In a small bowl mix oat flour baking powder baking soda salt and pumpkin pie spice. Pumpkin Spice Topping Recipe To top off your muffins add a drizzle of maple syrup on top.

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Line a muffin tin with muffin liners and fill each with the muffin mixture.

Healthy pumpkin muffins recipe. Just microwave a frozen muffin for 20 to 30 seconds. Remove and set aside in a bowl. Baking healthy pumpkin muffins is straightforward.

Mix the ingredients for the muffins in a bowl using a fork or a whisk. And that is basically the entire recipe. In a large bowl whisk together flours baking powder baking soda salt and pumpkin pie spice.

Then mix together two tablespoons of sugar one teaspoon of cinnamon and 18 teaspoon of pumpkin. These easy and delicious muffins make a great fall. They freeze very well.

While store-bought muffins can range from anywhere to 300-600 calories and add more than 20g of fat 70g of carbs and 50g of sugar to your day these ultra-satisfying muffins. Warm in the oven preheated to 325 degrees F for about 5-10 minutes or until warmed through. Stir in the vinegar.

The taste is brilliant and the texture is so close to those not-so-healthy muffins. In a medium bowl stir together the pumpkin coconut oil or butter vanilla and stevia. Make these for an easy snack healthy.

Once baked these pumpkin muffins are light fluffy and full of pumpkin-spice flavor. Add dry ingredients to wet and stir until combined. Preheat oven to 325 and line muffin tin with liners.

Pumpkin muffins make the perfect fall breakfast or treat. Warm in the microwave for about 40 seconds per muffin. The color is warm and beautiful they are tender and light they are just sweet enough and the recipe makes a perfect dozen.

Chop dark chocolate or use chocolate chips and sprinkle on top of the muffins. Whisk in the pumpkin purée. This is my new all time favorite healthy muffin recipe.

Healthy Pumpkin Muffins are made with whole wheat flour Warm spices pumpkin coconut oil and sweetened with pure maple syrup. Sprinkle the baking soda cinnamon nutmeg ginger allspice and salt over the top. Pumpkin puree maple syrup 12 cup plant based milk or traditional milk and two eggs.

Stir in the milk. This healthy pumpkin muffin recipe with cinnamon crumble is my favorite and definitely kid-approved. Make the batter Mix your wet ingredients then mix your dry.

Here are the 4 steps to make them. Add pumpkin honey eggs. You can also substitute artificial sweetener for half of the sugar and some whole wheat flour for nutrition and they still taste great.

A plant based milk like Silks Oat Yeah or AlmondMilk. The best healthy pumpkin muffins EVER. This is my lower fat version of a pumpkin bread recipe using extra pumpkin and no oil.

Preheat oven to 350F and line a muffin tin with liners and nonstick spray. In a large bowl whisk pumpkin coconut oil eggs maple syrup and vanilla until well combined. Sprinkle the flour and oats over the top then with a rubber spatula gently incorporate just until the flour disappears.

Whisk or use a rubber spatula to stir gently to combine. How to make these healthy pumpkin muffins Make the oat flour Place oats into a blender blend well to make oat flour. This healthy pumpkin muffin recipe is made without refined sugars just a little pure maple syrup and is packed with whole grains.

Remove from the freezer and let them thaw to room temperature overnight. Reheat the healthy pumpkin muffins in one of three ways. Begin with the wet ingredients.

Stir in the erythritol pumpkin spice and salt until completely combined.

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