These spiced pumpkin muffins are loaded with fall flavours of pumpkin, cinnamon, all-spice and maple syrup. They are so moist in texture and the topping gives it that wonderful crunch and deliciouness.
When the autumn season sets in, we all crave pumpkin. This wonderful fruit is so healthy for us. It is high in potassium, fiber, vitamin C and has antioxidants which all benefit to a healthy heart. We can’t forget our furry family members; pumpkin is excellent for your pet’s digestive system.
When making these muffins:
- Muffins are probably one of easiest quick bread recipes you can make, and they are a great snack too! By following the instructions can make a difference in the outcome.
- It’s important to thoroughly mix your dry ingredients to incorporate the leavening agent you use so all you muffins rise properly and they look the same.
- Same goes for the wet ingredients, as they help with the structure and flavour of your muffins.
- Don’t overmix your muffin batter! They will be tough, so you won’t get that moist muffin we look for in a muffin; as well they will bake unevenly, and they will form pecks instead of the nice rounded tops.
Recipe Ingredients:
Dry Ingredients: all purpose flour or spelt is an option, baking soda, salt, cinnamon and all-spice (if you don’t have all-spice in your pantry, you can substitute with 1 tsp cinnamon, 1/4 tsp nutmeg and 1/4 cloves)
Pumpkin puree: don’t use pumpkin filling, it’s not the same as pumpkin puree; the filling has added ingredients where pumpkin puree is pure pumpkin
Maple syrup: is what I used to sweeten these muffins rather then refine sugar
Coconut milk: is my go to milk, however other options are oat, almond or regular 2% milk
Coconut oil: is what I have on hand as an oil, and a vegetable oil can be substituted
Eggs: I used large eggs for this recipe, eggs add structure to the muffins
Vanilla extract: adds a lovely flavour
Topping: a combination of rolled or quick oats, raw fine sugar, cinnamon and unsalted butter
These delicious muffins are perfect for breakfast or an afternoon snack with a cup of tea or coffee. By following the instructions properly, your muffins should look all the same with rounded tops, and the centers are moist and flavourful.
Healthy Pumpkin Muffins with Maple Syrup
Equipment
- muffin tin
Ingredients
- 1 1/2 cup light spelt flour (or substitute all purpose flour)
- 1/2 cup quick or rolled oats
- 1 tsp baking soda
- 1/2 tsp Himalayan salt
- 1 tsp cinnamon
- 1/2 tsp all-spice (or 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves)
- 1 cup canned pumpkin puree
- 1/2 cup maple syrup
- 1/4 cup coconut milk/oat/almond or 2% milk
- 1/3 cup coconut oil
- 2 egg
- 1 tsp pure vanilla extract
Toppings:
- 2 tbsp roll or quick oats, slightly processed
- 1 tsp raw fine sugar (optional)
- 1/2 tsp cinnamon
- 1/2 tbsp unsalted butter
Instructions
- Preheat oven to 325° Line muffin pan with muffin liners or grease and set aside.
- In a medium bowl, measure and combine flour, oats, baking soda, salt, cinnamon and all-spice. Set aside.
- In a large bowl, measure and whisk together pumpkin puree, maple syrup, milk, coconut oil, eggs and vanilla.
- Add the dry ingredients to the wet ingredients and stir until well incorporated but don’t over mix.
- Using a scooper, add batter evenly throughout the muffin cups, about 3/4 full. Then sprinkle the topping mixture over each muffin. Bake for 22-25 minutes, until when inserted with a toothpick or tester it comes out clean.
- Cool in pan for about 10 minutes and enjoy!
Notes
Nutrition
How to make this recipe:
Measure the dry ingredients in a medium bowl. In a large bowl, add pumpkin puree, maple syrup, coconut milk, coconut oil, eggs, and vanilla.
Whisk together pumpkin puree, maple syrup, milk, coconut oil, eggs and vanilla until well combined. Add the dry ingredients and blend ingredients together.
Once the dry ingredients are added to the wet ingredients and stir until well incorporated but don’t over mix. Using a scooper, add batter evenly throughout the muffin cups, about 3/4 filled. Bake for 25 minutes, in at a 325° temperature oven, until golden and when inserted with a toothpick or tester it comes out clean.
Once the muffins are baked they should have a golden colour and rounded tops and with a textured topping. The oats will be visible with a slight crunchiness from the sugar.
These wonderful muffins freeze well too, so if you have any extra, pop them in a zip-lock bag or a container with a lid, they will be good in your freezer for 3-4 months.
These muffins turned out so moist and soft and yet you have all the health benefits with the delicious topping that only has a few sprinkles of raw fine sugar with oats, cinnamon and butter. Yum!!
