Mini Healthy Pumpkin Muffins

These Healthy Pumpkin Muffins are a family favourite and usually only last a few days. They are delicious, low sugar and an amazing snack or breakfast side. Naturally gluten and dairy free! Simple to make and so tasty!

Now I am one of those ladies that could eat pumpkin all year long not just for the holidays, which is why these are one of my favourite muffin recipes. I love recipes that taste good but that are healthy too. I try to stay away from refined sugar and just love that these are sweetened with honey.

Not I make my own oat flour in the blender but if you do not have one then you can substitute oats for oat flour.

10 ingredients

Produce

  • 1/2 tsp Ginger
  • 1 1/2 cups Pure Pumpkin puree

Refrigerated

  • 3 Eggs

Condiments

  • 1/2 cup Honey
  • 1/4 cup Almond Milk

Pasta & Grains

  • 2 cups Oats, old fashioned (need to be blended into a flour- you will need a good blender for this)

Baking & Spices

  • 2 tsp Baking soda
  • 2 tsp Cinnamon
  • 2 tsp Pumpkin Pie Spice
  • 1/2 tsp Nutmeg

Lets get started!

  1. Blend your oats to create oat flour . Make sure it is smooth and then set in a mixing bowl.
  2. Next blend all your wet ingredients.
  3. Add your remaining dry ingredients to the flour and mix in the mixing bowl.
  4. Once mixed add your dry ingredients to the blender and blend with the wet ingredients.
  5. Grease your mini muffin tins.
  6. Bake at 350 for 12 minutes and enjoy! If using regular sized muffin tins baking time will be about 20-25 minutes. Check with a toothpick.