These pumpkin-flavored muffins are packed with whole grain goodness for a perfect fall breakfast treat.
Makes 6 muffins or 12 mini muffins.
Ingredients: For the batter
1¾ cups whole wheat flour
⅓ cup oats
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 teaspoons cinnamon
½ teaspoon nutmeg
⅓ cup coconut oil, melted
½ cup maple syrup
2 eggs
1 cup pumpkin puree
¼ cup milk
1 teaspoon vanilla
Ingredients: For the crumble
½ cup whole wheat flour
¼ cup oats
¼ cup brown sugar
½ teaspoon salt
4 tablespoons coconut oil, melted
2 tablespoons pumpkin seeds
Instructions:
- Preheat oven to 350°F.
- In an electric mixer fitted with a paddle attachment, combine flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Pour in coconut oil, maple syrup, eggs, pumpkin, milk, and vanilla, and blend until smooth.
- Scoop batter into a lightly greased muffin pan lined with muffin cups, filling cups halfway.
- In a medium bowl, toss together topping ingredients, and spoon on top of muffin batter.
- Bake for 25–30 minutes, or until muffins are cooked thoroughly. Let rest for 15 minutes before serving.
LPL Tracking #1-05168021