Healthy Pumpkin and Maple Muffins

Perfectly spiced, these winter muffins are filled with healthy ingredients. They are so moist (sorry, I had to say the word moist) and fluffy. Whole wheat flour, coconut oil and real maple syrup give these pumpkin muffins a healthy twist. They are not too sweet like many store bought muffins. Please do not use an electric mixer here as they will become too tough. Instead, gently fold in the whole wheat flour and oats at the end. I highly recommend that you give them a try!

Healthy Pumpkin and Maple Muffins

⅓ cup coconut oil, melted

½ cup real maple syrup

2 eggs, at room temperature

1 cup canned organic pumpkin

¼ cup milk (you may use almond milk here or any other milk)

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon ground nutmeg

¼ teaspoon allspice or cloves

1 teaspoon baking soda

1 teaspoon vanilla extract

½ teaspoon salt

1¾ cups whole wheat flour

⅓ cup old fashioned oats, plus more to sprinkle on top

Preheat oven to 325 degrees. Butter a muffin tin. If using a non-stick tin, no need to butter.

In a large bowl, whisk together the coconut oil and maple syrup. Add eggs, pumpkin puree, milk, spices, baking soda, vanilla extract, salt and whisk together thoroughly. Add the flour and oats and gently mix together with a wooden spoon or rubber spatula until just combined. Do not over mix! A few lumps are ok.

Divide the batter evenly in a muffin tin, about ¾ full in each. Sprinkle with oats. Bake 22- 25 minutes until done or an inserted toothpick comes out clean. Let the muffins cool and rest for a while before digging in if you can help it. They are delicate until they cool down. They freeze well in the freezer for up to 3 months. Recipe adapted from Cookie and Kate.