Pumpkin Muffins Recipe

INGREDIENTS:

• 1/3 cup melted coconut oil
• 1/2 cup real maple syrup OR – ½ cup Lakanto sugar free Maple syrup plus 1 tsp maple extract
• 2 eggs
• 1 cup pumpkin puree (not canned pumpkin pie puree)
• 1/4 cup milk of choice (almond/soy/coconut all work well too)
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 3/4 cups whole wheat flour/gluten free all purpose flour OR: 1 cup Almond flour and ¾ cup oat flour for lower Glycemic and lower carb
• 1/3 cup old-fashioned oats, plus more for sprinkling on top

DIRECTIONS:

1. Preheat oven to 325 degrees. Grease a 12-cup muffin tin well and set aside.
2. In a medium bowl, add the melted coconut oil, maple syrup of choice, eggs, pumpkin puree, milk and vanilla. Whisk to combine well.
3. In a large bowl, add the baking soda, salt, cinnamon, nutmeg, flour of choice, and oats. Stir to combine.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Don’t over mix here.
5. Divide the batter among the 12 muffin cups.
6. Sprinkle with additional oats.
7. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the muffins spring back when lightly touched.
8. Let the muffins cool for 5 minutes in the pan and then remove and allow them to cool on a wire rack.
9. Enjoy warm or at room temperature.

OPTIONAL ADD INS:

• ½ cup chopped walnuts or pecans
• 1/3 cup mini-chocolate chips
• ½ cup raisins