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Pumpkin Muffins
Sarah Van Wagenen

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!
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Cook Time 22 minutes
Total Time 30 minutes
Servings: 36
Course: Breakfast
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 325 degrees and grease muffin tin.
  2. In a large bowl, combine oil, honey, eggs, pumpkin puree, milk, pumpkin spice blend, baking soda, vanilla extract, and salt, and mix.
  3. 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.
  4. Add the oat flour to the mixture.
  5. Fold in chocolate chips.
  6. Divide the batter into muffin cups and bake for 22 to 25 minutes, until an inserted toothpick into a muffin comes out clean.
  7. Remove muffins and let cool on a cooling rack.
  8. 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.