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.
Servings: 12
Calories: 182kcal
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
Store these muffins in a seal container in your refrigerator, or freezer for up to 3-4 months.
Nutrition
Calories: 182kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 201mg | Potassium: 108mg | Fiber: 1g | Sugar: 9g | Vitamin A: 3234IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg