A delicious muffin to enjoy with a cup of coffee in the morning, or as an afternoon snack when you need a quick pick-me-up! Chock full of healing oats, packed with protein, and loaded with pumpkin-y vitamins, this is a perfect food for fall.

Perfect Pumpkin Muffins

Prep time: 10 minutes

Cook time: 20-24 minutes

Total time: 30-34 minutes

Ingredients

2 cups of oat flour
2 tbsp of almond flour
1 tsp of baking soda
½ tsp of salt
1-1 ½ cups of pumpkin puree
2 tbsp of melted coconut oil
2 eggs (2 flax eggs***)
¼ cup of honey or maple syrup
1 tsp of cinnamon
Finely chopped walnuts

Directions

Set oven to 350 degrees Fahrenheit. Prepare a cupcake pan with 12 cupcake liners.
In a large bowl, mix the dry ingredients.
In the same bowl, blend in pumpkin puree, coconut oil, eggs, honey and cinnamon.
With a spoon, serve the batter evenly in the cupcake pan.
Sprinkle the walnuts over the cupcakes.
Place the cupcakes in the oven for 20 to 24 minutes. The top of the cupcakes should be slightly browned.
Let cool for 5-10 minutes before serving.

For a vegan friendly option, you can replace the eggs with flax eggs. To make two flax eggs, mix 2 tbsp. of flaxseed with 6 tbsp of water. Make this first to allow the mixture to sit and firm up.

You can also substitute the oat flour with any other form of gluten free flour (coconut flour, almond flour, etc.)