These healthy pumpkin muffins are moist and tender, plus they are made with healthy wholesome ingredients. Great for kids and freezer friendly!
Hi, friends! So I asked on IG stories (are we friends there yet?) what you would prefer, healthy pumpkin muffins made with almond flour or oat flour? The winner?
I think almond flour eeked ahead of oat flour by a whopping 9%, so in my mind, it was almost a tie. It turns out both these flour types are popular, who knew!?!
For those of you that voted, or would like to weigh in. I’m curious to know why you would vote for one over the other? Access to ingredients? Low carb/high carb? Personal preference? I’m so interested!
I know you are probably like, who the heck cares? I care, friends, I care because if I know what you guys prefer I can make new recipes you want to make and already have the ingredients for. So let me know!
Whatever the reason, you chose almond flour or oat flour, I decided to make a mostly almond flour muffin (almond flour was the winner anyway) with a little bit of oat flour. WhyJust to irritate the paleo world I guess (oats aren’t allowed on paleo. They are healthy for most, but not all, people.)
I don’t care who I irritate though because of these muffins taste AHMAZING. You know how you always want to eat the whole muffin top at once?
I’m totally a eat the top of the muffin and throw the rest away person. Welp, this entire healthy pumpkin muffin tastes like the top of a muffin. (–>Afraid to write the words muffin top too many times, lest I show up in google for something I didn’t want to show up for.)
These healthy pumpkin muffins are moist, packed full of wholesome ingredients and bursting with sweet maple cinnamon goodness. What more could you ask for in a muffin? Nothing! So let me show you how to make them!
How to Make Healthy Pumpkin Muffins
Start by combining all your dry ingredients: 1 3/4 cup almond flour, 1/3 cup oat flour (just grind 1/3 cup oats in your food processor to make flour – I’ve got a video on this coming soon), 2 tsp baking powder, 1/4 tsp salt, 1TBSP pumpkin pie spice, and 1 TBSP cinnamon.
In another bowl, mix your wet ingredients: 1 cup pumpkin puree (NOT PUMPKIN PIE FILLING), 1/2 cup maple syrup, two eggs (or two flax eggs), and 1 tsp vanilla.
It should like a pumpkin soup once mixed:
Now, you’ll add in the wet ingredients to the dry ingredients, but DO NOT OVERMIX. What does that mean? Don’t sit there and mix and mix and mix and mix just because. Your goal is a nice even consistency without overthinking it.
A little food blogging tip I picked up on recently.
Fill your muffins with an ice cream scoop to get perfectly round tops of your muffins every time.
It’s pretty neat! Don’t forget to top each muffin with 1tsp pumpkin seed, purely for aesthetics. Please note, I made this recipe several several times (because, hello, pumpkin) and I got 11 muffins every time using the ice cream scoop.
If 11 muffins bother you, I acknowledge that and give a quick nod to your inner type A because it drove me crazy too. The thing is, the recipe was can too good as is to alter, and technically you could make 12 muffins if you just made each one a little smaller (but you couldn’t use the ice cream scoop method.)
So, do what you need to do there to create, however many serving sizes. Just know smaller muffins shorten the baking time by 5-10 minutes!
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Healthy Pumpkin Muffins
These healthy pumpkin muffins are moist and tender, plus they are made with healthy wholesome ingredients you can feel good about. Great for kids and freezer friendly!
Preheat oven to 350F. Grease a muffin tin or line with silicone or paper liners. (See notes about paper liners.)
Combine all dry ingredients (almond flour, oat flour, baking powder, salt, pumpkin pie spice, and cinnamon) in a large bowl.
Combine wet ingredients in a separate bowl (eggs, pumpkin, maple syrup, vanilla).
Add wet ingredients to dry ingredients and mix until just combined, DO NOT OVERMIX.
Using an ice cream scooper, fill each muffin hole. Or evenly spoon batter into each muffin hole. Top each muffin with 1 tsp pumpkin seeds (optional.)
Bake for 35 minutes or until an inserted toothpick comes out clean. Let cool on a cooling rack.
Store muffins in the fridge in an airtight container for up to 10 days once completely cooled. Freezer for up to 6 months (so you can have pumpkin in July?)
If you use paper liners, do not try to remove the liners until the next day after they've been refrigerated.
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