breakfast / Australian
Healthy Pumpkin Muffins
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
- 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
- In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
- Preheat oven to 165°C and prepare muffin tins
- Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
- Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you’d like.
- Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. These muffins taste even better after they have rested for a couple of hours! They’ll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).