Healthy Pumpkin Muffins

Látely, my breákfásts háve consisted of spiced pumpkin muffins, which áre perfect for chilly fáll mornings. My heálthier pumpkin muffins áre máde with whole wheát flour ánd oáts, sweetened with reál máple syrup or honey, ánd cáll for coconut oil or olive oil insteád of butter.

This heálthy pumpkin muffin recipe yields remárkábly light ánd fluffy muffins. Believe me, these pumpkin treáts háve the mágicál power to convert “heálthy muffin” skeptics into ráving fáns!

Eásy, one bowl, heálthier pumpkin muffins máde with whole wheát flour, oáts, coconut oil ánd spices! These pumpkin muffins áre ás light, fluffy ánd delicious ás their coffee shop counterpárts. Recipe yields 12 muffins.

INGREDIENTS

• ⅓ cup melted coconut oil or extrá-virgin olive oil*
• ½ cup máple syrup or honey
• 2 eggs, át room temperáture
• 1 cup pumpkin purée
• ¼ cup milk of choice (I used álmond milk)
• 1 teáspoon báking sodá
• 1 teáspoon vánillá extráct
• ½ teáspoon sált
• 1 ½ teáspoons pumpkin spice blend (or ½ teáspoon ground cinnámon, ½ teáspoon ground ginger, ¼ teáspoon ground nutmeg, ánd ¼ teáspoon ground állspice or cloves)
• 1 ¾ cups white whole wheát flour or regulár whole wheát flour
• ⅓ cup old-fáshioned oáts, plus more for sprinkling on top

INSTRUCTIONS

• Preheát oven to 325 degrees Fáhrenheit (165 degrees Celsius). If necessáry, greáse áll 12 cups of your muffin tin with butter or non-stick cooking spráy (my pán is non-stick ánd didn’t require ány greáse).

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