Ingredients

The following ingredients have 12 Servings
  • 1/3 cup melted coconut oil
  • 1/2 cup real maple syrup
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/4 cup milk of choice (I used almond milk)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 3/4 cups whole wheat pastry flour or regular whole wheat flour
  • 1/3 cup old-fashioned oats, plus more for sprinkling on top

Instruction

  • Preheat oven to 325 degrees. Grease a 12-cup muffin tin well and set aside.
  • In a medium bowl, add the melted coconut oil, pure maple syrup, egg, pumpkin puree, milk and vanilla. Whisk to combine well. In a large bowl, add the soda, salt, cinnamon, flour, and oats. Stir to combine. Add the wet ingredients to the dry ingredients and stir until just combined. Don't over mix here.
  • Divide the batter among the 12 muffin cups. Sprinkle with additional oats. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the muffins spring back when lightly touched. Let the muffins cool for 5 minutes in the pan and then remove and allow them to cool on a wire rack. Enjoy warm or at room temperature.