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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 Time10 minutes
Cook Time30 minutes
Course: Breakfast, Dessert
Cuisine: Gluten-Free, Vegetarian
Keyword: oatmeal pumpkin muffins, pumpkin muffins healthy
Author: Hello Veggie

Ingredients

  • 1&½ cup oatmeal
  • 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
  • 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.