In this season of starting fresh alongside cozy vibes, sometimes we’re looking for something easy, tasty, but also makes our bodies and minds feel good.

Healthy pumpkin muffins, I’m looking right at you.

Method:

Recipe source:

https://cookieandkate.com/healthy-maple-pumpkin-muffins/

Allergen Adaptations:

To make this recipe dairy free, I substituted the ¼ cup of milk. Once, I used Ripple Kids (a pea protein-based milk alternative). For the second time I baked these muffins, I used apple juice. Spoiler alert: both turned out delicious and tender.

Budget-Friendly Adaptations:

1. I used a neutral (canola) oil instead of melted coconut oil. It’s easier to deal with, and less expensive.

2. Instead of maple syrup or honey, I used brown sugar.

3. I did add turbinado (raw) sugar to the top of both batches of muffins, but I didn’t find that it created any crunch on top, so you can omit that too.

Procedures:

Please read the original recipe, but it basically involved “creaming” the oil and sweetener, adding in the rest of the wet ingredients, and finally the oats and whole wheat flour. Once scooped into muffin tins, we bake.

Results:

These were very much enjoyed by all reviewers, including Littlest Reviewer and Very Special Guest Sister Reviewer.

Fluffy, tender, healthy pumpkin muffin unlocked

Discussion:

Despite the “healthy” nature, these muffins were delicious! They were tender, moist, and had a subtle cozy fall spice flavor to them.

Our definitions of health should be very personal, but these muffins check a number of common health interests:

Dairy free
Whole wheat
Heart-healthy oats
Can be made with seed-oil alternative options such as coconut oil
Can be made refined sugar free with use of maple syrup or honey
Can be made budget-friendly (financially healthy!) with less expensive ingredients
Baking can be a great relaxing, meditative, and generous activity as a mental health promoting exercise
You’ll work your biceps as you mix the batter (ok that one might be a bit of a stretch. But if you want, you can stretch while you wait for these muffins to cool).

Going out to a local cafe and ordering a muffin may not always be on the menu for those of us with severe dairy allergies. However, nourishing ourselves by baking homemade dairy free treats can be an empowering and kind action to ourselves and anyone with whom we choose to share our treats.

Future Directions:

These muffins can easily be frozen to save for later! I pop one into the microwave for 30 seconds, or let them thaw on the counter.

Allergen Information:

As indicated above, muffins with these modifications are free of dairy. The recipe also does not contain nuts, as long as you choose a nut-free milk alternative. If you’re not allergic to nuts, these muffins taste great with a dollop of almond or cashew butter. These muffins do contain egg and wheat and I have not tried them with any relevant substitutes. Please let me know if you do!

Healthy Pumpkin Muffins