Pharmacy Notices
Breakfast | Snack

Healthy Pumpkin Muffins

  • 15 Mins

    Prep Time

  • 23–25 Mins

    Cook Time

  • 12

    Servings

  • 189 Calories
  • 8g Fat
  • 27g Carbs
  • 4g Protein
Recommended For:

Psoriatic Disease

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  • Instructions & Tools

    Instructions

Ingredients

  • 12 Servings
  • 189 Calories
  • 8g Fat
  • 27g Carbs
  • 4g Protein
  • 40 Mins Total Time
  • ⅓ Cup Melted Coconut Oil (canola oil would work too)
  • ½ Cup Honey
  • 2 Eggs
  • 1 Cup Pumpkin Puree
  • ¼ Cup Milk
  • 1 Tsp Vanilla Extract
  • 1¾ Cup White Whole Wheat Flour or Whole Wheat Flour
  • ⅓ Cup Old Fashioned Oats (& more for sprinkling on top)
  • ½ Tsp Ground Ginger
  • ¼ Tsp Nutmeg
  • ¼ Tsp Allspice
  • 1 Tsp Baking Soda
  • ½ Tsp Salt
  • ½ Tsp Cinnamon (plus more for sprinkling on top)
Recipe adapted from cookieandkate.com

Nourishment Note

Pumpkin

Pumpkin is rich in vitamin A and antioxidants. These antioxidants may be beneficial for protecting cells from damage and lowering the inflammation associated with psoriatic disease.

Cinnamon

Cinnamon is a powerhouse spice full of antioxidants, types of nutrient that help protect cells from becoming damaged. Cinnamon may also help with blood sugar control. This is important because people with psoriatic disease are more likely to develop conditions like type 2 diabetes.

Instructions

  • 12 Servings
  • 189 Calories
  • 8g Fat
  • 27g Carbs
  • 4g Protein
  • 40 Mins Total Time
  • 1

    Preheat Oven Preheat oven to 325°F. Grease 12 muffin cups with cooking spray or use muffin tin liners.

  • 2

    Whisk Wet Ingredients In a large bowl, whisk together the oil and honey. Add the eggs, pumpkin, milk, and vanilla. Whisk well.

  • 3

    Mix Dry Ingredients In another bowl, mix together the baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Add the flour and oats and mix well.

  • 4

    Combine Wet & Dry Ingredients Slowly add the dry ingredients to the bowl of wet ingredients, mixing until they are just combined.

  • 5

    Divide Batter & Bake Divide the batter evenly between the muffin cups. Sprinkle the tops with oats and cinnamon. Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean.

  • 6

    Cool & Serve Allow muffins to cool slightly before eating.

Recipe adapted from cookieandkate.com

What You’ll Need

  • Measuring Cups

  • Measuring Spoons

  • Muffin Tins

  • Cooking Spray (or Muffin Tin Liners)

  • Spoon

  • Whisk

  • (2) Mixing Bowls

Allergen Swap

  • EEggs

    Use a commercial egg replacer

  • MMilk

    Dairy-free milk alternative (almond milk, soy milk, coconut milk)

  • GGluten

    Use a gluten-free cup-for-cup flour replacer

PD Cooking Tips

  • Pumpkin Puree

    Use an electric can opener, instead of manual, to minimize hand strain.

There's plenty more delicious recipes to try!

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