Pumpkin Muffins

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Pumpkin season is here! We may overdue the whole pumpkin spice thing and fall decorations in South Florida to make up for the fact that it doesn’t quite feel like fall. But I love it. I love the season of fall and I really love that we made it through another really hot summer. So, I will over due the pumpkin spice thing as well, while I blast my AC, slip on some warm socks, light a pumpkin scented candle and sip a pumpkin spice latte…  

And of course it wouldn’t be fall without pumpkin muffins. And believe it or not, these muffins are healthy and delicious! I make a big batch and freeze some. They can be defrosted in the microwave for 10 seconds or left out for a bit to defrost. My boys love these for breakfast, snacks, dessert and packed in their lunchbox as a special treat. My favorite way to enjoy them is to warm it up for a few seconds, slice down the middle and add a little bit of butter. It is perfect paired with a simple smoothie for breakfast.

 

Pumpkin Muffins
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2402 calories
375 g
372 g
88 g
45 g
67 g
1160 g
2617 g
166 g
0 g
14 g
Nutrition Facts
Serving Size
1160g
Amount Per Serving
Calories 2402
Calories from Fat 758
% Daily Value *
Total Fat 88g
136%
Saturated Fat 67g
337%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Cholesterol 372mg
124%
Sodium 2617mg
109%
Total Carbohydrates 375g
125%
Dietary Fiber 24g
95%
Sugars 166g
Protein 45g
Vitamin A
1536%
Vitamin C
36%
Calcium
37%
Iron
74%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/3 cup of coconut oil
  2. 1/2 cup of honey
  3. 2 eggs
  4. 2 cups of pumpkin
  5. 1/4 cup of almond milk(I use almond coconut milk)
  6. 1 tsp. baking soda
  7. 1 tsp. vanilla extract
  8. 1/2 tsp. of salt
  9. 1/2 teaspoon of cinnamon(You can definitely use pumpkin pie spice mix instead if you prefer.)
  10. 1 tsp. of sugar
  11. 1 3/4 cups of white whole wheat flour
  12. 1/3 cup of quick oats plus a little more for sprinkling on top.
  13. 1 tsp. of cinnamon sugar to sprinkle on top.
Instructions
  1. Preheat the oven to 325 degrees.
  2. Grease all 12 cups of your muffin tin or use paper liners.
  3. In a large bowl, beat the coconut oil and honey together with a whisk.
  4. Add the eggs and beat well.
  5. Mix in the pumpkin and almond milk, followed by the baking soda, vanilla extract, salt, cinnamon and sugar.
  6. Add the flour and oats to the bowl and mix.
  7. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full.
  8. Sprinkle the tops of the muffins with a small amount of oats.
  9. Then sprinkle with cinnamon sugar.
  10. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
beta
calories
2402
fat
88g
protein
45g
carbs
375g
more
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