Pumpkin Muffins (GF & Vegan)

Prep Time
10 Minutes

Cooking Time
15 Minutes

Yields
24 mini-muffins

 

These muffins are delicate, soft, sweet and addicting. Recently, I brought a batch to a bootcamp I hosted, and it’s safe to say that I went home empty handed! Three to four would be considered a serving, and are perfect as a light breakfast paired with fruit or as a snack at any time of the day!

 

INGREDIENTS

  • 1 cup GF rolled oats
  • 1/2 cup GF oat flour
  • 1 cup organic pure pumpkin puree
  • 1 tbsp. pure vanilla extract
  • 2 tbsp. extra virgin coconut oil
  • 1/4 cup unsweetened almond milk
  • 1/4 cup pure maple syrup
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon

DIRECTIONS

STEP 1: Preheat the oven to 350F. In a small pot on the stove, combine the pumpkin puree and the coconut oil. Heat on medium until coconut oil has melted and is well combined. Remove from heat.

STEP 2: Transfer to a bowl, and add the remaining wet ingredients. Stir well to combine. Add in the baking powder, baking soda, and cinnamon. Mix in the oats and flour until well combined.

STEP 3: Using a paper towel, grease a mini-muffin pan with coconut oil. Spoon the mixture into the pan, filling 3/4 full. Bake for 15 minutes at 350F, or until the bottom edges are golden brown. Cool for 10 minutes in the pan, and then an additional 30 minutes on a rack before eating.

Note: These will last up to a week in an air-tight container in the fridge. You can also make your own oat flour by processing oats in a food processor or blender.

 

Enjoy!