Pumpkin Spice Oat Muffins

Makes 12 muffins

1 cup pumpkin puree

¼ cup avocado oil or melted coconut oil

¼ cup unsweetened almond milk

2 large eggs, lightly beaten (or 2 flax “eggs” for vegan option)

¼ cup maple syrup

1 tsp vanilla extract

2 cups oat flour

4 scoops Creamy Vanilla Else

1 tsp baking soda

½ tsp baking powder

2 tsp pumpkin spice

½ tsp salt

½ cup semi-sweet chocolate chips, optional

Preheat oven to 350℉. Line a standard size muffin tin with paper or silicone liners.
In a large mixing bowl, stir together the pumpkin puree, oil, almond milk, eggs, maple syrup, and vanilla extract with a mixing spoon until well mixed.
In a separate mixing bowl, stir together the oat flour, Else, baking soda, baking powder, pumpkin spice, and salt.
Add the dry ingredients to the wet ingredients and stir until just combined. If you’d like to make a chocolate chip pumpkin muffin, stir in ½ cup of chocolate chips to the batter.
Fill each muffin liner ¾ full with the batter. Sprinkle a few rolled oats or chocolate chips on the tops of the muffins, if desired.
Bake for 22-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let muffins cool 10 minutes in the pan, then transfer to a wire rack to finish cooling.

Notes

You can purchase oat flour or make your own by placing approximately 2 cups of old fashioned oats in a high-speed blender and processing until it reaches a fine flour consistency.
You can divide the batter to make half a dozen plain muffins and half a dozen with chocolate chips. Scoop half the plain muffin batter into six muffin liners. Then, add only ¼ cup chocolate chips to the remaining half of the batter and fill the remaining muffin liners.

Nutrition Information

For 1 muffin baked with chocolate chips

Calories: 225

Fat: 10 grams

Saturated Fat: 2.5 grams

Sodium: 116 milligrams

Carbohydrate: 31 grams

Fiber: 3 grams

Sugar: 14.5 grams

Protein: 4 grams

Subscribe for weekly updates