Ingredients
⅓cupcoconut oil,or extra-virgin olive oil, melted
½cupmaple syrup,or honey
2eggs,at room temperature
1cuppumpkin puree
¼cupmilk,such as almond milk, or your choice of milk
2tsppumpkin spice blend,or 1 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, and ¼ tsp ground allspice, or cloves
1tspbaking soda
1tspvanilla extract
½tspsalt
1¾cupswhole wheat flour,or all-purpose flour, or gluten-free all-purpose flour
⅓cupold-fashioned oats,plus more, for topping
2tspturbinado raw sugar,optional, for topping
Preparation
Preheat the oven to 325 degrees F. If necessary, grease all 12 cups of the muffin tin with butter or non-stick cooking spray.
In a large bowl, beat the oil and maple syrup (or honey) together with a whisk. Add the eggs, and beat well.
Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract, and salt.
Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If desired, add any additional mix-ins like nuts, chocolate, or dried fruit, and fold them in now.
Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about 1 tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend, if desired.
Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
