To make healthy pumpkin muffins, beat 1 cup canned pumpkin, 2 tablespoons honey, 2 tablespoons brown sugar, 1 teaspoon vanilla and 1 large egg until combined. In a separate bowl, mix dry ingredients. Add dry ingredients to wet ingredients and mix. Pour into muffin tin and bake at 250 F.
Dry ingredients include 1/4 teaspoon salt, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder and 1 heaping cup of oat flour. For spices, add about 1/4 or 1/2 teaspoon of cinnamon, nutmeg and ginger.
Bake muffins in a muffin tin without paper inserts, spraying the tin with non-stick spray before pouring in the muffin batter. Bake for 15 to 18 minutes. For a more moist muffin, remove the muffins from the oven earlier.
To make oat flour, blend whole oats in a food processor until the oats reach the consistency of wheat flour. For a more hearty texture, substitute part wheat flour mixed with unblended whole oats.
For a muffin higher in calories but richer in nutrients and antioxidants, add 1/4 to 1/2 cups of dark chocolate chips or raisins to the batter before mixing the wet and dry ingredients together.
As an alternative to honey, sweeten using maple syrup or molasses.