Ingredients

The following ingredients have 12 Servings
  • 3 cups (270 g) quick or rolled oats, blended into oat flour*
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 15-ounce (425 g) can pumpkin puree (not pie mix)
  • 3/4 cup (105 g) coconut sugar*
  • 3/4 cup (180 ml) non-dairy milk
  • 1 cup (150 g) grated apple (I used Honeycrisp)
  • 1 tablespoon lemon juice or apple cider vinegar
  • 3/4 cup (88 g) pecans (optional)

Instruction

  • Preheat the oven to 350F and grease or line a 12 muffin tin; set aside.
  • Add the oat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt to a large bowl and whisk until well-combined.
  • In a separate bowl, mix the pumpkin puree, coconut sugar, non-dairy milk, and vinegar or lemon juice together in a medium bowl. Form a well in the center of the dry ingredients, then add in the wet ingredients and mix until a thick batter forms. Add the grated apple and pecans (optional) to the bowl and fold until combined.
  • Divide the batter evenly between the 12 muffin cups (I like to use a large spoon), then place in the middle rack of the oven and bake for 25-27 minutes, until the muffins have risen and are golden on top and an inserted toothpick comes out cleanly. Remove from the oven and let the muffins sit in the tray for 2-3 minutes, then use a butter knife to carefully remove them and transfer to a cooling rack to cool completely.
  • as desired; leftovers will keep in a container with a loose-fitting lid for up to 5 days. These muffins can also be stored in a freezer-safe bag in the freezer for up to 2 months.