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


  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.)
  2. Place 2.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
  3. Combine pumpkin puree, eggs, honey, milk, maple syrup and vanilla. Mix to combine.
  4. 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.
  5. 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.
  6. Optional: Fold in approximately 1/2 c walnuts, raisins, mini chocolate chips, or dried cranberries.
  7. 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.
  8. Bake at 350 for about 20 -23 minutes, a toothpick inserted in the center of a muffin should come out clean.
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