Recipe

Pumpkin muffin

Zsófi

The simple pumpkin muffin recipe is an excellent choice because pumpkin is naturally rich in vitamin A, which supports vision and immune system function. It is also a plentiful source of vitamin C, which helps protect cells as an antioxidant and promotes collagen production. The oatmeal pumpkin muffin is made with coconut sugar, which has a lower glycemic index than regular sugar, so it has less impact on blood sugar levels. The melted coconut oil and seeds provide healthy fats that contribute to heart health and provide lasting energy . This simple diet-friendly pumpkin muffin is not only delicious but also nutritious , making it an excellent choice at any time of day!

Category: Dessert
Servings: 12db
Difficulty: Easy
Prep Time: 18–20 minutes
Allergens: Gluten-free and Lactose-free

Ingredients

1 cup (240 g) pumpkin purée (fresh or canned)
2 large eggs
1/3 cup (80 ml) melted coconut oil
1/2 cup (100 g) coconut sugar
1 teaspoon vanilla extract
1 1/2 cups (180 g) gluten-free oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 cup walnuts
A pinch of salt

Instructions

1. Step

Preheat the oven to 180°C and prepare the muffin tin.

2. Step

In a large bowl, mix the pumpkin purée, eggs, coconut oil, coconut sugar, and vanilla extract until well combined. In another bowl, mix the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

3. Step

Add the dry ingredients to the wet mixture and gently stir until you have a smooth batter. If desired, add the chopped walnuts now.

4. Step

Fill the muffin cups with the batter and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool for a few minutes, then remove them from the tin.