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Heather's Dish

Heather's Dish

Healthier Pumpkin Spice Muffins

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Healthy Pumpkin Spice Muffins || HeathersDish.com

Oh hey there – welcome to October!

 

Wait.  Hold the phone.  You mean to tell me that it’s actually the last day of May and summer is pretty much in full swing?!  My bad…

 

Really though, I saw pumpkin at the store and got a random mid-summer night’s craving for a little sugar and spice and just went with it.  I figured since Starbucks keeps rolling out the pumpkin spice lattes earlier and earlier every year, I’m probably not the only one who feels like a little pumpkin magic at odd times of the year!

 

These muffins – I’m going to be honest here – they’re not like regular muffins, and I don’t think that’s a bad thing.  I love a light, fluffy, cakey muffin just as much as the next blogger (or blog reader!), but these aren’t that muffin.  These are dense and moist and flavorful; they’re hearty with a great texture that’s perfect for melting a pat of butter on.  I’ve found that they are perfect for grab-and-go snacks or for breakfast when I just can’t find the energy to throw a yogurt bowl or scrambled eggs together.  And the great thing is that you can make them any time of year!

 

Stay tuned next week – I’ll bring back the peppermint mocha cookies!  (…I was totally kidding, but now that sounds kind of good…)

Healthy Pumpkin Spice Muffins || HeathersDish.com

HEALTHIER PUMPKIN SPICE MUFFINS

Makes 8 muffins

  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1 whole egg
  • 1 teaspoon vanilla extract
  • 1/2 cup oat flour
  • 1/2 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt

Preheat the oven to 375 and line a muffin tin with muffin cups. I’m all about the simple baking, so I just whisked together the pumpkin puree, sugar, egg and vanilla until smooth.  Then just whisk in the flours, baking powder, pumpkin pie spice and salt until just combined. Scoop evenly into 8 lines muffin cups and bake at 375 for 20-25 minutes until a toothpick inserted comes out clean.  Serve warm with a little butter or some honey!

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Comments

  1. Monica says

    June 2, 2013 at 1:29 am

    I loooooove pumpkin anything!! I don’t care what month it is, love it. I make pumpkin muffins quite a bit in the fall, and I’m not sure how my recipe compares to this, but I’ll try yours…:) Thanks!!

    Reply
    • Heather says

      June 2, 2013 at 7:19 am

      I’m so glad I’m not the only one! 🙂

      Reply
  2. lindsay says

    May 31, 2013 at 12:10 pm

    for second i totally thought i hit read on one of your old October posts. LOL! you tricked me!

    Reply
    • Heather says

      May 31, 2013 at 12:31 pm

      HAHAHAHAHA! Oh my gosh, I’m dying – too funny! 🙂

      Reply
  3. claire (@realnutritioncg) says

    May 31, 2013 at 10:19 am

    ha i make pumpkin stuff ALL THE TIME.

    Reply
  4. kelley {mountain mama cooks} says

    May 31, 2013 at 8:34 am

    It’s been so chilly here this past week, I’m totally with you on the fall cravings. I had to wear a beanie last night to play soccer. What’s up with that? I could totally go for one of these right now– especially topped with a big ‘ol pat of butter!

    Reply
    • Heather says

      May 31, 2013 at 9:45 am

      You wore a beanie?!?!?! Wow – I spent last night sitting on the A/C vent in our living room! 🙂

      Reply
  5. Tieghan says

    May 31, 2013 at 7:15 am

    These sound perfect for snack or breakfast! YUM!

    Reply

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