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Healthy Pumpkin Muffins

November 9, 2016

These healthy pumpkin muffins are great for using leftover Halloween pumpkins!

Healthy Pumpkin Muffins - vegan, plant based, refined sugar free, gluten free - heavenlynnhealthy.com

Hi there, welcome to another espisode of “Lynn is obsessed with pumpkin”. Since my freezer is basically completely stuffed with homemade pumpkin puree, I’ve been experimenting with so many different pumpkin recipes lately. My ultimate goal was to make the best healthy pumpkin muffins ever. It turns out that this experiment was more difficult than I had ever expected it to be. First they were too mushy, then they were so hard that you could barely tear them apart. Finally I found a way to get the consistency right, and I could not be happier about it. 

healthy-pumpkin-muffins

After many hours of testing these beauties, I realized that what really matters was the right amount of flour versus wet ingredients. It also matters what kind of pumpkin you use. Americans tend to use sugar pumpkins, which has a denser texture than hokkaido pumpkin, which is German’s favorite. I found that hokkaido flesh makes these muffins fluffier, while sugar pumpkins make them tenser, yet more flavorful. Either way, the muffins will taste incredible due to the spices and other ingredients.

Healthy Pumpkin Muffins - vegan, plant based, refined sugar free, gluten free - heavenlynnhealthy.com

Mhh…I am talking cinnamon, nutmeg, ginger and a pinch of cloves and all-spice.

Sounds like Christmas if you ask me. It’s actually funny, because what Americans consider to be pumpkin spice, Germans would call Christmas spice. Which totally makes sense, because gingerbread spice is basically the same thing as pumpkin spice. So let’s all get excited for Christmas, ok?

Healthy Pumpkin Muffins - vegan, plant based, refined sugar free, gluten free - heavenlynnhealthy.com

Now, let’s talk ingredients. These healthy pumpkin muffins only include natural, whole ingredients that will nourish your body, and make you feel incredible. We have my favorite flour mix out of buckwheat flour and ground oats, moist and nutrient rich pumpkin puree, nutty almond milk, a delicious banana and a chia egg for binding purposes, maple syrup for sweetness, and then of course the signature pumpkin spice mix. All of these ingredients can be found in any well-equipped supermarket so there are no excuses not to get into the kitchen this weekend.

Healthy Pumpkin Muffins
 
Print
Prep time
20 mins
Cook time
30 mins
Total time
50 mins
 
Author: Lynn Hoefer
Serves: 9 - 10 muffins
Ingredients
  • ⅓ cup (80g) of coconut oil
  • ¼ cup (60g) of maple syrup
  • 1 very ripe banana
  • 1 tablespoon of chia seeds + 3 tablespoons of water
  • 1 cup (225g) of pumpkin puree
  • ¼ cup (60ml) of unsweetened almond milk
  • 1¼ cup (150g) of buckwheat flour
  • ¾ cup (60g) of oats
  • ½ teaspoon of sea salt
  • 1 teaspoon of aluminum-free baking soda
  • the insides of one vanilla pod
  • 1 teaspoon of cinnamon
  • ¼ teaspoon of nutmeg
  • ¼ teaspoon of ginger
  • a pinch of allspice
  • a pinch of ginger
  • 25g of naturally sweetened chocolate chips (I use Ombar) (optional)
  • a handful of oats for sprinkling (optional)
  • a handful of pumpkin seeds for sprinkling (optional)
Instructions
  1. Pre-heat the oven to 170°C (340°F). Grease a muffin pan with coconut oil if necessary.
  2. Heat the coconut oil in a small pan. Combine the chia seeds with water in a small bowl and set aside for 10 minutes. Blitz the oats in a food processor or mixer until a flour forms and set aside.
  3. In a mixing bowl or food processor, combine coconut oil, maple syrup and banana, and mix with a hand mixer or whisk. If you are using a food processor, mix well for about 20 seconds.
  4. Add the pumpkin puree, almond milk, chia mix, baking soda, spices, salt and the insides of the vanilla pod, and whisk well.
  5. Add the buckwheat flour and ground oats, and gentlly incorporate it into the wet ingredients. If you are using chocolate chips, add them now.
  6. Use about 2 - 3 large tablespoons to fill each muffin cup. I like to fill them up a bit higher, but then you'll end up with only 9 - 10 muffins instead of 12. Sprinkle the muffins with additional oats and pumpkin seeds.
  7. Bake the muffins for about 25 - 30 minutes until you can pull a fork out of the center of it clean.
  8. Place the muffins onto a cooling rack and wait until they are cooled down completely before taking them out.
  9. Stored in an air-tight container, the muffins will last for about 4 days. They do get denser the longer they are stored.
3.5.3217

Enjoy!


DID YOU MAKE THIS RECIPE OR HAVE ANY SUGGESTIONS, QUESTIONS OR COMMENTS?

Feel free to leave a comment below, and don’t forget to tag your creations on social media using #heavenlynnhealthy.

I’d love for this blog to be a dialogue.


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Filed Under: Breakfast, Gluten-free, Recipes, Refined sugar-free, Sweets and Cakes, Vegan Tagged With: Fall, muffins, pumpkin, pumpkin spice

Previous Post: « Thai Coconut Soup (Tom Kha Veggie)
Next Post: Warming Winter Stew with Sweet Potatoes, Kale & Buckwheat »

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Comments

  1. Tiina @myberryforest

    November 10, 2016 at 3:39 pm

    Hi Lynn 🙂 These look super yummy! I’m about to post a recipe with leftover pumpkin too 🙂 Muffins are a fantastic idea!! I have to try something similar soon as we have a lot of leftover pumpkin.. hehe who doesn’t. Hope you’re well! Lots of love <3

    Reply
    • Lynn

      November 10, 2016 at 3:44 pm

      Hi Tiina, thank you so much! There are endless possibilities for leftovers pumpkins. I’m excited to see what you will come up. Sadly we do not have a house or a balcony, so we actually do not have any leftover pumpkins this year. Maybe next year!
      Take care,
      lots of love <3
      Lynn

      Reply
  2. Eileen

    November 14, 2016 at 9:25 pm

    Hi Lynn,
    I can’t wait to make these!
    Can you please clarify the
    amount of coconut oil to
    use? The recipe first says
    to melt it with water and
    chia but later says to blend
    what looks like more coconut
    oil with the dry ingredients.
    Thank you very much!
    Eileen
    dry ingredients.

    Reply
    • Lynn

      November 15, 2016 at 9:59 am

      Hi Eileen,
      I’m sorry about the confusion. I use a total of 1/3 cup. I do not mix it with the chia seeds, I understand that this line is indeed confusing.
      You melt it and then you set it and then you mix it with the maple syrup.
      Then you add all the other ingredients.
      Does this clarify the steps? I’ll clarify it in the recipe later when I’m home on my computer. Typing this on my phone right now ;-).
      Let me know how they turned out.
      Best,
      Lynn

      Reply
      • Eileen

        November 17, 2016 at 12:00 am

        Thank you Lynn! I will be making the muffins very soon!
        Have a great day!
        Eileen

        Reply
        • Lynn

          November 17, 2016 at 1:37 pm

          Yay! Can’t wait to hear what you think!

          Reply
          • Eileen

            December 4, 2016 at 7:36 pm

            Hi Lynn,
            I made this recipe and we all loved them! I had to use mini muffin pans. This recipe made 34 or35. I baked them for 14 minutes.
            Thank you very much! You do an amazing job!
            Enjoy the holidays!
            Eileen

          • Lynn

            December 5, 2016 at 12:44 pm

            Hi Eileen, I’m so so happy to hear that!
            This is the best news today haha 🙂 Thank you for brightening up my Monday.
            Enjoy the Holidays, too.
            xx
            Lynn

  3. Marie Berdini

    January 29, 2018 at 11:06 pm

    This recipe is amazing!! I had leftover pumpkin to use, had been experimenting with buckwheat flower… so a quick Google search led me to your page. I made these and am in love. Pinned immediately! They taste so indulgent but I feel great about eating them and serving to my family. Thanks!

    Reply
    • Lynn

      January 30, 2018 at 8:46 am

      Hi Marie, what a wonderful feedback! Thank you so much!! I hope you’ll make them again sometime 🙂
      Lots of love from Germany!

      Reply
  4. Gail

    November 25, 2018 at 1:28 am

    What can I use in place of the oats?

    Reply
    • Lynn

      November 25, 2018 at 3:56 pm

      Hi Gail, you could use any regular whole-grain or gluten-free flour of your choice.
      Best,
      Lynn

      Reply
  5. Natalie Dupuis

    March 30, 2019 at 5:36 pm

    Great recipe. I used eggs instead of chia (3 medium). Turned out great!

    Reply

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