These healthy pumpkin muffins are naturally sweet and made with whole grains, and are perfect for breakfast, snacks, or a dinner side! To make them less calories, you can make them into mini muffins or even cookies!
Ingredients
- 1/3 cup melted almond butter (or peanut butter)
- 1/2 cup local honey
- 2 eggs
- 1 cup pumpkin puree
- 1/4 cup milk of choice (I used almond milk)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup gluten-free flour (or flour of choice)
- 1 1/3 cup quick gluten-free oats
- 1/4 cup mini chocolate chips (for topping)
Preparation
Preheat oven to 325 degrees. Grease a 12-cup muffin tin well and set aside.
In a medium bowl, add the melted nut butter of choice, local honey, eggs, pumpkin puree, milk and vanilla.
Whisk to combine well. In a large bowl, add the soda, salt, cinnamon, gluten-free flour, and oats.
Stir to combine. Add the wet ingredients to the dry ingredients and stir until just combined. Don’t over mix here.
Divide the batter among the 12 muffin cups. Sprinkle with mini chocolate chips.
Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the muffins spring back when lightly touched.
Let the muffins cool for 5 minutes in the pan and then remove and allow them to cool on a wire rack. Enjoy warm or at room temperature!
Nutritional Information
Calories: 165 for 1 muffine
Protein: 4.4 grams
Fats: 7.8 grams
Carbs: 26.3 grams
Sugar: 8.8 grams