Pumpkin Muffin Tops!

These are the kind of muffin tops that you do want! :) They are healthy, soft, pumpkin-y, spiced, and delicious! Also, they can be made completely Vegan!

 

   Fall is officially here, and with it comes pumpkin flavored everything! Most of the popular Fall treats aren't that great for you, but thankfully there are some great healthy choices too! These muffin tops are the perfect example, since they are both healthy and plenty pumpkin-y to satisfy your fall cravings and keep you feeling great at the same time!

   I am calling these muffin tops because I baked them in a ( leaf and pumpkin shaped) whoopee pie pan, so they are a bit thinner than muffins. I love the way they turned out! Beautiful fall shapes, super moist and soft, and a great serving size to help you not over eat!

Ingredients:

1 1/2 cup Whole Wheat Flour
2-3 tsp Pumpkin Pie Spice or Cinnamon
1 tsp Baking Soda
3 Tbsp Ground Flaxseeds
8 Tbsp Water
1/2 cup Coconut Oil- room tempt.
1/2 cup Honey(or Maple Syrup if you want to keep this completely Vegan)
1/2 tsp Vanilla
1 cup Canned Pumpkin
1/4 tsp Salt

First, we need to make our Flax Eggs! We aren't using eggs in the recipe, so that it can be Vegan( if you use the maple syrup)! If you've never made a flax egg, don't be scared of them! They are super simple!

Add your ground flax to a bowl and add in the water. Stir well- you'll notice it go really thick. Leave it to the side while we get on with the recipe.

Add the flour, pie spice( or cinnamon), baking soda, and salt to a bowl and stir to combine. Then add in the rest of the ingredients, including the flax egg.

 

Stir well, making sure to mix the flax egg in well. Then, grease a pan and spoon in your batter. If you don't have a whoopee pie pan, you can use mini muffin tins, regular muffin tins or a 8x8 baking pan.

I wanted to use my whoopee pie pan because of the fall shapes! :)

 

Make sure to press the batter into all the little corners. I like to give the pan a little tap on the counter to help it settle.
Bake at 350 F for 10-12 minutes for the whoopee pan and mini muffin tins. For the regular muffins or 8x8 baking pan, 12-15 minutes. To check that they're done, just stick a tooth pick in the center. If it comes out clean, they are done! Also, they will smell really good!

 

Let them cool for 5-6 minutes before removing them from the pan.

Eat them fresh from the oven, or store them in an air tight container for a few day- but I doubt they last that long! I love how festive, delicious, pumpkin-y, healthy, and cute these little muffin tops are!

I enjoyed my(1st) tasting with a warm cup of coffee and a good book! They are the perfect afternoon snack, dessert, and they are even healthy enough to have for breakfast!

I really hope you try these delicious and healthy fall treats! If you like them, please share this post with a friend and family member to help them celebrate fall on the healthy side!

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Keep Healthy and Safe!
H. Banana