Amazingly Delicious Healthy Pumpkin Muffins Your Kids Will Love without all of the sugar!
The last time we went to a pumpkin patch was when my oldest son was 3 years old. Ever since the fall of 2007 I’ve longed to revisit another pumpkin patch again with my kids.
Let me explain, we moved to South America the summer of 2008 and there is no “fall” season. So there are no pumpkin patches, hayrides where families go and pick a pumpkin and take pictures with their children in Ecuador.
In fact, I’ve tried to explain this fall tradition to Ecuadorians but it’s hard for them to envision people talking pictures with pumpkins in the field.
This is our first fall since 2007 and I have thoroughly enjoyed all things pumpkin, fall foliage, and crisp cool mornings.
Amazingly Delicious Healthy Pumpkin Muffins Your Kids Will Love
Everyone who has tasted these muffins usually ask for the recipe because it’s hard to believe that healthy can taste so good. They are gluten free, dairy free, sugar free and oil free but they super moist, just sweet enough and delicious!
The first time I served them to my children I was afraid of what they would say but all I got was lots of “yummy sounds” coming out of them.
Healthy Pumpkin Muffins
ingredients: (this recipe is refined sugar free, gluten free, and dairy free) affiliate links below
- 3 cups oat flour (place rolled oats in blender until it’s a medium to fine powder)
- pinch of salt
- 1 1/2 teaspoon baking powder
- 1 teaspoon pumpkin spice or (1/4 teaspoon: cinnamon, nutmeg, ginger)
- 1 cup of pumpkin
- 2 eggs
- 1 cup of dairy free milk (I use almond milk)
- 1/2 cup honey or maple syrup or 1/4 cup sweetener powder (I use pyure)
- 1 teaspoon vanilla extract
- optional: 2 tablespoons flaxseed meal, 1/2 cup chocolate chips (you can use sugar free chocolate chips)
- Combine the first 5 ingredients in a bowl.
- Then make a well in the middle of the flour and add the last 5 ingredients and mix well together.
- If you’d like add chocolate chips. It’s a great addition!
- Use non-stick spray on a muffin pan and bake at 350 for 15-18 minutes or until knife comes out clean. You don’t want them to over bake.
Note: If you choose to use a different sweetener powder or liquid stevia you’ll have to play with the amount since they are all different. If you want it sweeter you can use more honey or sweetener. I have used real chocolate chips and that makes it sweet enough with the amount of honey and sweetener in the recipe.
