Oat Flour Pumpkin Muffins
Servings: 10 muffins
Ingredients
- 2 cups oats (quick, minute or rolled all work) or 1 +¾ cups oat flour
- 1 cup pumpkin puree
- 2 medium eggs
- ½ cup honey
- ¼ cup milk
- ¼ cup coconut oil melted and cooled
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground all spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Cream Cheese Frosting (optional)
- ½ cup cream cheese softened
- 2-3 tablespoon plain yogurt
- 2 tablespoon honey
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350F and line a muffin tin with liners.
- Make your oat flour by adding your oats to a high-powered blender or food processor and pulsing for 10 seconds until a fine powder or "flour" is formed. (skip this step if using store bought oat flour)
- In a large bowl, whisk pumpkin, coconut oil, milk, honey, eggs and vanilla extract.
- In a small bowl, mix oat flour, baking powder, baking soda, spices and salt.
- Add dry ingredients to wet and stir until combined.
- Divide batter evenly between 10 muffin liners (about ¼ cup of batter in each). Fill the remaining 2 cavities with water. Bake for about 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- To make your cream cheese frosting, whisk together cream cheese, vanilla extract, honey and yogurt until smooth. Once muffins are cooled, top with frosting and sprinkle with pumpkin seeds!
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