Healthy Pumpkin Muffins

These healthy pumpkin muffins are lightened up with less oil and sugar but are every bit as moist and fluffy as you'd expect! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 148kcal

Author Arman Liew

Ingredients

3 cups oat flour gluten free, if needed
1 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice
2 cups pumpkin puree 15 oz can
1/4 cup coconut oil melted
2 large eggs
2 tbsp unsweetened almond milk any milk works
1 cup coconut sugar

Crumb topping

3 tablespoons oat flour
3 tablespoons rolled oats
1 tablespoon coconut sugar
1/4 teaspoon cinnamon
2 1/2 tablespoons coconut oil melted

Instructions

Preheat the oven to 180C/350F. Grease a 12-count muffin tin and fill each one with muffin liners.
In a small bowl, whisk together the oat flour, baking powder, and pumpkin pie spice and set aside. In a separate mixing bowl, add the pumpkin puree, eggs, coconut oil, milk, and coconut sugar and mix until smooth.
Gently fold the dry ingredients into the wet ingredients, mixing until combined. Distribute the batter evenly amongst the muffin tin.
Make the crumb topping by mixing together the oat flour, rolled oats, coconut sugar, cinnamon, and melted coconut oil. Sprinkle over the top of each muffin.
Bake the muffins for 18-20 minutes, or until a toothpick comes out mostly clean.
Remove the muffins from the oven and let them cool in the tin for 10 minutes, before carefully transferring them to a wire rack to cool completely.

Video

Notes

TO STORE: Muffins can be stored at room temperature, covered, for up to 3 days. If you'd like them to keep longer, store them in the refrigerator and they will keep for up to 1 week.

TO FREEZE: Place muffins in a ziplock bag and store them in the freezer for up to 6 months. Let them thaw completely from their frozen state.

Nutrition