The Best Pumpkin Maple Muffins
I had a massive craving the other day for pumpkin muffins! I know it’s not Fall currently, but I truly think pumpkin muffins are always a GOOD idea! They are packed with nutrients and yummy sweetness! Honestly, they are the perfect post workout carb and breakfast! Sweetened with maple syrup, these pumpkin muffins are super healthy and contain coconut oil, to help with the light and fluffiness of the recipe. They’re also loaded with fiber, so you’ll stay satisfied through the morning. Gluten-free, and freezer friendly if they last that long!
These pumpkin muffins are absolutely delicious! The ingredients are clean, and the spices really help the happy dance your palette will do when you take your first bite.
You can prep them the week ahead, so you have a quick post workout or morning snack for the week. They keep fresh in the fridge for up to one week, mine typically don’t last that long. I will enjoy them as an afternoon snack, slathered in a nut butter of choice, after I’ve cut them open and toasted with a cup of coffee or hot tea.
Speaking of treats, I have a few others from the blog that you might love also:
Gut Healing Peaches and Cream Overnight Oats
Valentine’s Day Cupid Rice Krispie Treats
Homemade Dark Chocolate Peanut Butter Cups
This is my favorite way to make healthier pumpkin muffins! Most likely, you have the 10 ingredients on hand already!
Oat flour, eggs, maple syrup, canned pumpkin, coconut oil, baking soda, baking powder, ground cinnamon, salt and chocolate chips! The maple syrup (you could also use honey) makes the sweetness just so darn good!
Optional mix-ins: Chocolate chips are optional, but I highly recommend. Who else loves a pumpkin/chocolate chip combo? I also really love the flavor of some chopped nuts, like pecans! You can use dairy-free chocolate chips, if you’d like a dairy free option.
How to make the best pumpkin maple muffins:
What You Need
3 cups oat flour
1 can pumpkin
4 large eggs
1 teaspoon cinnamon
¼ teaspoon nutmeg
1/4 cup maple syrup (honey also works)
1 1/2 cups coconut oil
2 tsp baking soda
2 tsp baking powder
1 tsp salt
2 cups chocolate chips
Directions:
In a large mixing bowl, beat eggs, maple syrup, pumpkin and oil until smooth.
Combine flour, baking soda, baking powder, cinnamon and salt and mix well. Fold in chocolate chips.
Fill greased or paper lined muffin cups 3/4 full.
Bake at 400 degrees for 16–20 minutes, or until a toothpick comes out clean.
Cool in pan before removing to wire rack.
Makes 24 muffins
Nutrition: Nutrition: 262 Calories 19.7g Fat 21.6g Carbs 3.8g Protein
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