Jumbo pumpkin muffins
I love pumpkin season and for that I am trying to use as much pumpkin as I can these days. Making muffins it is very easy and since some of the ones that I make I am able to take on the go, especially for breakfast, I like to have them on hand. These jumbo pumpkin muffins turned out great!
I am able to also freeze many of the muffins I make so that I don’t have to eat them all at once. Sometimes I even double the batch so I can have them for a while.
Making your own muffins allows you to be able to alter the ingredients and make them healthier. This is what I do all the time as well as using less sugar, healthier fats, whole grains and dairy free milk are great options for my family to make them better.
You can also make endless variations so always make your own muffins. It is a much better option than getting store bought.
For the milk of choice I used Silk Unsweetened Almond Milk. I always use unsweetened varieties so that I can control the sweetness plus I really don’t like tasting any sweetness when having a plane glass of it. They have great products and a variety of flavors as well as different nut milks.
You can also sign up to receive the Silk newsletters for coupons. If you use their products you should take advantage of the many coupons they offer. They have a wide variety of new products so I am sure you will put them to good use.
If you like making muffins you will love these jumbo pumpkin muffins. You can use a regular size muffin pan however the time for baking would be different.
Well I hope you like these muffins. If you like pumpkin you will love these.
Enjoy!
PrintJumbo pumpkin muffins
Miryam's original recipe
Yield: 8 muffins
Total Time: 50 minutes
Ingredients:
- 1/2 cup unrefined sugar
- 1/3 cup coconut oil
- 2 eggs
- 1/2 cup almond milk
- 1/2 cup canned pumpkin
- 1 1/2 cups whole wheat pastry flour
- 3/4 teaspoon aluminum free baking powder
- 1/2 teaspoon aluminum free baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 rolled oats, to sprinkle
Directions:
Preheat oven to 375 degrees F. Line a Jumbo muffins pan with muffins liner. You can also use a regular size muffin pan.
In a mixing bowl cream coconut oil, and sugar. Add eggs, milk and pumpkin.
Add flour, baking powder, baking soda, salt, cinnamon and nutmeg and combine. Transfer batter to the prepared muffin liners filling 3/4 of the way. Sprinkle with some rolled oats.
Bake in a preheated oven for 25-35 minutes, or until golden brown.
Remove from oven and cool in a wire rack.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
Sticking a batch of muffins in the freezer is my favorite! It’s so handy to pull them out on busy days. My family would be thrilled with these jumbo sized pumpkin muffins!
Hurray for pumpkin season! These look wonderful!!
I absolutely adore these muffins!! I can’t wait to try them out! Thanks :)
We love pumpkin muffins, and I love how healthy these are!
I am in love with these muffins! Yum!
JUMBO PUMPKIN MUFFINS
It looks delicious and very appealing. I will learn to follow the formula you share.