Fall! A beautiful time of year. The picturesque foliage, the perfect weather, and best of all, THE FOOD. This season brings all the homey, warm recipes out of the book and onto the plate.
One of the reasons why I love the fall season so much is the fact that pumpkin becomes the center of attention. You can do soo many things with this marvelous piece of produce (and I am not just talking about carving it!)
Below, I have put together a recipe for my healthy, oatmeal pumpkin muffins to satisfy any pumpkin cravings you may have. These are not ordinary muffins because you won’t find any sugar, flour, or bad oils lurking around. All of the ingredients are beneficial to your health and once combined, delicious to taste.
the following recipe makes 12 muffins
- 2 cups old-fashioned oats (blended into flour)
- 1/3 cup old-fashioned oats (unblended), plus more for sprinkling on top
- 1/2 tablespoon pumpkin pie spice, plus more for topping
- 3/4 teaspoon cinnamon
- 3/4 teaspoon ground ginger
- 1 1/2 teaspoons baking soda
- 1 teaspoon sea salt
- 2 eggs
- 1/4 cup unsweetened almond or coconut milk
- 1 can (15 oz.) of organic pumpkin puree
- 1/2 cup honey
- 4 1/2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon flax seed
- 1 teaspoon chia seeds, for topping
- Preheat oven to 325 degrees Fahrenheit. If necessary, lightly grease all 12 cups of your muffin tin with non-stick cooking spray. I normally use a coconut oil spray or to make it easier, a non-stick pan!
- In a large bowl, beat the oil and honey together with a whisk. Add the eggs, and beat well.
- Then add the pumpkin purée, milk, spice blend, baking soda, vanilla extract, and salt. Mix until blended. (TIP: hand mix everything, do not use a blender!)
- Add the flour, flax seed, 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 mix-ins***, like nuts, chocolate or dried fruit, fold them in now.)
- Pour the batter evenly into the muffin cups. Sprinkle the tops of the muffins with the topping mixture: chia seeds, additional oats, and pumpkin spice blend
- Bake muffins for 23 to 25 minutes, or until an inserted toothpick into a muffin comes out clean.
- Let the muffins cool.
The aromas that come from putting these muffins in the oven will have you salivating! I personally enjoy them with a healthy slathering of pumpkin cream cheese from Trader Joes or a slice of butter with honey. I can’t wait to hear how you eat yours! Happy baking and happy fall!
These healthy pumpkin muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
For another delicious, healthy baking recipe: click here for my Banana- Blueberry Bread!
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