Pumpkin Muffins

On this Halloween Weekend Rejoice Wellness brings you yummy & healthy Pumpkin recipe of

 

 

 

 

 

 

 

Pumpkin Muffins

Ingredients:
• ⅓ cup melted coconut oil or extra-virgin olive oil*
• ½ cup maple syrup or honey
• 2 eggs, at room temperature
• 1 cup pumpkin purée
• ¼ cup milk of your choice [regular, almond, soya, oats etc.] • 2 teaspoons pumpkin spice blend Or (1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves)
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 ¾ cups whole wheat flour
• ⅓ cup old-fashioned oats, plus more for sprinkling on top
• ¼ cup almond & walnut pieces
• ¼ cup black raisins

Instructions:
1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius).
2. If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray.
3. In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well.
4. Then add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
5. Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok).
6. Add nuts & dried fruit, fold them in now.
7. Divide the batter evenly between the muffin cups.
8. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of pumpkin spice blend.
9. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
10. Place the muffin tin on a cooling rack to cool.
Note:
• These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
• These muffins taste even better after they have rested for a couple of hours! They’ll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
• They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).