Healthy Pumpkin Muffins
3 cups old-fashioned oats
1 tablespoon pumpkin pie spice
1 1/2 teaspoons baking soda
3/4 teaspoon fine sea salt
1 cup milk of your choice
1 cup pumpkin puree
1/2 cup maple syrup
3 tablespoons melted coconut oil (or any oil)
1 teaspoon vanilla extract
optional: turbinado sugar for sprinkling
Preheat oven to 375°F. Line 12 baking cups with parchment, or lightly grease with cooking spray.
Puree oats in a blender or food processor until they reach a flour-like consistency. Add in pumpkin pie spice, baking soda salt, and pulse until combined.
In a separate large mixing bowl, whisk together eggs, milk, pumpkin puree, maple syrup, oil and vanilla extract until evenly combined.
Fold dry ingredients in with the wet mixture (Avoid over-mixing.)
Portion into prepared baking cups. Sprinkle a pinch of turbinado sugar (optional)
Bake for 15-18 minutes.
Feel free to add in:
– chocolate chips, nuts, seeds or dried fruit ?