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Oatmeal Pumpkin Muffins
Packed with protein and fiber, flourless and gluten-free, these healthy pumpkin muffins are made with oatmeal and home-roasted pumpkin puree.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Course:
Breakfast, Dessert
Cuisine:
Gluten-Free, Vegetarian
Keyword:
oatmeal pumpkin muffins, pumpkin muffins healthy
Author:
Hello Veggie
Ingredients
1&½
cup
oatmeal
⅓
cup
unsweetened almond milk
3
eggs
beaten
1
cup
pumpkin puree
made from roasted pumpkin or canned pumpkin
2&½
tablespoon
brown sugar or coconut sugar
6
tablespoon
coconut oil
melted
2 tablespoon
rolled oats
1
teaspoon
baking soda
1
teaspoon
ground cinnamon
⅓
teaspoon
salt
1
teaspoon
apple cider vinegar
Instructions
Preheat the oven 175C/350F.
In a large flour mix the oatmeal, baking soda, cinnamon, 2 tablespoon sugar and salt.
Add the wet ingredients - beaten eggs, almond milk, 5 tablespoon melted coconut oil, pumpkin puree. Whisk to incorporate.
Scoop the batter into the muffin tins.
In a medium bowl mix the 1 tablespoon coconut oil, ½ tablespoon brown sugar and rolled oats to obtain a crumble.
Top each muffin with the crumble.
Bake for 30 minutes.
Remove and set aside to cool before serving.