——creativity never goes out of style——

Healthy Pumpkin Spice Muffins

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Halloween comes and goes so quickly, along with all the creepy decorations and spooky costumes. But unfortunately those little chocolate bars and mini treats may still haunt your willpower long after the pumpkins are gone. After an evening spent eating the equivalent of my body weight in bite sized chocolate bars, I find that the best way to get back on track is to find a healthy substitute for those afternoon sugar cravings. And what better use for those pre-carved pumpkins then to bake with them? I never liked to waste food and with all the delicious recipes to use pumpkin there is no reason to toss those little jack o lanterns in the compost just yet.

It’s as easy as chopping up your pre-carved pumpkin into large chunks, tossing them in the oven and wa-la. You have the perfect ingredient for baking healthy snacks. These muffins are moist, flavorful and the perfect alternative to processed and sugar filled treats. Trust me, these healthy muffins will top up your stomach instead of giving your stomach a muffin top.

Ingredients:

  • 1/2 cup rolled oats
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1 1/4 cups pure pumpkin
  • 1/2 cup almond milk, at room temperature
  • 2 large eggs, lightly beaten
  • 3 Tbsp coconut oil, melted and slightly cooled
  • 1 tsp vanilla extract
  • 3/4 cup coconut sugar
  • 1/4 cup rolled oats for topping
Directions:
  1. Preheat oven to 375°F and line a 12-cup standard muffin pan with baking cups. Spray baking cups lightly with cooking spray.
  2. Whisk together oats, flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg in a large bowl and make a well in the center of the mixture. Combine pumpkin, milk, eggs, coconut oil, vanilla, and sugar in a medium bowl; add to flour mixture and stir just until combined.
  3. Fill each baking cup 3/4 full and sprinkle rolled oats over batter. Bake for about 18 minutes, until muffins spring back to the touch and a toothpick inserted in the center comes out clean. Let muffins cool in pan on a wire rack for 2 minutes before removing from pan to serve or cool completely.
  4. Store leftover muffins in an airtight container at room temperature up to 2 days, or individually wrap muffins in plastic wrap and freeze in a large freezer bag.

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I would rather sit on a pumpkin and have it all to myself, than be crowded on a velvet cushion. ~ Henry David Thoreau

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