HEALTHY PUMPKIN MUFFINS – STARBUCKS PUMPKIN BREKKIE 2.0

10.04.2019

healthy pumpkin muffins

Don’t we LOOOVE a pumpkin muffin.

These muffins truly remind me of the pumpkin bread from Starbucks. It’s so fluffy and m-ist.

( UK I hate the “m” word… )

*cringe*

BUT, that pumpkin bread has so much sugar…

Did you know that the ingredients on an ingredient label are listed in descending order of weight. And guess what the first ingredient in the s-bucks pumpkin bread is.

SUGAR!!

C’MON S-BUCKS, I GET ENOUGH SUGAR FROM HALLOWEEN CANDY!!

But have no fear, these muffins are SO AHTK approved.

Aside from the lower sugar content, we love AHTK pumpkin muffins because they have the best texture and contain real pumpkin! Pumpkin has many health benefits including…

  • VITAMIN A – for healthy eyes (1)
  • VITAMIN C – for beautiful skin (2)
  • FIBER – for staying “regular” ( LOL )

I personally love adding chocolate chips to mine, but my mom enjoys these muffins with walnuts. I usually prep half a batch with walnuts and the other half with chocolate chips – extra chocolate chips on top pls!

You gotta do you here!

OH  – and as a #RD2Be, I feel obligated to note that you should avoid cross contact when folding in the walnuts & chocolate chips.

Cross Contact happens when one food comes into contact with another food and their proteins mix. This results in each food containing small amounts of the other food. These amounts are so small that they usually can’t be seen.

My fam doesn’t have any allergies, but make sure to double check with anyone who may be eating your delish muffins! 😉

Recipe

  • 3/4 cup blanched almond flour
  • 3/4 cup oat flour
  • 1 cup pumpkin puree
  • 1/3 cup almond butter (drippy kind)
  • 2/3 cup maple syrup (i use this low sugar, low carb brand)
  • 2 eggs
  • 1 tsp vanilla
  • 1.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • pinch of salt
  • Splash apple cider vinegar

Directions

  1. Preheat your oven to 350°F.
  2. Mix all wet ingredients in a medium size bowl. Set aside.
  3. Mix all dry ingredients in a medium size bowl.
  4. Make a well in the dry ingredients and mix the wet ingredients until well combined.
  5. Fold in the dark chocolate chips.
  6. Use all of your will power to not eat the dough. Or do it… at your own risk 😱
  7. Use a cookie scoop to scoop the muffin dough into a silicone muffin tray.
  8. Bake for 25-30 minutes, or until a toothpick comes out clean.
  9. Try rly rly hard to not eat it all in one sitting.

Pro Tips:

  • Use a silicone muffin mold – it makes it 1,000x easier to pop the muffin out. You do still need to use cooking spray!!
  • Spray your measuring cup with coconut oil spray ( or baking spray ) before adding your maple syrup or almond butter. This way, the syrup or a-butter slips out and makes the cleaning up job SO. MUCH. EASIER. This works for any other sticky sweetener or nut butter.
  • Scoop the muffin batter with a cookie scoop. It makes the scooping situation so much easier. And you kinda feel like a professh baker. Jussayin‘.

Enjoy!!

xx hails

pumpkin muffins

References:

(1) Johnson, & Rasmussen, H. (2013). Nutrients for the aging eye. Clinical Interventions in Aging, 741. doi: 10.2147/cia.s45399

(2) Pullar, Carr, & Vissers. (2017). The Roles of Vitamin C in Skin Health. Nutrients, 9(8), 866. doi: 10.3390/nu9080866