Healthy, good-for-you breakfast dishes is what I am all about. Oh and, they also need to be quick and easy to make, because nobody wants to wait for their breakfast, right? Well, these pumpkin breakfast muffins are all that and more.
Within 5 minutes I have these triple pumpkin muffins in the oven. In the meantime I get the kids and myself dressed. Once these pumpkin muffins come out of the oven I let them cool off just a bit (not to burn our tongues) and serve them with a dollop of coconut yogurt. Say bye bye to day-in day-out cereal for breakfast! (Nothing wrong with crunchy homemade granola btw..)
How I make these pumpkin breakfast muffins?
Did I mention I love fall baking and everything pumpkin? These healthy muffins have triple pumpkin in ‘m… LOVE! Ok, let’s get bakin’!
If you are making your own pumpkin puree, I would suggest you do that the day before, but I totally understand if you use a can (I just can’t get my hands on canned pumpkin here in Nicaragua). Also I make my own pumpkin spice mix ( I usually mix a full jar right when fall starts), but you can use store bought as well.
Make the batter
I preheat the oven first, because mixing the ingredients for these pumpkin muffins together and pouring the batter into the muffin tin is done in no time.
In a large bowl, I beat coconut oil and maple syrup together with a whisk. I add the (flex) eggs, and beat well. Now I mix in pumpkin purée, oat milk, pumpkin spice blend, baking soda, apple cider vinegar (just a bit to make the muffins even fluffier!), vanilla extract and salt.
To the same bowl, I add the flour and oat. With a large spoon Is mix it until just combined (a few lumps are ok). I usually only top the muffins with something extra like oats, nuts, cranberries and/or pumpkin seeds, but if you’d like to add any additional mix-ins to the batter, now is the time to fold them in. And then the batter for my pumpkin breakfast muffins is ready!
Fill the muffin tin with batter
You can go two ways: use muffin liners or just grease the muffin tin lightly. I divide the batter evenly between the muffin cups and sprinkle the tops of each of them with about a tablespoon of oats, cranberries and/or pumpkin seeds.
Bake these healthy pumpkin muffins
I bake the muffins in the preheat oven for 24 to 26 minutes, or until a toothpick inserted comes out clean.
I place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. When I use muffin liners I immediately place them individually on the cooling rack to speed up the cooling. When I don’t use muffins liners, I run a butter knife along the outer edge of the muffins to loosen them from the pan (but they have to cool off a bit first…).
Storing these pumpkin breakfast muffins
These muffins taste even better after they have rested for a couple of hours, but honestly I usually can’t wait that long! They’ll keep at room temperature for up to a day, or in the refrigerator for up to 4 days. Freezing them is a great idea as well. This way you always have a stack of muffins on hand! In the freezer in a freezer-safe bag they will keep for up to 3 months (just defrost individual muffins as needed and warm up.
What is so great about these pumpkin breakfast muffins?
- The batter for these healthy muffins is quick and easy to make; only one bowl required = less dishes!
- They’re made with whole grains, yet they’re fluffy and delicious. No one will know the difference. Healthy + yummy = double win!
- They’re also naturally sweetened with maple syrup, rather than loaded with refined sugar. Plus the maple syrup gives an extra touch of flavor, so good!
- Triple pumpkin.. do I need to say more? These muffins burst with flavor.
- They freeze well for later, too. Just defrost individual muffins in the microwave for 30 to 60 seconds, or gently warm them up in the oven. I think they are best warm, but my kids bring them to school for a snack and have never complaint.
These healthy muffins put a smile on my face. They are spot on; pretty to look at, even better to bite in! We all love them around here. I hope you and your kids do too. They are
quick and easy to make in the morning – made wholesome ingredients – also great as a to-go-snack – the perfect treat to make with kids – & so delicious
Want to spice up your breakfast routine even more? Let me help you out with some suggestions… How about this quinoa breakfast bowl, pumpkin smoothie bowl & porridge, blueberry oatmeal bake, carrot cake muffins or this creamy yogurt and mango mousse parfait? Or even better my 8 favorite healthy, easy and quick breakfast recipes gives you all the inspiration you need!
Pumpkin breakfast muffins
Equipment
- Tin for 12 muffins
Ingredients
- 150 ml olive oil (or sub coconut oil)(approx. ⅔ cup or 135 grams)
- 120-160 grams maple syrup (to taste, or sub honey)(aprrox. ⅓-½ cup)
- 2 egg (chicken eggs or fleggs/flax seed eggs**)
- 250 grams pumpkin puree (approx. 1 cup)(homemade or from a can)
- 60 ml/gr oat milk (or other milk of choice)(approx. ¼ cup)
- 2 tsp pumpkin spice mix (link to my homemade spice blend below in Notes*)
- 1 tsp baking soda
- 1 tbsp apple cider vinegar (or plain vinegar works as well)
- 1 tsp vanilla extract
- ¾ tsp fine grain sea salt
- 220 gr whole wheat flour (or sub white whole wheat flour (if you can find some.. – it's my favorite to bake with- or whole wheat pastry flour or even all purpose flour)(approx. 1¾ cup)
- 35 gr old-fashioned oats (approx. ⅓ cup)
Toppings (optional but highly recommended)
- a handful old-fashioned oats (and/or)
- a handful dried cranberries (and/or)
- a handful pumpkin seeds (and/or)
Instructions
- Preheat oven to 325F/ 165C. If necessary, grease all 12 cups of your muffin tin with (vegan)butter, (coconut/olive) oil or non-stick cooking spray or line each one of them with a paper muffin cup.
- In a large bowl, beat the oil and maple syrup together with a whisk. Add the (flex)eggs, and beat well. Add the pumpkin purée, oat milk, pumpkin spice blend, baking soda, apple cider vinegar vanilla extract and salt.
- Add the flour and oats to the bowl and mix with a large (wooden) spoon, just until combined (a few lumps are ok). Fold in any add-ins now (or just sprinkle them on top like I do in this recipe).
- Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats/craisins/pumpkin seeds.
- Bake muffins in the preheated oven for 24 to 26 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 if you are not using muffin tin liners.
- The muffins keep at room temperature for up to a day, or in the refrigerator for up to 4 days. In the freezer in a freezer-safe bag they will keep for up to 3 months (just defrost individual muffins as needed and warm up (highly recommended).
Notes
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