- ⅓ cup melted coconut oil
- ½ cup maple syrup or honey
- 2 eggs, at room temperature
- 1 cup pumpkin purée
- ¼ cup milk of choice
- 1 t. baking soda
- 1 t. vanilla extract
- ½ t. salt
- ½ t. cinnamon, plus more for sprinkling on top
- ½ t. ground ginger
- ¼ t. nutmeg
- ¼ t. allspice or cloves
- ¾ cup oat flour + 1 cup wheat flour
- ⅓ cup old-fashioned oats, plus more for sprinkling on top
DIRECTIONS
- Preheat oven to 325°F.
- Grease ten cups of your muffin tin with non-stick cooking spray.
- In a large bowl, beat the oil and maple syrup with a whisk. Add eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice or cloves.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
- Divide the batter evenly between the ten muffin cups.
- Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon. Bake muffins for 23 to 26 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack.
0 on: "Pumpkin Muffins"