Maple Pumpkin Muffins with Oats
Servings 10 - 12 muffins
Equipment
- Muffin pan
- Cooling Rack
Ingredients
- 1¾ cup flour
- ⅓ cup oats a little extra for sprinkling on top of the muffins
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp cloves
- ½ cup real maple syrup
- ⅓ cup coconut oil melted
- 2 eggs
- 1 cup pumpkin puree
- 1 cup milk
- 1 tsp vanilla extract
- Turbinado raw sugar for sprinkling on top of the muffins
Instructions
- Preheat the oven to 350 degrees. Coat a muffin tin with coconut oil cooking spray.
- Combine the flour, oats, baking soda, cinnamon, salt, nutmeg, ginger, and cloves in a large bowl and mix thoroughly.
- Whisk together the maple syrup and coconut oil in a large bowl, then add the eggs and whisk until thoroughly combined.
- Add the pumpkin puree, milk, and vanilla; whisk well.
- Slowly add the flour/oat mixture to the pumpkin mixture and stir until just combined.
- Scoop the muffin batter evenly into the muffin tin. Side Note: I only made 10 muffins because we like them to be a little bigger.
- Place into the oven and bake for 18-20 minutes, or until a tester inserted into the center comes out clean.
- Remove from the oven and let them cool in the muffin tin for a few minutes before moving them to a cooling rack to finish cooling.
- Serve slathered in butter and enjoy.