First I made these Butterscotch Pumpkin Muffins. Then I made these Pumpkin Swirl Pancakes with Pumpkin Butter Topping. I thought it was time for a healthier pumpkin breakfast recipe so I made these Healthier Pumpkin Muffins.
I’ve teamed up with Pompeian to create delicious recipes with Pompeian products. As a #PantryInsider, I was sent the new Pompeian Coconut Oil Cooking Spray to try out. This cooking spray is part of Pompeian’s new line of cooking sprays. What I like about this spray is that it’s light, contains no propellants and has a smoke point of 420 degrees. It’s great for baking. I used it to grease the muffin cups when I made these muffins. Worked like a charm. These muffins didn’t stick to the pan at all!
You won’t find any refined sugars or butter in these muffins. I used honey to sweeten them and coconut oil as the fat. Many muffin recipes contain dairy milk. I used unsweetened vanilla almond milk in my recipe. I also replaced 3/4 cup of the all-purpose flour with whole wheat flour. Whole wheat flour gives these muffins an extra boost of nutrients.
These muffins remind me of a biscuit. They’re dense but soft and more savory than sweet. They’re perfect for savory breakfast lovers like me. If you have a sweet tooth, drizzle with a little honey for a boost of that sugary sweet taste you crave.
Enjoy the recipe!
Healthier Pumpkin Muffins
- 1 C all purpose flour
- ¾ C whole wheat flour
- ¼ tsp salt
- 1 large egg
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- ½ C pumpkin puree
- ⅓ C honey
- ¼ C unsweetened applesauce
- ½ C unsweetened vanilla almond milk
- ¼ C coconut oil, melted (it needs to be in liquid form)
- Pompeian Coconut Oil Cooking Spray for coating the muffin cups
- extra flour for coating the muffin cups
- Pepitas for topping, if desired
- Preheat oven to 375. Lightly spray 12 muffin cups with coconut oil cooking spray. Lightly dust with flour.
- In a large mixing bowl, combine flours, salt, baking powder and pumpkin pie spice.
- In another mixing bowl, whisk together the almond milk, egg, coconut oil and honey. Add to the dry mixture along with the pumpkin puree and applesauce. Mix with a spoon until well incorporated but do not over mix. The batter should be lumpy.
- Fill each muffin cup ⅔ full with the batter. I used a cookie scoop to spoon the batter into the muffin cups, It makes life so much easier. Top each muffin with a few pepitas, if desired.
- Bake at 375 for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
I’m a member of the Pompeian #PantryInsiders. This recipe was written on behalf of Pompeian. However, all opinions and recipes are my own.
HUNGRY FOR MORE?
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