By Melissa Uhles
Fall and the cooling temperatures give lots of us pumpkin fever. But unlike pumpkin lattes, this is a recipe that actually has real pumpkin in it. I modified it from a banana bread recipe I tried off of Bethenny Frankel’s site. It’s a healthy muffin because of the reduced sugar and fat as well as the whole grains and pumpkin puree.
That said, I like to bake with whatever I have around. This recipe is versatile like that. Feel free to use unbleached white flour or sometimes I use half white and half oat flour to get a bit more rise out of these muffins.
You can use butter instead of oil and any kind of sugar. You can also use banana or applesauce instead of pumpkin. I like to add walnuts for a little omega 3 action and dark chocolate because of you know the antioxidants.
Pro tip: Throw one in with a school lunch or leave some in a Gladware container on the table for breakfast on a Saturday morning. Then you can sleep in. They taste best the same day but kids aren’t usually finicky when it comes to muffins. Plus, Halloween is around the corner, so you could replace some of your kids candy with a muffin.
Preheat oven to 350 degrees
½ cup of coconut palm sugar or white granulated sugar
1 T of canola oil
1 teaspoon of vanilla extract
1 cup of pumpkin puree
1 cup of oat flour
(grind oats in blender or food processor to make flour) or use unbleached white flour.
½ t of cinnamon or pumpkin pie spice
¾ teaspoon baking powder
¼ t salt
¼ cup of ground walnuts or miniature dark chocolate chips (optional)
Mix dry ingredients in a separate bowl. Fold wet ingredients into the dry ingredients, don’t overmix if you are using white flour. If you use all oat flour mix away!
Spray muffin tin or use liners. This recipe will make six good sized muffins or 9 small ones.
Oat flour doesn’t have gluten and doesn’t get much rise so they will come out a little more flat and dense. That means if you buy certified “gluten free” oats to make this, it will be a gluten free recipe you can share with anyone you know that can’t have gluten.
Use an ice cream scoop to fill the tin or fill each cup about ⅔ of the way full.
Gotta love healthy pumpkin muffins! Goodbye muffin top!
Bake 16-18 minutes, until toothpick comes out with crumbs.
Cool and serve. I hope you enjoy the warm cakey goodness of these like we do around here.
What is your favorite recipe using pumpkin puree? Feel free to share it in the comments. We can’t get enough pumpkin around here!
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