The Perfect, Healthy Pumpkin Muffins
Easy, healthy pumpkin muffins with oat flour and sweetened naturally. These muffins are simple to make, delicious, and a family favorite!
Ingredients
- 1 c melted coconut oil
- 1 1/2 c honey can also use maple syrup
- 6 eggs
- 3 1/3 c pumpkin puree this is one 29 oz. can
- 3/4 c milk of choice I prefer using almond milk
- 2 TBS pumpkin spice blend or 3 tsp ground cinnamon, 1 1/2 tsp ground ginger, 3/4 tsp ground nutmeg, & 3/4 tsp cloves
- 1 TBS baking soda
- 1 TBS vanilla extract
- 1 1/2 tsp salt
- 6 c oat flour 1 cup of unground oats is approximately equal to one cup of oat flour once ground
- 2 c chocolate chips
Instructions
- Preheat the oven to 325 degrees and grease muffin tin.
- In a large bowl, combine oil, honey, eggs, pumpkin puree, milk, pumpkin spice blend, baking soda, vanilla extract, and salt, and mix.
- If oat flour is not already prepared, ground 6 cups of oats (I like to do 3 cups at a time), in a blender, until fine.
- Add the oat flour to the mixture.
- Fold in chocolate chips.
- Divide the batter into muffin cups and bake for 22 to 25 minutes, until an inserted toothpick into a muffin comes out clean.
- Remove muffins and let cool on a cooling rack.
- Since this makes 3 dozen muffins, I like to freeze about 20 muffins (they'll last for up to 3 months in a freezer safe bag), and leave about half of the remaining muffins out, and put about 8 in the fridge (where they'll stay fresh for up to 5 days). They are always best warm, so if we're not eating right away I like to put them in the microwave for a few seconds before serving.
Notes
If you want to make these muffins a little bit fancier, you can sprinkle the top with a mixture of oats, pumpkin spice blend, and a little bit of sugar.