Description
Delicious and healthy pumpkin muffins made with wholesome ingredients. Perfect for breakfast or a snack!
Ingredients
Scale
- 1 (15-oz) can pumpkin purée (unsweetened; about 1 ½ cups)
- 3 large eggs (well beaten)
- ¼ cup unsweetened applesauce
- 3 tablespoons avocado oil or melted coconut oil
- 1 ½ teaspoons vanilla extract
- 1 cup oat flour (or finely ground rolled oats)
- 1 cup almond flour
- 3 tablespoons ground flaxseed
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- Pinch of sea salt (optional; skip if under 1 year)
- 1 ripe mashed banana
- 2–3 tablespoons pure maple syrup
- 2 tablespoons collagen peptides
- Sprinkle of hemp hearts
- Thin banana slices (to gently press on top of muffins, before baking)
Instructions
- Preheat the oven to 350°F.
- Line a standard 12-cup muffin tin with paper liners or lightly grease with oil.
- In a medium bowl, whisk together the pumpkin purée, eggs, applesauce, oil, vanilla, and any optional add-ins such as mashed banana, maple syrup, or collagen. Mix until smooth and slightly frothy.
- In a separate large bowl, combine the oat flour, almond flour, ground flaxseed, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Stir well to evenly distribute the dry ingredients.
- Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to fold the mixture together until just combined.
- Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. If desired, sprinkle hemp hearts on top or gently press a banana slice into the center of each muffin.
- Bake for 28–32 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes. Carefully transfer to a wire rack to cool completely before serving.
- Store muffins in an airtight container at room temperature for 2–3 days, or freeze for up to 2 months.
Notes
- For optional add-ins, consider using chocolate chips or chopped nuts.
- If using mashed banana or maple syrup, extend the bake time to 30–34 minutes.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg