Yes, yes, yes..its pumpkin flavored everything time! I am ready for pumpkin coffee, pancakes, pies, muffins, ice cream, oh and cheese cake, basically all the pumpkin goodies. Fall is the kickoff to baking season and I have been waiting patiently for the markets to start stocking their shelves. This muffin recipe is simple, flavorful, and immediately screams holiday season. I will admit that one muffin went missing prior to taking photos. Its so hard to wait when they smell so good:)
- 1 cup canned pumpkin puree
- 1 3/4 cups whole wheat flour
- 1/4 cup vanilla almond milk
- 1/2 cup natural maple syrup or honey
- 1/3 cup melted coconut oil
- 2 eggs
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin spice
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1/3 cup oats
- pumpkin seeds and oats for topping
Preheat oven to 325 degrees, line muffin tin with paper liners.
Mix all ingredients together, folding oats in last.
With an ice cream scoop measure out 1scoop per liner for a smaller 12 muffin tin and 2 scoops per liner for a 6 muffin tin.
Sprinkle pumpkin seeds and oats on top of each.
Bake for 25min, cool and then eat!!