Pumpkin flavored anything is on my top 10 fall inspired food list (I don’t actually have a list…but if I did..it would be on it..lol). Given how little time anyone really has to make an elaborate breakfast every morning, muffins are the best “grab and go” option! Try this recipe and let me know how you like it!!
- ⅓ cup melted coconut oil
- ½ cup of honey
- 2 eggs, at room temperature
- 1 cup pumpkin purée
- ¼ cup milk of choice (I used hemp milk)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon, plus more for sprinkling on top
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice or cloves
- 1¾ cups wheat flour
- ⅓ cup old-fashioned oats
- Preheat oven to 325 degrees Fahrenheit. Grease ten cups of your muffin tin with butter or non-stick cooking spray (unless you have a non-stick pan).
- In a large bowl, beat the oil and maple syrup or honey together with a whisk. 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.
- Divide the batter evenly between the ten muffin cups. For these muffins, it’s ok to fill the cups a little higher than you normally would. Bake muffins for 23 to 26 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack. These muffins are delicate until they cool down. After they’ve cool down, enjoy!!