Many of us will have fun with pumpkins in some way this season. We can paint or carve them, use them for decorations, or find unique ways to eat them. There are many powerful health benefits of pumpkins. They’re rich in fiber, which aids in digestion and improves feelings of fullness. Rich in antioxidants, pumpkins can help keep your skin and eyes healthy. In fact, one cup of cooked pumpkin contains more than 200% of the recommended daily intake of vitamin A. Both their flesh and seeds are edible and can be used in a variety of ways, in sweet or savory dishes. Below is a recipe for healthy pumpkin muffins, which make for a great on the go breakfast or a quick satisfying snack. Happy Fall!
- ⅓ cup melted coconut oil or extra-virgin olive oil*
- ½ cup maple syrup or honey
- 2 eggs, at room temperature
- 1 cup pumpkin purée
- ¼ cup milk of choice
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin spice blend (or ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves)
- 1 ¾ cups whole wheat flour
- ⅓ cup old-fashioned oats, plus more for sprinkling on top
- Preheat oven to 325 degrees Fahrenheit. Line or grease muffin tin with cooking spray.
- In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined.
- Divide the batter evenly between the muffin cups.Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon.
- Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
Source: Cookie and Kate