If you love fall season and all the amazing fall recipes, then you need to include these on your list of favorites. These Pumpkin Muffins are delicious and the entire family will eat these up in no time! They are extra soft, delicately spiced, moist but not mushy, and a favorite anytime snack. I decided to make this batch a little larger than my usual recipes, just because they are too good for only a few. These are the perfect school snack, afternoon treat, and dreamy dessert you can have. Gather all the ingredients in a large bowl, mix it, bake it for 30 minutes and get ready to fall in love with these homemade Pumpkin Muffins.
The title says it all “The Best Pumpkin Muffins”. They are not only easy to make and delicious, but they are simple and it fits everyone’s taste. No need for extra sugar, cream cheese, icing or crumble because these are a mouth full on its own.
Here is Why my Homemade Pumpkin Muffins are a Favorite
- They are perfectly moist and soft- don’t worry about these turning mushy, they are super soft and not too wet inside.
- Refined sugar free- coconut sugar has a lower glycemic index than white or brown sugar. As well as minerals.
- Lactose free- no need for milk or butter in this recipe.
- Refined oil free- olive oil is a great fat to keep your muffins from getting dry. You can also use melted coconut oil.
- Easy to make – no mixer required.
How are these Muffins Healthier?
My homemade pumpkin muffins are made with class ingredients, such as coconut sugar and maple syrup, oat flour (a great flour alternative for baked goods to add more fiber and protein to recipes), organic all purpose flour, olive oil, eggs, spices and the best ingredient “pure pumpkin”. Combine these ingredients for a healthier alternative without changing the delicious flavor of these muffins.
Ingredients Needed
- Oat Flour
- All Purpose
- Pumpkin Pie Spice or All Spice
- Cinnamon
- Baking soda
- Baking powder
- Salt
- Coconut Sugar
- Maple Syrup
- Pumpkin Puree
- Olive Oil
- Eggs
- Water
In a large bowl, combine the dry ingredients. In a medium bowl, mix the wet ingredients. Whisk it all together and fill 20 muffins liners to the top. Pre heat oven to 350 degrees F. Bake for 25 to 30 minutes.
What are some variations?
Add chocolate chips.
Chopped nuts such as pecans or walnuts.
Dried fruit such as raisins.
Sprinkle extra cinnamon on top.
The Best Pumpkin Muffins
Course: Breakfast, SnacksCuisine: AmericanDifficulty: Easy20
muffins10
minutes30
minutes40
minutesEnjoy these delicious homemade pumpkin muffins all year round. For breakfast or snack, these nutritious muffins will become a favorite in your house!
Ingredients
2 cups Oat Flour
1 cup All Purpose Flour
1 tablespoon Pumpkin Pie Spice or All Spice
1 teaspoon Cinnamon
1 teaspoon Baking soda
1 teaspoon Baking powder
1 teaspoon Salt
2 cups Coconut Sugar
1/4 cup Maple Syrup
1 can (15 ounces) Pumpkin Puree
1/2 cup Olive Oil
4 Eggs
1/2 cup Water
Directions
- Pre heat oven to 350 degrees F. Paper line 20 muffin cups.
- Combine the oat flour, all purpose flour, salt, baking powder, baking soda, pumpkin spice, cinnamon in a large bowl.
- In a medium bowl, combine the eggs, coconut sugar, maple syrup, pumpkin puree, olive oil, water; beat until blended.
- Add flour mixture to pumpkin mixture; stir until well combined.
- Fill each muffin cup to the top.
- Bake for 25 to 30 minutes.
- Let the muffins cool for 10 minutes.
- Store muffins in an airtight container for 5 days or freeze for up to 30 days.
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