Hello everyone! Hope you’re all having a fantastic week so far. I am so excited to share this recipe with you. 🙂
Inspired by Kate of Cookie and Kate and this recipe, I HAD to try these pumpkin muffins – and they did not disappoint! Let me show you how to make them. They are so easy, customizable, and totally delicious. Plus, you can make them in one bowl!
Because they’re made with whole wheat flour, coconut oil, and energy-boosting spices, they are super flavourful and delicious. Don’t worry if you don’t like coconut oil – it does NOT taste coconutty at all, but you can also use melted, cooled butter or canola oil.
These super-healthy muffins would make the perfect breakfast (alongside some scrambled eggs, a smoothie, or yogurt), school snack, or even dessert. I loved them crumbled up on top of oatmeal in the morning or spread with peanut butter as a snack. Despite their super nutritious boost, they’re light, fluffy, and just as delicious as the ones you find in a bakery.
Anyways – here we go! Mix up the dry ingredients, including your choice of flour, brown sugar, and yummy spices.
- ⅓ cup melted coconut oil (or other neutral-flavoured oil, like canola)
- ¼ cup maple syrup (honey works too)
- ¼ cup dark brown sugar
- 2 eggs, at room temperature
- 1 cup pumpkin purée
- ¼ cup almond milk (any milk works)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 heaping teaspoons cinnamon
- ¼ teaspoon nutmeg
- 1¾ cups flour (use any combination you like: we used ½ cup spelt + ½ cup kamut + ¾ cup whole wheat flour)
- 1/3 cup chocolate chips (OPTIONAL), plus more for decorating top if desired
- Preheat oven to 350 degrees Fahrenheit. Grease ten cups of muffin tin with coconut oil or butter.
- Stir together dry ingredients. Sift if desired.
- Whisk together wet ingredients. If the coconut oil solidifies, place the bowl into warm water and whisk again.
- Pour wet ingredients into dry. Stir, using a large spoon, until just combined. Do not overmix! Add chocolate chips or other additional mix-ins (nuts, flax, dried fruit, etc.)
- Divide batter between ten muffin cups.
- Decorate tops using oats, cinnamon, chocolate chips, flax, etc.
- Bake for 24 minutes.
- Place muffin tin on cooling rack. The muffins are super delicate until cool, so wait until they are cool before removing them from the tin. It helps to run a butter knife around the outer edge to loosen them up.
- Serve warm or at room temperature with peanut butter. 🙂
- Measure the pumpkin puree by spooning it into a plastic measuring cup and then leveling the top, rather than plopping it into a ‘wet’ measuring cup or eyeballing it from the can.
- Do not overmix the muffins in step 4. Overmixed muffins = dense, tough, hard, dry muffins. You should still see a couple of floury blobs, and the batter will definitely be lumpy. It’s okay – it will smooth out and become super tender after baking.
- These muffins keep well in the freezer. Store them in a freezer-safe bag and defrost individual muffins as needed.
- You could really go crazy with add-ins here! Fold in mini dark chocolate chips, chopped dried cranberries or crystallized ginger and/or chopped nuts like pecans or walnuts. Next time, I might add flax and raisins.
Mom took Seline and I to Ikea for breakfast, and Seline had the classic $1 Ikea breakfast with scrambled eggs, sausage, and potatoes. Plus some bacon.
While I had these! Also packed some nut butter, of course. 😛
Mom and Seline loved the Ikea breakfast – and they like the muffins too! I also brought a bottle of cold milk for protein.
I smeared one generously with peanut butter. Check out how the sun makes the peanut butter glow – it looks heavenly (even though PB already is…) 😉
And had another one with LOTS of almond butter. Look at how it glistens! This was such a fun breakfast.
Yummmm. If you try this recipe out, comment below to let me know how it goes for you. 🙂 I’d love to hear about the add-ins you used and the toppings you served it with.
Have an awesome day everyone!