Ahh, fall… the glorious season of pumpkins, apples, changing leaves, and cooler weather (finally!). I definitely get in on the fall pumpkin craze and start making pumpkin spice everything this time of year because there are pumpkins, pumpkins and more pumpkins everywhere. This is my very favorite time of the year, fall. (I probably say this about each season, if you keep track of my blogs. Ha-ha)
What can be more beneficial for your body than living with the rhythm of nature. Eating seasonally grown produce, including pumpkins, is good for YOU, good for the ENVIRONMENT and your WALLET.
There two things about this beautiful fruit A PUMPKIN, there people who love tit and there a people who hate pumpkins. Me, luckily belongs to a first category. I love pumpkin.
Even though pumpkin has become a staple in fall cooking it’s worth having all year round. Pumpkin is high in vitamin A (the beta-carotene version), vitamin C, and potassium. There’s nothing quite like biting into some warm pumpkin bread or muffins!
These pumpkin muffins are delicious by themselves or with a little melted butter or coconut oil.
Healthier Pumpkin Muffins (Bread)
Unlike most baked goods, these delicious muffins are a great low-sugar snack or breakfast. Instead of refined sugar or brown sugar, they use natural sweeteners, like honey, maple syrup or raw cane sugar. They’re also packed with plenty of protein (nuts, eggs), fiber (pureed pumpkin), and healthy fats (olive oil). Slather some salted grass-fed butter on the top and they make the perfect yummy fall breakfast.
How can I make GF pumpkin muffins?
Instead of all-purpose flour, spelt sprouted flour, white whole wheat flour, or whole wheat flour, these muffins can be made with oat or coconut flour.
Either way that you make pumpkin muffins, they come out perfect.
What do I like about this pumpkin recipe?
This recipe is super easy to make with no special equipment needed!
Full proof recipe, every time they come out perfect!
Minimum ingredients, just use pantry staples!
No effort to make them at all.
Can be made with different flours to suit any diet, even grain free, gluten free, etc.
They look like they came from your local coffee shop, tall, with a beautiful golden color and perfect crunchy streusel on top.
This recipe also freezes well once baked and cooled to room temperature.
You can use homemade pumpkin puree or a can of pumpkin for these. They’re delish either way! Just be sure to not get the can of pumpkin pie filling at the store instead of pumpkin puree. While the filling already has added spices, it also has lots of added refined sugar too.
MORE RECIPES WITH PUMPKIN
Let's make it...
Prep time: 5 minutes
Making time: 5 minutes
Baking time: 12-15 minutes
Total time: 25 minutes
Author: Inna of innichkachef.com
Serves: 12 muffins
Ingredients for the muffins
¾ cup raw cane sugar ¼ cup olive oil 2 large eggs or flax eggs ¾ cup canned pumpkin puree 1 ½ cups all-purpose flour, organic unbleached (oat flour works as well) ¾ teaspoon baking powder (aluminum free) ½ teaspoon baking soda 1 teaspoon pumpkin spices ¼ teaspoon pink salt ½ cup semisweet chocolate chips
Ingredients for the streusel
2-3 tablespoons room temperature butter or coconut oil
2-3 tablespoons chopped pecans
2-3 tablespoons raw cane sugar (turbinado sugar is best here, because it doesn't melt smoothly into ingredients and retains its crunch on top of each muffin)
2-3 tablespoons all-purpose flour or old fashioned oats
Preheat the oven 350F. Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
To the bowl add all wet ingredients (pumpkin puree, eggs, sugar, olive oil) and give a good whisk.
In another bowl add flour, pumpkin spices, salt, baking powder, and baking soda. Whisk it.
Pour the wet ingredients into the dry ingredients, stir. Then add chocolate chips. Gently mix all together with a spatula, no mixer needed.
To make the streusel, combine the room temperature butter, sugar, flour and nuts together with your fingers.
Spoon the muffin batter into the liners filling them almost all the way to the top. Now add the streusel. Give a tap so all the muffin batter seats evenly in the muffin liners.
Place in the oven and bake for 12-15 minutes.
Take out, let cool for a few minutes, place on a cooling rack and let it cool. Eat right away, they are best when fresh.
NOTES ON FREEZING & BAKING FOR LATER PUMPKIN MUFFINS
Once they are baked and reach room temperature, place them into freezable Ziplock bags and freeze for 3-4 months.
To freeze unbaked, I usually double the recipe and one muffin pan is placed in the freezer right away, and wrapping is a necessity if you are planning to freeze for more than a week.
If the freezing period will be longer, then use a freezer-safe bag to store the muffin batter. At least this method works best in our small freezer. No need to defrost when you are ready to bake.
Preheat the oven according to the recipe’s instructions.
Remove as many muffins from the Ziplock bag as you want to bake fresh.
Place the frozen muffins in their liners in the muffin pan. Bake as normal.
Check for doneness. If needed, add 2 to 3 minutes to the baking time.
Cool the muffins on a rack before serving.