Healthy Pumpkin Spice Muffins with Pumpkin Seeds
Soft, warmly spiced pumpkin muffins made with oat flour, pure maple syrup, and crunchy pumpkin seeds. An easy fall recipe to enjoy for breakfast or an afternoon snack.
Makes: 12 muffins
Prep time: 15 minutes
Bake time: 20–24 minutes
Ingredients
1½ cups oat flour*
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
1 cup pumpkin purée
⅓ cup pure maple syrup
¼ cup olive oil or melted coconut oil
¼ cup unsweetened almond milk or milk of choice
1 teaspoon vanilla extract
⅓ cup raw, shelled pumpkin seeds, plus 2 tablespoons for topping
*Use certified gluten-free oat flour if needed.
Instructions
Preheat the oven to 350°F. Line a 12-cup muffin tin with liners or lightly grease.
In a large bowl, whisk together the oat flour, pumpkin pie spice, baking powder, baking soda, and salt.
In a separate bowl, whisk together the eggs, pumpkin purée, maple syrup, oil, milk, and vanilla until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined. Fold in ⅓ cup pumpkin seeds.
Let the batter rest for 5 minutes to allow the oat flour to absorb some moisture.
Divide the batter evenly among the muffin cups and sprinkle with the remaining pumpkin seeds.
Bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Pumpkin: Use plain pumpkin purée, rather than sweetened pumpkin pie filling.
Coconut oil: Bring eggs and milk to room temperature before mixing to help prevent melted coconut oil from solidifying.
Serving idea: Pair with Greek yogurt for a breakfast with more protein.
Storage: Once completely cooled, refrigerate in an airtight container for up to 5 days or freeze for up to 3 months
