Healthy Pumpkin Muffins

• servings: 12 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

3 cups oat flour (gluten free, if needed)

1 teaspoon baking powder

1 1/2 teaspoons pumpkin pie spice

2 cups pumpkin puree (15 oz can)

1/4 cup coconut oil (melted)

2 large eggs

2 tbsp unsweetened almond milk (any milk works)

1 cup coconut sugar

3 tablespoons oat flour

3 tablespoons rolled oats

1 tablespoon coconut sugar

1/4 teaspoon cinnamon

2 1/2 tablespoons coconut oil (melted)

Directions

Preheat the oven to 180C/350F. Grease a 12-count muffin tin and fill each one with muffin liners.

In a small bowl, whisk together the oat flour, baking powder, and pumpkin pie spice and set aside. In a separate mixing bowl, add the pumpkin puree, eggs, coconut oil, milk, and coconut sugar and mix until smooth.

Gently fold the dry ingredients into the wet ingredients, mixing until combined. Distribute the batter evenly amongst the muffin tin.

Make the crumb topping by mixing together the oat flour, rolled oats, coconut sugar, cinnamon, and melted coconut oil. Sprinkle over the top of each muffin.

Bake the muffins for 18-20 minutes, or until a toothpick comes out mostly clean.

Remove the muffins from the oven and let them cool in the tin for 10 minutes, before carefully transferring them to a wire rack to cool completely.

Nutrition

• Calories: 148 kcal
• Total Fat: 4 g
• Sodium: 58 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 5 g
• Total Sugars: 9 g
• Protein: 6 g