Healthy Pumpkin Muffins

Fall is approaching... and that only means one thing. Okay, maybe two things: 

1. Cozy fall sweater and boot weather will be here before we know it.

2. PUMPKIN EVERYTHING

I have my first big biology exam tomorrow morning at 8 am, but studying this Sunday afternoon actually turned into meal prepping and getting creative in the kitchen... Oops! It's been so long since I've gotten to bake anything, so I think it was just as important as studying biology (if not more!). I had some extra pumpkin purée in my refrigerator, so I googled healthy pumpkin muffin recipes, and I came across this one from www.cookieandkate.com. I had most of the ingredients, so I decided to give it a go, and I must say, they came out pretty darn tasty and made our whole apartment smell like cozy pumpkin spice goodness. 

I accidentally overcooked them a tiny bit because our oven doesn't have a timer, and I forgot to set a timer on my phone, but if I had taken them out 5 minutes earlier, they would've been absolutely perfect!

First things before I get on to the recipe: First of all, Kate's recipe called for whole wheat pasty flour or whole wheat flour, but I only had white whole wheat flour, and it worked just perfectly. Also, I used honey to sweeten the muffins, but you can also sub maple syrup. And finally, we only have pumpkin pie spice in our pantry, so I substituted a couple tsps of that for the individual spices like nutmeg, cinnamon, all spice, ginger, etc. I'll put my adapted recipe below.

Ingredients:

  • 1/3 cup melted coconut oil
  • 1/2 cup honey
  • 2 eggs, at room temperature
  • 1 cup pumpkin purée
  • 1/4-1/3 cup milk of choice (I used Califia Farms toasted coconut almond milk...found at Target, Whole Foods, or other grocery stores) 
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 tsps pumpkin pie spice
  • 1¾ cups white whole wheat flour
  • 1/4 cup old-fashioned oats, plus more for sprinkling on top

Directions:

  1. Preheat oven to 325° F. Grease 12 cups of your muffin tin with non-stick cooking spray or butter. 
  2. In a large bowl, beat the melted oil and honey together with a whisk. Add eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, and pumpkin pie spice.
  3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
  4. Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with a small amount of oats. Bake muffins for 23 - 26 minutes, or until a toothpick inserted into a muffin comes out clean.
  5. Place the muffin tin on a cooling rack. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. Enjoy muffins as is or with a spread of nut butter or regular butter. 

{Recipe Adapted from Cookie and Kate}