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Heart-Healthy Pumpkin Muffins

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.

 


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Heart-Healthy Pumpkin Muffins

These muffins are a great healthy use of pumpkin puree during pumpkin spice season. You only need one bowl which is a plus.
Course Breakfast, Brunch
Cuisine English
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 309kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

Nutrition

Calories: 309kcal | Carbohydrates: 40g | Protein: 5g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 36mg | Sodium: 468mg | Potassium: 222mg | Fiber: 4g | Sugar: 19g
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