These muffins are a great healthy use of pumpkin puree during pumpkin spice season. Whole wheat flour substitutes white and honey or maple syrup is a more natural alternative to processed sugar. You only need one bowl which is a plus.
Heart-Healthy Pumpkin Muffins
- 2/3 cup coconut oil melted
- 1 cup maple syrup or honey
- 4 large eggs
- 2 cup pumpkin puree
- 1/2 cup milk cow or nut
- 2 tsp. vanilla extract
- 3 1/2 cups whole wheat flour
- 2/3 cup large flake oats
- 2 tsp. baking soda
- 2 tsp. cinnamon ½ground ginger, ¼ground nutmeg, and ¼ground allspice or cloves)
- 1 tsp. ginger
- 1/2 tsp. ground nutmeg
- 1/2 tsp. cloves
- 1 tsp. salt
- 1 cup raisins substitute chocolate chips, chopped nuts
- Preheat oven to 350F. Prepare your muffin tins by greasing, or using paper or silicone cups.
- In a large bowl, whisk the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the rest of the wet ingredients and combine well.
- Add all the dry ingredients and mix until combined. Add the raisins or other ingredients.
- Use an ice cream scoop to distribute into the muffin cups. Bake muffins for 30 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. You can keep at room temperature for a couple of days, then move to the fridge. I love to toss extras into a large ziploc bag and store in the freezer.