Well, its Fall so that means it’s Pumpkin season! So, now that I’m eating healthier, I created a Healthy Pumpkin Muffin recipe. Now, I’ve never been a big pumpkin eater. Growing up, I ate sweet potato pie on Thanksgiving, not pumpkin pie. As an adult, I finally gave pumpkin desserts a try and they are quite tasty. The last few years I’ve come up with pumpkin cupcake and pumpkin cheesecake recipes. A couple weeks ago I wanted some of my pumpkin cupcakes but since they are full of sugar, flour, etc I decided to finally create a healthy version of the recipe.
Looking on Pinterest I found people using oatmeal in place of flour to cut down on bad carbs. This recipe has a lot of ingredients but it’s nice that you can put them all into the blender. I was originally not going to have any type of icing but my husband said you can’t have a pumpkin muffin without cream cheese icing. I found a healthier cream cheese recipe online that doesn’t contain any sugar.
This Healthy Pumpkin Muffin recipe can be vegan if you exclude the eggs. I’ve made the muffins with the eggs and without. When you have the eggs the muffins are a little fluffier but either way, they taste yummy.
Makes about 12 muffins
- 1 cup pumpkin puree
- 1/4 cup pure maple syrup
- 1/4 cup honey
- 2 eggs (Optional-Exclude for Vegan Muffin)
- 1 tablespoon vanilla extract
- 4 tablespoons almond butter
- 1/4 cup unsweetened vanilla almond milk
- 2 and 1/4 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- Optional: You can add nuts, raisins, chocolate chips etc.
Optional Cream Cheese Icing (Optional-Exclude for Vegan Option)
- 8 oz cream cheese
- 1/4 cup honey
- 1/2 tsp vanilla
- 1 tsp almond milk
Heat oven to 350
- In a blender or food processor combine all ingredients.
- Once everything is well blended, scoop 1/4 cup batter into cupcake holders.
- Bake for 20-22 minutes
- Remove from pan, let cool.
- Optional Cream Cheese Icing. Blend all ingredients and ice muffins.