Ingredients
- 2 1/2 cups old fashioned oats (toasted & ground) * 9.3 ounces
- 3/4 cup old fashioned oats (toasted, 2 Tbsp reserved for muffin tops) * 2.8 ounces
- 1 1/8 cups pumpkin puree * 10.7 ounces
- 2 lage eggs (lightly beaten)
- 6 tbsp maple syrup (or honey)
- 3/4 cup canned coconut milk or dairy milk (full fat, skim or 1 %,)
- 2 tsp real vanilla
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 1/2 tsp pumpkin spice
- ½ cup walnuts, raisins, dried cranberries, or chocolate chips (optional)
Preparation
Step 1
Preheat oven to 325. Place all oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Let cool to room temperature. (If you are in a hurry you can skip this step and use plain old fashioned oats, however the toasting adds flavor.)
Place 2.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
Combine pumpkin puree, eggs, maple syrup, milk, and vanilla. Mix to combine.
Add both ground and unground oats to wet ingredients and allow to sit for 10-20 minutes (this allows the oats to soak and soften).
Add the rest of the ingredients and mix until just incorporated. (The batter will be very thick.)
Optional: Fold in approximately 1/2 c walnuts, raisins, chocolate chips, or dried cranberries.
Scoop batter into muffin tin, lined with muffin wrappers (makes 12-14 muffins). FIll the muffin tins 7/8 full.
Bake at 350 for about 23 - 25 minutes, a toothpick inserted in the center of a muffin should come out clean and the top of the muffin should feel firm.