It’s Fall, which means “pumpkin everything” around here. Even if the weather outside does not feel like fall, it is still fun to get into the holiday spirit and embrace the changing of the seasons. There are many different recipes and treats that include pumpkin, however I wanted to bring a little something different to your table. It’s my job as a Registered Dietitian to encourage balanced eating and give you healthy substitutions for foods in recipes to increase the nutrient density, fiber, and decrease the saturated and trans fat (bad fats). These moist, healthy pumpkin muffins are one of my favorites! Give them a try!
Preparation Time: ~25 minutes
Cooking Time: ~20-25 minutes
- 1 can pumpkin
- 1 cup nonfat (or low fat) plain Greek yogurt
- 3 egg whites
- 1 egg (cage free, omega 3)
- 1 ¾ cup quick cook steel cut oats (Trader Joe’s) or gluten free oats
- ¼ cup Plant Fusion protein powder (or 100% natural whey protein is fine also)
- ¼ cup organic coconut sugar (healthier version than cane sugar)
- 1 tsp baking soda
- 2 tsp baking powder
- ¼ tsp salt
- 1 ½ tsp cinnamon
- ½ tsp pumpkin pie spice
- 2 tbsp chia seeds (optional)
- ¼ cup raisins
- ¼ cup chopped walnuts or pecans
- Unsweetened shaved coconut (to top the muffins off with)
- Combine all of the dry ingredients into a bowl.
- Combine all of the wet ingredients into another bowl.
- Make a well in the dry ingredients and pour the wet ingredients into the dry.
- Preheat the oven to 350 degrees.
- Line 12-cup muffin pan with cupcake liners or spray with coconut oil nonstick spray.
- Divide the mixture evenly among the muffin tins, and place into the pre-heated oven.
- Bake for 20 minutes or until tops are lightly golden brown.
- Cool muffins for about 5 minutes before removing from pan.