oven for 20 to 25 minutes. Do not overbake; they are ready when a toothpick inserted into the center comes out clean.Let cool for at least 15 minutes before serving
189
kcal
Per serving, estimated automatically, not a substitute for professional dietary advice.