Pumpkin Muffins – Healthy Vegetarian Breakfast Recipes

Pumpkin Muffins - Healthy Vegetarian Breakfast Recipes
Pumpkin Muffins – Healthy Vegetarian Breakfast Recipes


  • 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 choice (I used almond milk)
  • 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
  • Optional: 2 teaspoons turbinado (raw) sugar for a sweet crunch


Preheat stove to 325 degrees Fahrenheit (165 degrees Celsius). On the off chance that important, oil every one of the 12 cups of your biscuit tin with spread or non-stick cooking shower (my container is non-stick and didn’t require any oil).

In a huge bowl, beat the oil and maple syrup or nectar together with a whisk. Include the eggs, and beat well. Include the pumpkin purée, milk, pumpkin zest mix, preparing pop, vanilla concentrate, and salt.

Add the flour and oats to the bowl and blend in with an enormous spoon, just until joined (a couple of irregularities are alright). On the off chance that you’d like to include any extra blend ins***, similar to nuts, chocolate or dried natural product, overlay them in now.

Separate the hitter equitably between the biscuit cups. Sprinkle the highest points of the biscuits with about a tablespoon of oats, trailed by a light sprinkle of crude sugar or potentially pumpkin zest mix in the event that you’d like. Prepare biscuits for 22 to 25 minutes, or until a toothpick embedded into a biscuit tells the truth.

Spot the biscuit tin on a cooling rack to cool. These biscuits are sensitive until they chill off. You may need to run a spread blade along the external edge of the biscuits to relax them from the container.

These biscuits will keep at room temperature for as long as 2 days, or in the icebox for as long as 4 days. They keep well in the cooler in a cooler safe sack for as long as 3 months (simply defrost singular biscuits as required).

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Rishav Kumar
Rishav Kumar

Rishav Kumar is a 15-Year Old Developer, Entrepreneur & an Apple WWDC Scholarship Winner! Dreams in Tech, Lives in Travel, Sleeps on Flights. Loves to write, Follow his articles on this website!

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