Pumpkin Oatmeal Muffins
These pumpkin oatmeal muffins are a better-for-you recipe made with healthy ingredients, no refined sugar, and a ton of fall flavor!
Servings 14 Muffins
Calories 113kcal
Equipment
- Measuring Cups and Spoons
- mixing bowls
- Whisk
- Muffin tin
Ingredients
- 1 ¾ cup old-fashioned oats
- 1 cup pumpkin purée
- 2 eggs
- ½ cup maple syrup
- ⅓ cup coconut oil softened or melted
- ¼ cup almond milk
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ tsp ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground 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!
Nutrition
Serving: 1Muffin | Calories: 113kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 23mg | Sodium: 193mg | Potassium: 84mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2758IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg