Pumpkin Muffins

 

adapted from cookieandkate.com recipe

muffin ingredients:

1/3 c melted coconut oil

1/2 c maple syrup

2 eggs, room temperature

1 c pumpkin puree

1/4 c almond milk

2 tsp pumpkin spice blend

1 tsp baking soda

1 tsp vanilla extract

1/2 tsp salt

1 3/4 c gluten free flour (or whole wheat flour if you're okay with gluten)

1/3 c old-fashioned oats

topping ingredients:

2 tsp turbinado (raw) sugar

2 tsp finely chopped pecans

2 tsp oats

Instructions:

1. Preheat oven to 325 degrees. Put parchment paper cups in muffin tin.

2. In a large bowl beat the oil and maple syrup. Add the eggs and beat well. Add the pumpkin puree, milk, pumpkin spice blend, baking soda, vanilla extract and salt. Stir.

3. Mix in the flour and oats, just until combined.

4. Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with topping mix. Bake for 22-25 minutes or until a toothpick inserted into a muffin comes out clean.

5. Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. 

Muffins keep at room temperature for up to 2 days or in the refrigerator for up to 4 days. In a freezer-safe bag in the freezer you can keep these for up to 3 months.

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