When you think of the Fall season the majority of us think of pumpkin flavored everything. These Healthy Pumpkin Muffins are here for just this reason. Indulge yourself in these muffins without the guilt of all the sweets.
Healthy Pumpkin Muffins Recipe
I personally love recipes that can double for multiple meals. These Healthy Pumpkin Muffins are a great breakfast treat or could be used as an alternative healthier dessert option.
They are flourless and Healthy pumpkin muffins that are made in the blender and flavored with cinnamon and chocolate chips. What kid doesn’t love the chocolate mixed with breakfast?
My kids love to bake so making these Healthy Pumpkin Muffins allows them time in the kitchen to learn recipes and even math. They love that they can eat them after they worked so hard to make them. I feel like as my kids grow older they are open to trying and having anything I make them!
Making these muffins?
What are some of your “better choices” pumpkin recipes? I would love to hear about them. I like testing out a variety of recipes so if you plan on making these Healthy Pumpkin Muffins come back and let me know what you think. Also, Please use my hashtag #healthyfitnessmeals so I can see your remakes.
I have a few Muffin recipes on my blog that you can try, but here is a popular one you can try the next time you are in the mood to bake muffins: SKINNY CHOCOLATE ZUCCHINI MUFFINS!
Here are a few other easy to make dessert recipes you might like. Try them and let me know your thoughts:
Also, remember to subscribe to my NEWSLETTER for free and receive recipes like these healthy pumpkin muffins delivered right to your inbox!
Finally, if you try a recipe and you like it, please use my hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured! FOLLOW Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of my latest blog posts and recipes.
Healthy Pumpkin Muffins
- 1 cup pumpkin puree
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil melted
- 1/2 cup almond milk
- 1/2 cup coconut sugar or low-calorie sweetener
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup semisweet chocolate chips
- cooking spray
- Preheat the oven to 350°F. Coat 9 cups of a muffin tin with cooking spray, or alternatively, line the muffin cups with paper liners.
- Place oats into a blender, blend well to make oat flour. Remove and set aside in a bowl.
- Place the pumpkin, eggs, vanilla, coconut oil and almond milk in a bowl and mix well with a fork. Alternatively, you can place the, in a blender. Blend until combined.
- Add the coconut sugar, oats, baking powder, baking soda, salt, cinnamon and nutmeg to the bowl with oats. Mix.
- Add the wet ingredients in the blender or if you mixed in the bowl into the dry ingredients with oats. Mix well until combined.
- Gently fold the chocolate chips into the batter with a spoon.
- Pour the batter into the muffin tins, filling each cup ¾ of the way full. Bake in the oven for 18-20 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Any milk will be fine in place of almond milk. Try coconut milk or regular milk
- Try dark chocolate or sugar-free chocolate chips