Spiced Pumpkin Muffins

Everything worth having takes time…. except muffins! I love simple bakes like these.

These came out slightly sweet, fluffy and moist, plus they can easily be made vegan by swapping maple syrup for honey and eggs for flax eggs!

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{I used coconut oil here like I normally do, which can be substituted if you’d like. Remember though, if you melt the coconut oil let it cool a bit before you combine it with the honey so it doesn’t crystallize too much. Then the eggs are added, followed by the puree and milk. Spices, salt, baking soda, and vanilla extract is mixed in. Finally, fold in the dry ingredients- whole wheat flour or whole wheat pastry flour and rolled oats.}

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The batter is quite thick and sticky, I only added a bit of extra water just incase. Besides that, trust these and don’t over bake them.

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I clearly topped these with additional oats before I baked them. I honestly thought they’d look like meatballs without it.

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They were tested ready at 23 minutes so I took them out immediately and let them do their thing for an additional 15-20 minutes and they firmed up perfectly.

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Sprinkle more cinnamon on top, you won’t regret it!

Enjoy, and I hope yours last longer than mine!

Spiced Pumpkin Muffins
Print Recipe
Fluffy pumpkin muffins made with whole wheat and oats. Slightly sweet and spiced just right for breakfast or mid-day. These are muffins for the soul!
Servings Prep Time
12 Muffins 5 Minutes
Cook Time
23 Minutes
Servings Prep Time
12 Muffins 5 Minutes
Cook Time
23 Minutes
Spiced Pumpkin Muffins
Print Recipe
Fluffy pumpkin muffins made with whole wheat and oats. Slightly sweet and spiced just right for breakfast or mid-day. These are muffins for the soul!
Servings Prep Time
12 Muffins 5 Minutes
Cook Time
23 Minutes
Servings Prep Time
12 Muffins 5 Minutes
Cook Time
23 Minutes
Ingredients
  • 1/3 cup canola oil Or coconut oil, virgin
  • 1/2 cup honey Or maple syrup
  • 2 whole Eggs, room temp Vegan- sub 2 flax eggs, make ahead of time
  • 1 cup Pumpkin puree
  • 1/4 cup Almond milk, unsweetened Any milk variety
  • 1 tsp baking soda
  • 1 tsp Vanilla extract, pure, natural
  • 1 tsp Cinnamon, ground
  • 1/2 tsp All spice, ground
  • 1/2 tsp Nutmeg, ground
  • 1/2 tsp salt
  • 1 and 3/4 cup Whole wheat or whole wheat pastry flour
  • 1/3 cup Oats, rolled, old fashioned + More for topping
Servings: Muffins
Instructions
  1. Preheat the oven to 325 degrees Fahrenheit. Melt 1/3 c of coconut oil plus a bit extra to grease muffin tins.
  2. In a large mixing bowl: Whisk melted 1/3 c of oil and 1/2 cup of honey (or maple.) Once mixed, add both eggs and whisk well. Then, combine 1 c pumpkin puree and 1/4 c of milk. Followed by baking soda, salt, and the cinnamon, nutmeg, and all spice.
  3. Once liquid is mixed, in the same bowl add the 1 and 3/4 c whole wheat flour (or ww pastry f) and 1/3 c of oats. Mix to combine by folding, and don't over do it.
  4. Evenly spoon the batter into 12 muffin tins. Grease prior if needed or use parchment papers. Bake in the oven for 23 minutes. Toothpick should comes out dry, but test this early rather than later!
  5. Sprinkle cinnamon, let cool for about 15 minutes or so. Then you're ready for entry.
Recipe Notes

Nutrition information per (1 muffin) serving

Calories 306 | Fat 10.8 | Carbohydrates 54.5 | Fiber 15.5 | Protein 5.6

  • Storage: Keep in air-tight container room temperature for 3 days maximum. 7 days would need refrigeration. Freezes well when cooled and kept in air-tight freezer bags.
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Whole Wheat Blueberry Muffins

I woke up, wasn’t expecting to be this awesome. But… this was kind of a magical muffin for me! These muffins are simply going to be your new go-to for Sunday mornings. The base is virtually a whole wheat banana bread. The ingredients are easy and nutritious, making these even more irresistible! Of course all naturally sweet and full of fiber. I hate feeling hungry after biting into a labeled ‘healthy/whole-grain’ muffin and still feeling ravenous. You don’t have to worry, you’ll be satisfied, I promise! It’s not a meal replacer but will curb your appetite until your next meal, making these perfect for slow Sunday mornings. 


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I first baked these for a brunch and they were the best muffins I’ve ever tasted… I know I’m tooting my own horn, but they’re that good!  It’s safe to say it’s very easy to make whole wheat anything too dry. So, don’t just walk away from the oven. You’ll definitely want to check these after 20 minutes the first time, I grab at 23. Check these with a toothpick or fork.

You can also swap the 1 cup of blueberries for 1 cup of diced apples (honey crisp apples are my jam) and totally versatile and easy. I know my clients are dying for this recipe. So, go already! Try these and let me know how yours turn out!

Whole Wheat Blueberry Muffins
Print Recipe
Nutritious no fuss, whole wheat muffins with a tasty 'banana bread' base and fresh blueberries
Servings Prep Time
12 muffins 10 minutes
Cook Time
23 minutes
Servings Prep Time
12 muffins 10 minutes
Cook Time
23 minutes
Whole Wheat Blueberry Muffins
Print Recipe
Nutritious no fuss, whole wheat muffins with a tasty 'banana bread' base and fresh blueberries
Servings Prep Time
12 muffins 10 minutes
Cook Time
23 minutes
Servings Prep Time
12 muffins 10 minutes
Cook Time
23 minutes
Ingredients
  • 1/3 cup coconut oil unrefined, virgin
  • 1/2 cup honey
  • 2 whole eggs (preferably room temperature)
  • 1 cup banana mashed, 3 small, about 285 g
  • 1/4 cup almond milk unsweetened
  • 1 tsp baking soda
  • 1 tsp vanilla extract pure
  • 1/2 tsp salt (I just used kosher)
  • 1 tsp cinnamon ground
  • 1 and 3/4 cup sifted whole wheat flour (I use King Arthur's 100% Whole Wheat Flour)
  • 1/3 cup Rolled oatmeal Old-fashioned (not instant) + plus more for topping
  • 1 cup Blueberries
Servings: muffins
Instructions
  1. Preheat oven to 325 degrees fahrenheit. Grease 12 muffins tins lightly with melted coconut oil or nonstick cooking spray.
  2. In a large bowl beat melted coconut oil and honey (or maple syrup) with a whisk. Add eggs and beat well. Mix in the mashed banana and milk, followed by the baking soda, vanilla extract, salt, and cinnamon. This may sit for a few minutes for optimal flavor.
  3. Sift your flour. Add the dry mix of wheat flour and rolled oats with a large spoon to the bowl just until combined. Add in blueberries here. Don’t over mix!
  4. Spoon the batter into the greased muffin tins evenly. I fill mine about 2/3. Sprinkle rolled oats on top, (optional) about 1 tsp each muffin!
  5. Bake for 23 minutes... not much longer. Toothpick should come clean and the muffins should be golden brown.
  6. Place the muffin pan on the cooling rack for about 10 minutes before using a dull knife to loosen from the tins.
Recipe Notes
  • I use King Arthur's whole wheat flour, and remember I sifted before I measured out 1 and 3/4 cups
  • Let me know if anyone substitutes gluten free flour. These are not a gluten free muffin, check back for my sweet potato muffins for an alternative if you need one!

Nutrition per serving (per 1 muffin): Calories 202 / Fat 6.7 g / Carbohydrates 34 g / Fiber 3.7 g / Protein 4 g

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