Pumpkin season is in full swing (we admit, we are a bit obsessed with them) and that means we are busy playing around with muffin recipes to make them healthy yet kid approved!
Our gluten free, healthy spin on classic pumpkin muffins is a delicious treat to enjoy warm from the oven or great to pack in lunch boxes for school. We hope you enjoy these as much as our kiddos did!
-3 cups of old-fashioned oats
-1 1/2 teaspoons baking soda
-3/4 teaspoon sea salt
-1 tablespoon pumpkin pie spice
-1 cup organic pumpkin puree
-1 cup milk (we used almond)
-1/2 cup maple syrup
-3 tablespoons of melted coconut oil
-dash of vanilla extract
-chia seeds (optional)
-Preheat the oven to 375 degrees and grease muffin pan or insert baking liners
-Puree oats in the blender (we used our trusty Ninja) until they reach a flour-esque consistency. Add baking soda, salt & pumpkin pie spice and pulse until combined.
-In a large bowl, whisk together eggs, milk, pumpkin puree, maple syrup, coconut oil & vanilla until combined. Next, fold the dry ingredients with the wet ingredient mixture and stir until combined.
-Fill cups 3/4 way and bake for 15 minutes or until a toothpick inserted into the center comes out clean.
Our kids requested different fillers so we baked some with dark chocolate chips, some with raisins and some plain, but added chia seeds to our mixture for the additional nutrients.