Healthy Pumpkin Muffins
This healthy pumpkin muffins recipe is made with real food ingredients like whole wheat and honey. They're a great fall breakfast or snack idea!
Servings: 20 muffins
Ingredients
- 1 1/2 cups whole wheat flour I use hard white wheat
- 1 cup old fashioned oats
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 2 eggs beaten
- 1 cup pumpkin puree
- 1/3 cup oil I use coconut oil
- 3/4 cup honey
- 1/2 cup buttermilk
- 1 1/2 tsp vanilla
Instructions
- Preheat oven to 400 degrees F. Line muffin tins with cupcake liners or grease them to prevent sticking.
- Beat eggs in a small bowl with a fork or whisk and set aside.
- Combine the dry ingredients in a large mixing bowl.
- Whisk together the liquid ingredients (and the beaten eggs) in a separate medium-sized mixing bowl, whisking until everything is thoroughly combined.
- Add the liquid mixture to the dry mixture. Stir gently until all ingredients are combined into a smooth batter. Do not overmix.
- Divide batter into 20-22 greased or lined muffin cups. Fill cups 3/4 to almost all the way full.
- Bake at 400 degrees F. for 18-20 minutes.
- Remove muffins from the oven and remove from pan to a cooling rack to cool.
- Store in an airtight container.
Notes
This recipe makes about 18-22 muffins, depending on how much you fill each of the muffin cups.