Ingredients

The following ingredients have 12 Servings
  • 3 cups rolled oats
  • 1 teaspoon baking powder
  • 1.5 teaspoon pumpkin pie spice
  • 1/2 teaspoon kosher salt
  • 1/2 cup pumpkin puree
  • 1/4 cup maple syrup
  • 2 pastured eggs
  • 1.25 cups milk ((I used almond, but you can use any you milk you prefer.))
  • 1/4 cup raisins
  • 1/4 cup pecans, chopped

Instruction

  • Pre-heat oven to 350ºF and grease a 12-cup muffin tray (I used cooking spray to keep it easy, but you can use butter or coconut oil as well).
  • In a large bowl combine all of the dry ingredients; rolled oats, baking powder, pumpkin pie spice, and kosher salt. Mix well and set a side.
  • In a medium bowl, combine pumpkin puree, maple syrup, eggs and milk. Whisk together and then pour the wet ingredients into the dry and stir until well combined.
  • Gently stir in the pecan and the raisins and allow this mixture to sit for 5 minutes. This will allow the dry oats to absorb some of the liquid.
  • Evenly divide the mixture amongst the muffin cups and pop in the oven for 20-25 minutes or until cooked through and golden brown over the top. Cool and enjoy!