Ingredients
– ⅓ cup melted coconut oil or extra-virgin olive oil
– ½ cup maple syrup or honey
– 2 eggs, at room temperature
– 1 cup pumpkin purée
– ¼ cup milk of choice (almond milk recommended)
– 2 teaspoons pumpkin spice blend (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves)
– 1 teaspoon baking soda
– 1 teaspoon vanilla extract
– ½ teaspoon salt
– 1 ¾ cups whole wheat flour
– ⅓ cup old-fashioned oats, plus more for sprinkling on top
– 2 teaspoons turbinado (raw) sugar for a sweet crunch
Instructions
1-First, set your oven to 325 degrees Fahrenheit and grease the muffin tin if needed. In a large bowl, whisk the melted oil with the maple syrup or honey, then beat in the eggs for a smooth mix.
2-Next, add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract, and salt, stirring everything well. Gently combine the flour and oats just until mixed, taking care not to overmix for the best texture.
3-Finishing Touches and Baking: If you want extras, fold in nuts or chocolate at this point. Divide the batter evenly into the muffin cups, sprinkle with extra oats and optional raw sugar, then bake for 22 to 25 minutes. Let them cool on a rack before removing, as they’ll be delicate when warm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌾 Use the spoon and swoop method to measure flour for the best texture.
🧂 Baking soda is essential for proper rise; do not substitute with baking powder.
🍴 Mix batter gently by hand to avoid tough muffins and maintain moisture.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin