These are the perfect on the go breakfast or snack for the fall! My kids absolutely loved them!
Makes: 12-15 muffins
Prep time: 30 minutes
3 cups old fashioned oats (can use gluten free oats)
1 tbsp pumpkin pie spice
1 1/2 tsp baking soda
3/4 tsp salt
1 cup milk, unsweetened coconut milk or almond milk (can use plain or vanilla)
1 cup canned pumpkin (not pumpkin pie filling)
1/2 cup maple syrup
3 tbsp melted coconut oil
1 tsp vanilla extract
optional topping: sugar to sprinkle on top (I used coconut sugar)
optional add-ins: raisins, chocolate chips, wanuts
Preheat oven to 375 degrees. Line your muffin tin with paper liners or silicone liners.
Put oats in a high powered blender or food processor and blend until oats have been ground into flour. Pour oat flour into a large mixing bowl.
Add pumpkin pie spice, baking soda and salt to the oat flour and stir until well combined.
In another bowl, whisk your eggs and add milk, canned pumpkin, coconut oil and vanilla. Pour into dry ingredients and gently mix with a spatula until just combined.
Pour batter into lined muffin tin. You can fill them almost all the way to the top, they don’t puff up too much. My batter made 15 muffins. Sprinkle tops with coconut sugar or any other sugar you prefer and bake for 15-18 minutes, until a toothpick inserted comes out clean. Mine took closer to 18 minutes.
Store in an airtight container and enjoy!
Recipe from Gimme Some Oven