Healthy Pumpkin Muffins with Maple Syrup

Healthy Pumpkin Muffins with Maple Syrup

These moist muffins are so healthy for you that you won't feel guilty eating more than one. They are refined sugar-free and naturally sweetened with maple syrup.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 12

Course: Snack

Calories: 182

Ingredients Equipment Method Nutrition Notes

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

Equipment

muffin tin

Method

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!

Nutrition

Calories: 182kcalCarbohydrates: 26gProtein: 3gFat: 8gSaturated Fat: 6gTrans Fat: 1gCholesterol: 29mgSodium: 201mgPotassium: 108mgFiber: 1gSugar: 9gVitamin A: 3234IUVitamin C: 1mgCalcium: 33mgIron: 1mg

Notes

Store these muffins in a seal container in your refrigerator, or freezer for up to 3-4 months.

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