Pumpkin Muffins

Servings: 12

Ingredients

• 2 cups oat flour (gluten free)

• 2 tsp ground cinnamon

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp ground nutmeg

• 1/2 tsp ground cloves

• 1/4 tsp ground ginger

• 1/4 tsp salt

• 1 cup pure pumpkin puree

• 3/4 cup coconut sugar

• 1/4 cup almond milk, room temperature (or milk of choice)

• 2 eggs, room temperature

• 2 tbsp coconut oil, melted

• 1 tsp vanilla

• chopped pecans, optional

Instructions

1. Preheat the oven to 350F and fill a muffin tray with 12 liners.

2. Mix together the dry ingredients until combined.

3. In a separate bowl, whisk together wet ingredients until combined. Add the dry ingredients to the wet and stir until the batter is smooth.

4. Divide the batter into the 12 muffin liners, filling about 2/3 of the way up. Top with chopped pecans (optional).

5. Bake for about 20 minutes or until a toothpick comes out clean.

Notes

• To store:

  • keep muffins in the fridge for up to 4 days in an airtight container

  • freeze for up to 3 months

Recipe and photo credit: https://withsweethoney.com/healthy-pumpkin-muffins/#recipe