
breakfast / Australian
Healthy Pumpkin Muffins
Recipe
Total Time
40mins
Yield
12
Wholesome. Delicious. Ideal for an Autumn Mother's Day breakfast. Oats, honey, pumpkin and warming spices, including cinnamon, ginger and nutmeg - a treat packed with protein. Amazing with a steaming pot of Woodford.
You could really go crazy with add-ins here. After stirring in the flour and oats, gently fold in up to ¾ cup chocolate chips, chopped nuts like pecans or walnuts, and/or some chopped dried cranberries or crystallised ginger.
These muffins are great on their own, with a pat of butter, or spread with almond butter. They would also be fantastic with homemade pecan butter or coconut butter.
MAKE IT VEGAN: Use maple syrup, flax eggs and non-dairy milk.
Adapted from recipe on Cookie + Kate
Ingredients
- ["80ml melted coconut oil or extra-virgin olive oil*","120ml maple syrup or honey","2 eggs, at room temperature","250g pumpkin purée","60ml milk of choice ","2 teaspoons pumpkin spice blend (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves)","1 teaspoon baking soda","5ml vanilla extract","½ teaspoon salt","1 ¾ cups whole wheat flour or good quality gluten free flour mix","⅓ cup old-fashioned oats, plus more for sprinkling on top","Optional: 2 teaspoons raw sugar for sprinkling on top"]
Instructions
The perfect coffee
The nutmeg and other spices in the muffins will highlight the spiciness in this full bodied strong coffee
Woodford
Blend
Dark chocolate, ripe cherries and caramelised sugar.
Strength
$15.75 – $42.00
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