Ingredients
Scale
- 3 cups old-fashioned oats*
- 1 tablespoon pumpkin pie spice, homemade or store-bought
- 1½ teaspoons baking soda
- ¾ teaspoon fine sea salt
- 2 eggs
- 1 cup unsweetened almond milk, plain or vanilla
- 1 cup pumpkin puree
- ½ cup maple syrup
- 3 tablespoons melted coconut oil (or any mild-flavored oil)
- 1 teaspoon vanilla extract
- Optional: turbinado sugar for sprinkling
- *If using whole oats, blend them into a fine flour before adding to the recipe.
Instructions
- Prepare the Oven and Pan: Preheat oven to 375°F. Line a 12-cup muffin pan with liners or grease lightly.
- Make Oat Flour: Puree oats in a blender or food processor until they resemble flour.
- Mix Dry Ingredients: Add pumpkin pie spice, baking soda, and salt to the oat flour. Pulse until combined.
- Whisk Wet Ingredients: In a separate bowl, whisk together eggs, almond milk, pumpkin puree, maple syrup, coconut oil, and vanilla until smooth.
- Combine Batter: Fold dry ingredients into the wet mixture until just combined. Avoid over-mixing.
- Fill Muffin Cups: Portion the batter evenly into the prepared cups. Sprinkle with turbinado sugar, if desired.
- Bake to Perfection: Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Enjoy: Place pan on a wire rack for 5 minutes before serving warm.
- Prep Time: 10 minutes
- Cook Time: 18 minutes