Healthy Pumpkin Muffins
- 21/2 cups old fashioned oats toasted and ground
- 3/4 cup old fashioned oats toasted, 2 Tbsp reserved for muffin tops, toasted
- 1 1/8 cups pumpkin puree
- 2 lage eggs lightly beaten
- 1/3 cup honey
- 3/4 cup canned coconut milk or dairy milk full fat, skim or 1 %, 1/4 cup extra if needed
- 1 Tbsp real maple syrup
- 2 tsp real vanilla
- 2 tsp baking powder
- tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- 1-1.5 tsp ground ginger
- 1/8-½ tsp allspice
- 1/8 tsp ground cloves
- ¼-½ tsp ground nutmeg
- ½ cup walnuts, raisins or dried cranberries optional
- 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, honey, milk, maple syrup 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 up some of the liquid and soften.
- Add the rest of the dry ingredients and spices to wet ingredients and mix until just incorporated. (Tip: start with the lowest amount of spices indicated and add more if desired.) If the batter is too thick add additional milk, 1/8 cup at a time.
- Optional: Fold in approximately 1/2 c walnuts, raisins, mini chocolate chips, or dried cranberries.
- Scoop into muffin tin, lined with muffin wrappers (makes 18 muffins). Tip: lightly spray the muffin wrapped with oil to make the baked muffins easier to remove.
- Bake at 350 for about 20 -23 minutes, a toothpick inserted in the center of a muffin should come out clean.