Image source: wellplated.com
It's time for all things pumpkin! We love exploring healthy Halloween recipes, especially for the kids. Recently we came across this really simple recipe for healthy pumpkin muffins and it's an absolute winner for both adults and children.
Healthy ingredients, moist, fluffy, and so delicious!
We discovered this amazing recipe on wellplated.com, check it out for more like the below.
We hope you like these muffins as much as we do!
Here is what you’ll need:
- 2 tablespoons coconut oil
- 1/2 cup honey or pure maple syrup
- 1/3 cup plain non-fat Greek yogurt at room temperature
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 can of pure pumpkin puree
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg freshly grated is an amazing upgrade! Use this zester to grate whole nutmeg.
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon kosher salt
- 1 1/4 cups white whole wheat flour
- 3/4 cup plus 2 tablespoons, rolled oats plus additional for sprinkling on top
Step by step directions:
- Preheat your oven to 160 degrees C. Light coat a 12-inch standard muffin tin with nonstick spray.
- In a large mixing bowl, whisk together the oil, honey, and Greek yogh Once blended, whisk in the egg and vanilla. Make sure the ingredients are smooth and well blended.
- Whisk in the pumpkin puree
- Sprinkle the baking soda, cinnamon, nutmeg, ginger, allspice, and salt over the top. Whisk or use a rubber spatula to stir gently to combine.
- Sprinkle the flour and oats over the top, then with a rubber spatula, gently incorporate, just until the flour disappears.
- Scoop the batter into the prepared muffin cups, dividing it evenly. The cups will be very full. If desired, sprinkle on a few oats on top for decoration.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Super moist breads like pumpkin bread can be hard to gauge.
- Place the pan on a wire rack and let cool in the pan for 5 minutes, then with a butter knife, gently loosen the muffins and transfer them to the rack to finishing cooling (or for as long as you can resist devouring them). The muffins will be very delicate while still warm, but will firm up more as they cool.