Description
These moist, fiber-rich pumpkin muffins are the perfect solution for a quick, nourishing breakfast. By combining the earthy sweetness of pure pumpkin purée with wholesome maple syrup and hearty oats, this recipe delivers lasting energy without any processed sugars. Designed for convenience, the single-bowl preparation and nutrient-dense ingredients make them an ideal choice for busy mornings or an enjoyable weekend treat. Each muffin is soft, flavorful, and completely free of artificial preservatives, ensuring you get the best out of every bite.
Ingredients
1/3 cup melted coconut oil or olive oil
1/2 cup maple syrup or honey
2 large eggs
1 cup pure pumpkin purée
1/4 cup almond milk
2 teaspoons pumpkin spice blend
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
1 3/4 cups whole wheat flour
1/3 cup old-fashioned oats
Instructions
Preheat your oven to 325 degrees Fahrenheit and grease a 12-cup muffin tin.
In a large bowl, whisk together the melted oil, maple syrup or honey, and eggs until smooth.
Stir in the pumpkin purée, almond milk, and vanilla extract.
Add the pumpkin spice, baking soda, and salt, mixing until combined.
Fold in the whole wheat flour and old-fashioned oats until just incorporated into a batter.
Divide the batter evenly among the muffin cups.
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Ensure your pumpkin purée is 100% pure pumpkin and not the pre-sweetened pie filling. For a fluffier texture, white whole wheat flour is an excellent substitute for standard red whole wheat flour. Store in an airtight container at room temperature for up to 3 days, or freeze for up to one month.
- Prep Time: 10
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 195
- Sugar: 11g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg