Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large mixing bowl, whisk together the pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract until smooth.
- Add the whole wheat flour, rolled oats, pumpkin pie spice, baking soda, and salt to the bowl. Stir with a spatula until just combined. Do not overmix.
- Divide the batter evenly among the 12 prepared muffin cups. Optional: sprinkle a few extra oats on top of each muffin.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
Storage: Store muffins in an airtight container at room temperature for up to 3 days.
Freezing: Freeze cooled muffins in a freezer-safe bag for up to 3 months.
Freezing: Freeze cooled muffins in a freezer-safe bag for up to 3 months.
