I was really happy with this recipe. It’s whole wheat but doesn’t taste cardboard-y like some muffins out there. It’s very fluffy too. I added a few chocolate chips which balanced it just right.
Sprinkle some turbinado or coconut sugar on top to get a crispy top.
Hope you enjoy!
Adapted from Cookie and Kate
Prep Time: 10 mins Cook Time: 23 mins Total Time: 33 minutes Yield: 12 muffins
INGREDIENTS
- 1/3 cup melted coconut oil or extra-virgin olive oil*
- 1/2 cup maple syrup or honey
- 2 eggs, at room temperature
- 1 cup pumpkin purée
- 1/4 cup milk of choice (I used almond milk)
- 2 teaspoons pumpkin spice blend (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 3/4* cups whole wheat flour
- 1/3 cup old-fashioned oats, plus more for sprinkling on top
- ⅓ cup mini chocolate chips, or dried fruit (optional)
Optional: 2 teaspoons turbinado (raw) sugar for a sweet crunch
* It works with gluten-free flour or regular flour too!
INSTRUCTIONS
- 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.
- 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.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you’d like to add any additional mix-ins like nuts, chocolate or dried fruit, fold them in now. I added ⅓ cup mini chocolate chips.
- 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.
- Storage: They’ll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).