Pumpkin Beet Muffins (Hidden Veggies!)
A whole vegetable hiding inside a warmly spiced pumpkin muffin. The kids won't notice, but you'll feel good knowing it's there.
Servings: 24 muffins
Calories: 142kcal
Ingredients
- 2 cups All purpose flour
- 1 cup Old fashioned oats (ground)
- ½ cup Sugar
- ½ cup Brown sugar
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- 2 teaspoon pumpkin pie spice
- 3 Eggs
- 15 oz Pumpkin puree (1 can)
- ½ cup Pureed beets
- ¾ cup Coconut oil (melted)
- ¼ cup Almond milk
Instructions
- Preheat oven to 375℉ degrees and spray 2 muffin tins with baking spray.
- In a large mixing bowl, whisk together flour, oats, sugar, brown sugar, baking soda, baking powder, pumpkin pie spice.
- Once the dry ingredients are combined well, add the rest of the ingredients (eggs, pumpkin puree, pureed beets, coconut oil, and almond milk) and stir until everything is just combined.
- Portion batter into the muffin tins and bake at 375℉ for 20-25 minutes. Remove from oven and let cool in tin 5 minutes before moving to cooling rack to cool completely. Enjoy!
Notes
- Add all the wet ingredients into your measuring cup and give them a little stir before dumping into the dry ingredients. Saves on extra dishes.
- These freeze well in an airtight container. Thaw on the counter 20-30 minutes, or microwave about 15 seconds.
Nutrition
Calories: 142kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 69mg | Potassium: 79mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2971IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
