Oil-Free Pumpkin Spice Muffins

Good morning and Happy October! Only 29 days left to enjoy the Halloween season! 😉 And what better way to kick it off than with pumpkin spice? Now, I can’t say that pumpkin spice will include lattes this year– unfortunately, there’s sweetened condensed milk in the Starbucks flavoring–, but it will be just as delicious… and totally healthier.

pumpkin

Back in the day, I guzzled PSLs like it was my job. But inhaling 12 1/2 teaspoons of sugar (50 grams) in one go? Not really my thing these days. This weekend, I wanted to bake muffins that were healthier, with less added sugar, no animal products, and more whole grains, so I went to the Internet. You know what I found?

NOTHING.

How?! How did all of the recipes I found include eggs, milk, butter, or other rando animal products? Why did everything have so. much. sugar?! And why was any of it necessary? Here’s a hint: it’s not. So I came up with my own recipe, and this is what I found: it’s incredibly easy to make healthier muffins. Without the chocolate, these guys have around a teaspoon of coconut sugar each. You could even leave the sugar and chocolate out, and they’d be just as tasty, but I liked finding the differently-sized pockets of chocolate throughout. 🙂

pumpkin

Now, I’m not going to waste your time with some crazy-long story here. Go make these muffins. Eat them– on their own, with your favorite non-dairy milk, coffee, or tea. Toss in add-ins you think might be good: nuts, craisins, etc. And tell me what you think!

pumpkin

 

Questions for you:

How do you get into the Halloween and fall spirit? I’m hoping to complete a couple of 5Ks this fall at least, but we’ll see what happens!

Are you for or against pumpkin spice? What are your favorite fall flavors?

Print Recipe
Oil-Free Pumpkin Spice Muffins
pumpkin
Prep Time 10 minutes
Cook Time 20-25 minutes
Servings
muffins
Ingredients
Prep Time 10 minutes
Cook Time 20-25 minutes
Servings
muffins
Ingredients
pumpkin
Instructions
  1. Preheat oven to 350F. In a medium bowl, blend mashed bananas, pumpkin puree, sugar, flaxseed, and vanilla extract.
  2. In another bowl, blend flours, cinnamon, baking soda, chopped chocolate, and pumpkin pie spice.
  3. Blend dry ingredients in step 2 into wet ingredients in step 1.
  4. Fill muffin tins* 3/4 of the way up. Sprinkle tops with coconut sugar, if desired. This will help to achieve a slightly crunchier top.
  5. Bake muffins for 20-25 minutes. Let cool for ten minutes before removing from muffin tin.
Recipe Notes

Inspired by Golden Barrel blog recipe here.

*I used a silicone baking muffin tin, which let me bake without using oil to grease the pans. If using a regular muffin tin, spray with cooking spray before filling with muffin batter.

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