Healthier Pumpkin Muffins - Recipe

New pumpkin muffin recipe, I made last week - we do like them, not fluffy, medium density, but very yummy! I didn't take a photo - so unlike me!!

INGREDIENTS
⅓ cup melted coconut oil
½ cup maple syrup or honey
2 eggs, at room temperature
1 cup pumpkin purée
¼ cup milk of choice
2 teaspoons pumpkin spice blend (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves)
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
1 ¾ cups whole wheat flour**
⅓ cup old-fashioned oats, plus more for sprinkling on top
Optional: 2 teaspoons turbinado (raw) sugar for a sweet crunch

INSTRUCTIONS

Preheat oven to 325 degrees Fahrenheit. Grease all 12 cups of your muffin tin with butter or non-stick cooking spray. In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.

Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you’d like to add any additional mix-ins***, like nuts, chocolate or dried fruit, fold them in now.

Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you’d like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.

These muffins taste even better after they have rested for a couple of hours! They’ll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

These muffins are easy to make with basic ingredients. Only one bowl required!

They’re made with 100% whole grains, yet they’re fluffy and delicious. No one will know the difference.

They’re also naturally sweetened with maple syrup or honey, rather than loaded with refined sugar. The maple syrup (or honey) offers a touch of extra flavor, which I love.

These muffins feature a few of your favorite warming spices so they taste like your favorite pumpkin latte.

They freeze well for later, too. Just defrost individual muffins in the microwave for 30 to 60 seconds, or until gently warmed through.