Just tried the recipe today. I added chopped pecans which I think was a nice touch. I did, and all of a sudden the results were unexpected. Hi Sarah, Unfortunately almond flour isn’t a great 1:1 replacement as to why you didn’t get great results. Next comes the pumpkin. Hi! I’ve made the muffins and your pumpkin bread twice – they are epic!!! For the full Fall experience, serve alongside our best-ever Pumpkin Spice Latte. Hi! The result is fluffy and delicious! ) I’d love to see your healthy pumpkin muffins! Let us know how it went in the comment section below! I love these muffins with a spread of almond butter, peanut butter or pecan butter on top. My toddler is a fan – she just stole another one off of the counter, so she probably won’t eat her dinner! These healthy pumpkin muffins are my new faves! Optional: 2 teaspoons turbinado (raw) sugar for a sweet crunch, Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). Edit: PSA for everyone to take the “store for up to 4 days” quite literally … today is day 4 and these started to grow mold. Thank you! Make it lower in fat: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet. Not sure. I made them with Cup4Cup wholesome flour, coconut oil, maple syrup and added dark chocolate chips. Do you know what that means? I appreciate your comment. I was wondering if it is possible to use powdered Stevia instead of the liquid? Hi Celeste! Thank you! Thank you for sharing this recipe. we had a lot of duck eggs this year so I used those instead. Thank you for reporting back, Carolyn! Are you on my email list (here)? Thanks so much for sharing. I was afraid they’d be dry with whole wheat flour but they were perfect! Sure, you will just need to shorten the bake time by half and keep and eye on them as they will have some variance to when they will be done. Low fat batters like this one tend to stick to liners and muffin pans like superglue, but if you generously coat them with cooking spray first, they’ll slide out much more easily. During my first fall of full-time food blogging, my mom and I decided to meet in San Francisco for dinner one Saturday evening. They’re a Great “Not Sweet Treat”!! Recipe yields 12 muffins. Make it dairy free: Simply use your non-dairy milk of choice. I’m excited to try your recipe but could not see where you indicated the nutrition information as in calories per muffin. Dessert, too, with almond or coconut milk ice cream! I’m making these again next week! These muffins feature a few of your favorite warming spices so they taste like your favorite pumpkin latte. I haven’t tried that, but would love to hear if you do. Five reasons to love this pumpkin muffin recipe: Change it up. Thank you heaps! Would it affect the taste much? If you’re going pumpkin-crazy this time of year, enjoy your muffin with a homemade pumpkin chai latte. Thanks! I added some pecans to it. Yet after exchanging hugs in the parking lot and walking to the sushi place, the hostess immediately led us to a vacant table and handed us menus. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. I dropped off a batch with my neighbors as a gift, and they immediately tried them before I had even left their doorstep… And they exclaimed, “These literally taste like bites of Thanksgiving pumpkin pie!” I think that’s the best kind of compliment, don’t you?? Thank you for the inspiration! This method coats the walnuts and blueberries so they don’t clump together. I’ve made muffins using this recipe several times now and they always turns out well! I am not sure if they sell that kind of flour here in Spain. Just tried it today and my baby loves it! I added dark chocolate chips and left out the oats on the top, only mixed in the batter to limit complaints from the teenager. However, there’s one very important thing to note about one-bowl recipes…. I have an oven thermometer so I know that my oven was at the right temp. However, when I added just a small amount of erythritol, it added a big sweetness boost. I have probably made this recipe over 20x now – probably closer to 30x – I actually have it memorized! However, I can’t say for sure. Bake at 350°F for 12-15 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. To make this healthy pumpkin muffin recipe as easy as possible, you just need one bowl and a fork. Thank you! I have made these a couple times now and my family scarfs them up as soon as they are cool enough to touch. Love the fact that they are still moist and soft withour butter and dairy, definitely a choice for healthier meal. So yummy! This content is imported from {embed-name}. I’m not a fan of pumpkin but I know it’s good for me and the other 2 people in my house love it. Yes, including the liners! I read that others had the same issue. They turned out so good! You may be able to find the same content in another format, or you may be able to find more information, at their web site. My husband who generally dislikes all things pumpkin said he likes them too! Again, thank you!~. My dog, Cookie, catches the crumbs. I’d love to hear what you think of these muffins if you try making them, Lavon! I can’t wait to hear what you think of these muffins! Came to 94 calories total per muffin! Here for the liquid stevia and here for the erythritol.

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