PUMPKIN OAT MUFFINS
Prep time: 5 mins
Bake time: 18-20 mins
Ingredients
- 6 tbsps coconut oil
- ⅓ cup maple syrup
- 2 eggs
- 1 cup pumpkin purée
- ¼ cup milk of choice (I used coconut almond milk)
- 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cups whole wheat flour
- 1 ⅓ cup old-fashioned oats (blended to a flour like powder)
- Pumpkin seeds (for topping)
- chocolate chips or raisins (optional)
STEPS:
- Preheat oven to 325
Whisk dry ingredients (oats, flour, baking soda, salt, spices)
In another large bowl, beat ‘wet ingredients’ : coconut oil, maple syrup, eggs, pumpkin purée & milk.
Pour into lined muffin tin (add maple syrup drizzle and pumpkin seeds & salt to tops)
Bake for 18-20 mins.
Let cool for ~an hour before enjoying!
If you have any leftover pumpkin purée, try our super easy ‘Pumpkin Power Balls’!
