‘Tis the season for all things pumpkin, so today Grae and I decided to experiment with making a healthy, but delicious, pumpkin treat. I must say, we were definitely ‘winging it’, but our version of pumpkin spice muffins turned out great! They’re soft and moist inside, full of flavour, and perfectly sweet. Not to mention, they contain no white flour, butter/margarine, or refined sugar. Yay for that.
Here’s our line up of ingredients… Wholewheat flour, organic old-fashioned oats, ground flax seed, walnuts, pecans, baking powder, baking soda, cinnamon, nutmeg, ginger, pure organic pumpkin puree, grapeseed oil, organic eggs, pure maple syrup, and pure vanilla.
Of course, having a sweet little wispy haired sous chef helps too.
Start by putting the flour into a large mixing bowl.
Add the oats and ground flax.
Be sure to cram as many oats into your mouth as possible when no one’s looking.
Next up, add the baking powder, baking soda, and spices.
Give everything a good stir.
In a separate bowl, pour in the pureed pumpkin.
Add the maple syrup and vanilla…
The grapeseed oil…
And the eggs.
Then give everything a good mix.
Next, add the dry mixture into the wet one.
Mix until just combined.
Then add the nuts…
And gently fold them into the batter.
Prepare a muffin tin by lining it with silicone baking cups or a light layer of grapeseed oil.
Fill the muffin cups almost to the top, but not quite, then pop them in the oven.
Take them out once the tops are cracked and a toothpick comes out clean.
Let them cool for a couple of minutes and serve to your very excited and very silly little munchkin.
Healthy Wholewheat Pumpkin Spice Muffins
(loosely based on this recipe by Bake or Break)
- 1 3/4 cups of wholewheat flour
- 1/2 cup of old-fashioned oats
- 3 tablespoons of ground flax seeds
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon of ginger
- 1 cup of pure pureed pumpkin
- 1/2 cup of grapeseed or olive oil
- 1/2 cup of pure maple syrup
- 2 large organic eggs
- 2 teaspoons pure vanilla
- 1/4 cup of pecans, chopped
- 1/2 cup of walnuts, chopped
Preheat oven to 350 degrees and prepare muffin tin.
Mix together the dry ingredients (except the nuts) and set aside. In a separate bowl, mix together the wet ingredients. Add the dry mixture to the wet one and stir until just combined. Fold in nuts.
Transfer batter into the muffin tin. Bake for 18 to 22 minutes, or until a toothpick inserted into the centre comes out clean.
Allow to cool, then serve or store in an airtight container.
See our favourite banana muffins here and our favourite carrot zucchini muffins here.