Healthy Pumpkin Muffins
- 3 cups old-fashioned oats*
- 1 tablespoon pumpkin pie spice homemade or store-bought
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon fine sea salt
- 2 eggs
- 1 cup unsweetened almond milk plain or vanilla
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 3 tablespoons melted coconut oil (or any mild-flavored oil)
- 1 teaspoon vanilla extract
- optional: turbinado sugar for sprinkling
- Preheat oven to 375°F. Line a 12-cup muffin pan with parchment or cupcake liners or lightly grease with cooking spray. Set aside.
- Puree oats in a blender or food processor until they reach a flour-like consistency. Add in the pumpkin pie spice baking soda and sea salt and pulse until the mixture is evenly combined. Set aside.
- In a separate large mixing bowl whisk together the eggs milk pumpkin puree maple syrup coconut oil and vanilla extract until evenly combined. Fold the dry ingredients in with the wet ingredient mixture and stir until the mixture is just combined. (Try to avoid over-mixing.)
- Portion the ingredients into prepared baking cups. Then sprinkle a pinch of turbinado sugar on top of each muffin if you would like.
- Bake for 15-18 minutes or until a toothpick inserted in the center of the muffins comes out clean. Remove from the oven and place the pan on a cooling rack for 5 minutes.
- Serve warm. Or let the muffins cool to room temperature then store in a sealed container for up to 3 days or freeze for up to 3 months.
This article adapted from this site