These Pumpkin muffins taste more like a breakfast bread than a dessert. If you like sweet baked goods, add more maple syrup. Enjoy!
Ingredients
⅓ cup melted coconut oil or extra-virgin olive oil
¼ cup maple syrup
2 eggs at room temperature
1 cup pumpkin purée
¼ cup milk of choice (I used almond milk)
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon cinnamon, plus more for sprinkling on top
¼ teaspoon nutmeg
¼ teaspoon allspice or cloves
1¾ cups whole wheat flour
⅓ cup old-fashioned oats, plus more for sprinkling on top
Instructions
In a large bowl, beat the oil and maple syrup together. Add eggs, and beat well.
Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, nutmeg and allspice or cloves.
Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
Bake at 325F for 23-25 minutes. Cool before taking out of molds.
Recipe by Soren's Purple Plate at https://sorenspurpleplate.com/pumpkin-oat-muffins/