Pumpkin breakfast muffins
Pumpkin breakfast muffins with triple pumpkin; pumpkin puree, pumpkin spice mix and pumpkin seeds. These healthy muffins are so moist and fluffy. THE BEST quick breakfast, lunchbox snack or pre or post workout treat!
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
*pumpkin spice blend
**flegg/flax seed egg: 1 batch = 1 tbsp of flaxseed meal mixed with 3 tbsp of hot water left for 15 minutes to thicken. 1 batch = 1 egg. Note: When using flaxseed eggs your muffins will be a bit drier and crumblier than using eggs. You can add an extra tbsp of oil, but no more (otherwise the ratios are off).
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.