1 cup pumpkin puree
¼ cup avocado oil or melted coconut oil
¼ cup unsweetened almond milk
2 large eggs, lightly beaten (or 2 flax “eggs” for vegan option)
¼ cup maple syrup
1 tsp vanilla extract
2 cups oat flour
4 scoops Creamy Vanilla Else
1 tsp baking soda
½ tsp baking powder
2 tsp pumpkin spice
½ tsp salt
½ cup semi-sweet chocolate chips, optional
- Preheat oven to 350℉. Line a standard size muffin tin with paper or silicone liners.
- In a large mixing bowl, stir together the pumpkin puree, oil, almond milk, eggs, maple syrup, and vanilla extract with a mixing spoon until well mixed.
- In a separate mixing bowl, stir together the oat flour, Else, baking soda, baking powder, pumpkin spice, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined. If you’d like to make a chocolate chip pumpkin muffin, stir in ½ cup of chocolate chips to the batter.
- Fill each muffin liner ¾ full with the batter. Sprinkle a few rolled oats or chocolate chips on the tops of the muffins, if desired.
- Bake for 22-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let muffins cool 10 minutes in the pan, then transfer to a wire rack to finish cooling.
- You can purchase oat flour or make your own by placing approximately 2 cups of old fashioned oats in a high-speed blender and processing until it reaches a fine flour consistency.
- You can divide the batter to make half a dozen plain muffins and half a dozen with chocolate chips. Scoop half the plain muffin batter into six muffin liners. Then, add only ¼ cup chocolate chips to the remaining half of the batter and fill the remaining muffin liners.
For 1 muffin baked with chocolate chips
Fat: 10 grams
Saturated Fat: 2.5 grams
Sodium: 116 milligrams
Carbohydrate: 31 grams
Fiber: 3 grams
Sugar: 14.5 grams
Protein: 4 grams