Serves 10 muffins
Easy, one bowl, maple-sweetened, pumpkin muffins made with whole wheat flour, oats, coconut oil and spices! Tip: measure your pumpkin purée by packing it into a dry measuring cup and leveling the top, instead of using a liquid measuring cup.
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 (I use almond milk)
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon cinnamon, plus more for sprinkling on top
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon allspice or cloves
1¾ cups whole wheat flour
⅓ cup old-fashioned oats, plus more for sprinkling on top
- Preheat oven to 325 degrees F. If necessary, grease ten cups of your muffin tin with butter or non-stick cooking spray
- In a large bowl, beat the oil and maple syrup or honey together 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. For these muffins, it’s ok to fill the cups a little higher than you normally would. 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. These muffins are delicate until they cool down, so it’s best to wait until they have cooled down to remove them Enjoy muffins as is or with a spread of nut butter!