Pumpkin Spice Muffins – Super Healthy Kids


These healthy pumpkin muffins made with whole wheat flour, coconut sugar, nutrient packed pumpkin and are loaded with delicious pumpkin spices. They freeze well and are the perfect snack for kids during the Fall season!

Pumpkin Spice Morning Muffins Gluten Free

Have you ever tried to search pinterest for a pumpkin chocolate chip muffins before? If you have you know you will get thousands of recipes that pop up, but after you try this recipe your search will be over. It really is like eating a bakery style muffin and it is perfect for a snack or with breakfast.

Perfect Fall Snack

Pumpkin Spice Morning Muffins Gluten Free

This muffin recipe is super easy and one that will quickly become your favorite. This recipe is easy enough and fun to get your kids in the kitchen to help you out.  I’ll warn you though, these are not a muffin that you can only eat one of so it’s a good thing they are healthy!  I was able to make 18 perfect sized muffins.  You may want to make a few extras because I am sure you may have a few disappear when your back is turned.

Pumpkin Spice Morning Muffins Gluten Free

How To Make Pumpkin Spice Muffins

Start by preheating your oven to 375 degrees. Line muffin tin with paper liners and grease with coconut oil or your choice of oil. Set aside.Whisk together the flax and water; allow to thicken.Using a mixing bowl, blend together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger. Set aside. Melt the coconut oil and then pour into a large mixing bowl with vanilla and the flax mixture together. Mix in the sugar and pumpkin puree. Blend well. Gradually add the flour mixture and stir until just combined; avoid over-mixing. Gently fold in the chocolate chips.

Scoop batter into muffin cups evenly and bake for 20 minutes or until a toothpick inserted comes out clean. Allow to cool for 5-10 minutes on a cooling rack. Serve with a small side of yogurt and nectarine slices. Leftover muffins may be stored in the fridge for a few days or in the freezer for a month.

 

Delicious and Still Healthy

I am obsessed with all things chocolate and pumpkin but it’s been a long time since I have had a healthy muffin that really tasted this  fantastic. I promise that this Pumpkin Spice Muffins  will make the perfect addition to any breakfast or snack and it will become one of your favorite muffin options. It is perfect for a simple breakfast served with yogurt and fresh fruit or as a snack throughout week. The fact that these are healthier than your typical store bought muffin makes me a little more obsessed with them but most importantly my kids all loved them.

I like to eat my muffins warm out of the oven, how do you like to eat yours?

Pumpkin Spice Morning Muffins Gluten Free
  • 18 standard cupcake liners
  • 2 tablespoon flaxseed, ground
  • 6 tablespoon water
  • 1 3/4 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger, ground
  • 1/2 cup coconut oil
  • 1 teaspoon vanilla extract
  • 3/4 cup coconut sugar
  • 1 cup pumpkin, canned
  • 3/4 cup chocolate chips, dark
  • Preheat oven to 375 degrees. Line muffin tin with paper liners and grease with coconut oil or your choice of oil. Set aside.

  • Whisk together the flax and water; allow to thicken.

  • Using a mixing bowl, blend together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger. Set aside.

  • Melt the coconut oil and then pour into a large mixing bowl with vanilla and the flax mixture together. Mix in the sugar and pumpkin puree. Blend well.

  • Gradually add the flour mixture and stir until just combined; avoid over-mixing. Gently fold in the chocolate chips.

  • Scoop batter into muffin cups evenly and bake for 20 minutes or until a toothpick inserted comes out clean.

  • Allow to cool for 5-10 minutes on a cooling rack. Serve with a small side of yogurt and nectarine slices. Leftover muffins may be stored in the fridge for a few days or in the freezer for a month.

Calories: 153kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 165mg | Potassium: 48mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2119IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg



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