These pumpkin oatmeal muffins are a better-for-you recipe made with healthy ingredients, no refined sugar, and a ton of fall flavor!
Course Breakfast
Cuisine American
Prep Time 25 minutesminutes
Cook Time 30 minutesminutes
Cooling Time 20 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 14Muffins
Calories 113kcal
Equipment
Measuring Cups and Spoons
mixing bowls
Whisk
Muffin tin
Ingredients
1 ¾cupold-fashioned oats
1cuppumpkin purée
2eggs
½cupmaple syrup
⅓cupcoconut oilsoftened or melted
¼cupalmond milk
1tspbaking soda
1tspvanilla extract
1tspground cinnamon
½tspsalt
½tspground ginger
¼teaspoonground nutmeg
⅛teaspoonground cloves
Instructions
Preheat the oven to 350º F.
In a large bowl, add the maple syrup and coconut oil and beat together with a whisk for 2-3 minutes.
Then, add the eggs and beat until for about 2-3 minutes.
Add in the almond milk, pumpkin purée, and vanilla and beat.
Then add the baking soda, salt, ground cinnamon, greyhound ginger, ground nutmeg, and ground cloves. Keep beating until you mix all the ingredients without lumps.
To make oat flour, add the old-fashioned oats to your blender and blend until you get a fine powder. Make sure to move your mixture constantly with a spatula.
Then, add the oat flour to the mixture and whisk for 2-3 minutes until you get a batter without lumps.
Grease a muffin tin with coconut oil and add the batter. Make sure to fill just ¾ for each muffin cup.
Place your muffin tin in the oven and bake for 30 minutes, or until a toothpick or a knife inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool for 20 minutes minimum before serving. Enjoy!