Although the pumpkin and cinnamon flavorings are generally associated with autumn, they made for an excellent two-day muffin party in February. Last week, I created a batch of these delicious, healthy treats for my house… and they disappeared shortly thereafter.
Filled with cholesterol-reducing organic oats (I bought as organic as possible to get the best results), the multifaceted superfood flax, and mixed with almond milk, containing plenty of calcium and vitamin E, these were an amazing combination. They also contain cinnamon, which has its own benefits on top of being tasty, like regulating blood flow and circulation.
They tasted perfect, were extremely moist, and were an ideal meeting of a few of my favorite qualities in food: sweetness (but not too sweet) and nourishment.
This recipe makes 12 muffins, and you can play around and add or subtract or modify as you see fit. I made mine on the thicker side, with more oats for texture, but you can use the recommended amount below if you like a lighter muffin.
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup old fashion oats (more for topping)
- 1/2 cup raw sugar
- 3 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cup pumpkin puree
- 1 flax egg-replacement (1 tablespoon flax meal, 2 1/2 tablespoons water)
- 2 tablespoons extra virgin olive oil
- 1 cup almond milk
- 1 teaspoon vanilla extract
Instructions
- Fold a paper towel and add a drop of oil, then prime the muffin pan. Warm oven to 375F.
- Mix the flax egg in a large bowl. Combine almond milk, pumpkin, oil, vanilla extract, and raw sugar to the same bowl.
- Delicately combine flour, baking soda, baking powder, cinnamon and salt in a sifter and add to wet ingredients, then whisk together until well blended.
- Spoon batter into muffin pan until each cup is filled to the top. (Go just above if you want larger muffins.) Add oats to the tops if desired.
- Bake for 20-25 minutes (depending on oven power and batter thickness - mine took 25) or until golden brown and a toothpick comes out clean.
- Allow to cool and store in air-tight glass or plastic.
Although the pumpkin and cinnamon flavorings are generally associated with autumn, they made for an excellent two-day muffin party in February.
Cinnamon Pumpkin Muffins: Simply Delicious
This guest post is provided by echealthinsurance.com/wellness/eat-well/recipes/. Visit their website to absorb some more healthy, organic and delectable food ideas you can make at home.
How much pumpkin is in this recipe?
Ooops, you’re right. The author forgot to include the pumpking puree… it should be 1 1/2 cup.