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Maple Pumpkin Muffins with Oats

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 10 - 12 muffins
Course: Bread
Cuisine: American

Ingredients

  • 1¾ cup flour
  • ⅓ cup oats a little extra for sprinkling on top of the muffins
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ tsp nutmeg
  • ½ tsp ginger
  • ¼ tsp cloves
  • ½ cup real maple syrup
  • ⅓ cup coconut oil melted
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 cup milk
  • 1 tsp vanilla extract
  • Turbinado raw sugar for sprinkling on top of the muffins

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees. Coat a muffin tin with coconut oil cooking spray.
  2. Combine the flour, oats, baking soda, cinnamon, salt, nutmeg, ginger, and cloves in a large bowl and mix thoroughly.
  3. Whisk together the maple syrup and coconut oil in a large bowl, then add the eggs and whisk until thoroughly combined.
  4. Add the pumpkin puree, milk, and vanilla; whisk well.
  5. Slowly add the flour/oat mixture to the pumpkin mixture and stir until just combined.
  6. Scoop the muffin batter evenly into the muffin tin. Side Note: I only made 10 muffins because we like them to be a little bigger.
  7. Place into the oven and bake for 18-20 minutes, or until a tester inserted into the center comes out clean.
  8. Remove from the oven and let them cool in the muffin tin for a few minutes before moving them to a cooling rack to finish cooling.
  9. Serve slathered in butter and enjoy.