About the Recipe
Ingredients
Ingredients
â…“ cup melted coconut oil or extra-virgin olive oil*
½ cup maple syrup or honey
2 eggs, at room temperature
1 cup pumpkin purée
¼ cup milk of choice
2 teaspoons pumpkin spice blend
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
1 cups whole wheat flour
3/4 cup cassava or oat flour
Optional: 2 teaspoons turbinado (raw) sugar for a sweet crunch
Preparation
Step 1
Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray
Step 2
In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
Step 3
Add the flour to the bowl and mix with a large spoon, just until combined. If you would like to add any mix-ins like chocolate chips, toasted pecans or coconut flakes, this is the perfect time.
Step 4
Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you’d like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
Step 5
Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. These muffins taste even better after they have rested for a couple of hours!