Pumpkin-muffins

Healthy Pumpkin Muffins

It’s September meaning all things pumpkin are back!  These healthy pumpkin muffins are flour-less,  dairy free, and can be made gluten free if needed!

They are really easy to make- I call them blender muffins, as you just add everything to a blender, turn it on and then dish it in the muffin tins!

I put off making pumpkin recipes, as I love the summer!  But as Labor Day hits, and summer winds down- one good thing about fall is pumpkin!

I was unsure how these would taste or turn out so I only made 6- but they are amazingly delicious!!  YES! There are some dark chocolate chips in there for a little treat; however you can swap them out for some type of nut (I think I may do walnuts or pecans next time!)

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So here is the simple recipe.  It only took me about 5 minutes to whip up and then you bake it for 20-22 minutes.

Ingredients

1 cup + 2 Tbsp Old Fashioned Oats (Gluten Free if needed)
1 Egg
1/2 Cup Pure Pumpkin
1/4 Cup Pure Maple Syrup
1/2 Tbsp Pure Vanilla Extract
1.5 Tbsp Coconut Oil (melted)
2 Tbsp Unsweetened Almond Milk
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp Himalayan sea salt
1/2 tsp cinnamon
2 Tbsp Dark Chocolate Chips (or nuts)

Directions

  1.  Preheat Oven to 350F.
  2. Grease 6 Muffin Tins
  3.  Place all ingredients except the chocolate chips in a blender and blend until smooth.
  4. Stir the chocolate chips into the batter and evenly distribute batter between the 6 muffin tips
  5. Cook for 20-22 minutes.
  6. Allow 10 minutes to cool.

Enjoy these fall muffins!  They are great to make for guests or to take with you as an on the go breakfast or snack!