Healthy Pumpkin Muffins

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
  1. 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.
  2. Preheat oven to 165°C and prepare muffin tins
  3. 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.
  4. 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.
  5. 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).

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
Brew Methods
$15.75 – $42.00 Buy Coffee