Autumn is just around the corner and Starbucks has released their seasonal pumpkin spice latte! I feel it’s as good a time as any to make these healthy pumpkin spice muffins!
Is it just me? Or is pumpkin spice actually a season? It seems the craze for all things pumpkin is more and more hyped every year once the air turns cooler. I absolutely love pumpkin everything, and I know many agree. I’m always on the lookout for my favourite latte at this time of year. Maybe I will make my own in the near future, so I can enjoy it at any time of year. YUM.
These muffins are super easy to make. Using canned pumpkin makes them even easier! Although, of course if you’re feeling eager, you may carve out a pumpkin and make your own puree. These healthy pumpkin spice muffins only require 1 bowl, plus a separate small bowl or cup to make the flax eggs, if using. Then just mix everything together, pour your batter into your greased muffin pan, and bake!
I added chocolate chips to mine for a little extra richness, but you may use any fill in you like. Next time, I may try shredded coconut or chopped pecans. Or skip the fill in all together if preferred! Either way, these muffins are delicious. My 10 month old did not complain about having these for breakfast. 🙂
Did you enjoy these muffins?
- 2 flax eggs or chia eggs
- 1/3 cup unsweetened applesauce
- 1 banana mashed
- 1 cup pumpkin puree
- 1/2 cup unsweetened cashew milk or milk of choice
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ground ginger
- 1/2 cup unrefined coconut sugar
- 1/3 cup rolled oats, gluten free if preferred
- 1 3/4 cup whole wheat flour
- 1/2 cup semi sweet chocolate chips, dairy free optional
- coconut oil or vegetable oil for greasing
- Prepare your flax eggs, if using, and set aside.
- Preheat oven to 375 degrees F and grease your 12 cup muffin tray with coconut oil, or oil of choice.
- In a large bowl, add the eggs, applesauce, banana, pumpkin puree and choice of milk, and mix until well combined.
- Next, add the baking powder, baking soda, cinnamon, nutmeg, ginger and coconut sugar and mix well.
- Add the oats and flour and mix gently until just combined, and then fold in your chocolate chips, if using.
- Divide the mixture evenly between the 12 muffin cups and bake for 20 minutes or until a toothpick comes out mostly clean.
- Let your healthy pumpkin spice muffins cool for 10 minutes before removing from the tray. Then continue cooling on a wire rack, serve & enjoy!