Pumpkin Spice Muffins
healthy pumpkin muffin tips
With the pumpkin, avocado oil and spices, this Pumpkin Spice Muffin already packs a good amount of wholesomeness. Here are a few tips that will really up the healthy muffin factor.
how to turn these muffins into pumpkin oatmeal muffins.
To turn this muffin recipe into a pumpkin oat muffin lower the all-purpose flour down to 1 cup and add 1 cup ground oats.
Pro Tip: Replacing 1 cup of all-purpose flour with 1 cup of ground oats will increase the baking time to 35- 40 minutes.
This food processor has been a life saver for me with everything from making oat flour, grating cheese to grinding dates for making energy balls. I use the processor at least once a week and it is still going strong after almost 10 years.
replacing the sugar with honey.
Let me first say that I am a huge fan of using raw local honey in these muffins. My husband didn’t enjoy the replacement as much as I did. If you tend to like sweeter muffins stick with granulated cane sugar when preparing these muffins.
To replace the sugar with honey just swap out 1 cup of sugar with 1 cup of honey.
- 15 oz can pumpkin
- 2 large eggs
- 1/2 cup oil *I used avocado oil
- 1 tsp pure vanilla extract
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves (optional)
- 1 tsp cinnamon
- 1/2 cup chopped walnuts
- 1/2 cup white chocolate chips
Preheat oven to 350℉ and line a 12 cup muffin pan with muffin liners.
Cream together wet ingredients. In a separate medium sized bowl sift together dry ingredients.
Incorporate dry ingredients into wet ingredients, mixing until just incorporated.
Stir in additional toppings.
Using a 1/4 cup measuring cup divide batter among muffins cups. Bake for 25-30 minutes or until toothpick inserted in center comes out clean and muffin springs back to the touch.
*Please use as many organic ingredients as possible.* thank you fed up foodie by heather