Description
Healthy pumpkin muffins are made from oat flour and sweetened with honey. They are fluffy, and packed with pumpkin pie spice. The perfect muffin for a fall breakfast.
Ingredients
Units
Scale
dry ingredients
- 1 1/2 cups + 2 tablespoons old fashioned, rolled oats (see notes)
- 1/2 cup coconut flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons arrow root starch (can sub corn starch)
- 1 tablespoon + 1 teaspoon pumpkin pie spice (Click here for recipe)
wet ingredients
- 1 egg
- 1/4 cup coconut oil, melted
- 1 1/4 cup unsweetened pumpkin puree (not pumpkin pie filling)
- 1/2 cup honey (or sub maple syrup)
- 1/4 cup unsweetened, plain almond milk (or sub other milk of choice)
- 1 teaspoon pure vanilla extract
- 1 large sweet firm, baking apple, such as gala, honey crisp, pink lady
- Optional: 1/2 cup golden raisins
- Optional: 3 to 4 tablespoons sugar in the raw (raw cane sugar)
Instructions
- Prepare: Preheat oven to 350 degrees Fahrenheit. Grease a standard size muffin tin, set aside.
- Make oat flour: To the bowl of a food processor add the rolled oats and blend until a flour like consistency is achieved, about 3 minutes.
- Add dry ingredients: To the food processor with the oat flour add the remaining dry ingredients: coconut flour, baking powder, salt, arrow root starch or corn starch, and pumpkin pie spice. Blend until everything is well combined and set aside.
- Mix the wet ingredients: To a large mixing bowl add the egg and whisk. Also add the coconut oil, pumpkin puree, honey, almond milk, and vanilla extract, mix until everything is well combined.
- Mix batter together: Add the dry ingredients from the food processor to the bowl with the wet ingredients. Gently stir until everything is well combined.
- Shred the apple: Cut the apple into wedges, discarding the core and seeds. Fit a shredding attachment to your food processor and shred the apple. OR leave the apple whole and use a box grater to shred the apple until you get down to the core. Fold the shredded apple and raisins into the muffin batter until everything is well combined.
- Scoop muffins: Use a spring loaded ice cream scoop to measure out 1/4 cup of the batter into each muffin cup, one or two of the may end up being a little smaller. Evenly sprinkle the raw sugar over the top of each muffin, if using.
- Bake: Bake for 20 to 23 minutes, or until a toothpick is removed clean from the center of a muffin.
- Cool: Allow the muffins to cool for 10 minutes before using a butter knife to release the muffins from the pan and removing.
- Eat/store: Enjoy warm – they are great with a little butter – or allow them to cool completely to room temperature before transferring to an air tight container that’s lined with paper towels. Store the muffins in the fridge for up to 1 week. The muffins tend to release a lot of moisture so the paper towels helps to keep them from getting soggy. You can re-heat muffins in the microwave for 30 seconds to 1 minute, but they are also great cold.
Notes
pumpkin pie spice – I love making my own – it’s so easy. Click here for the recipe.
Gluten free: Use certified gluten free oats to ensure these muffins are gluten free.
Heavily adapted from my Spiced Carrot Muffins
