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Plate of pumpkin breakfast muffins

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!
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Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack, Treat
Calories: 169
Ingredients Equipment Method Notes

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)

Equipment

  • Tin for 12 muffins

Method
 

  1. 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.
  2. 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.
  3. 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).
  4. Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats/craisins/pumpkin seeds.
  5. Bake muffins in the preheated oven for 24 to 26 minutes, or until a toothpick inserted into a muffin comes out clean.
  6. 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.
  7. 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.