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!
Prep Time 10 minutes
Cook Time 35 minutes
Servings 11 muffins
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.
Calories: 207kcal | Carbohydrates: 20g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 69mg | Potassium: 238mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3510IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 2mg