Healthy Pumpkin Muffins
3 cups oat flour (or make your own - puree old-fashioned oats in a blender!)
1 Tbsp pumpkin pie spice
1-1/2 tsp baking soda
3/4 tsp fine sea salt
1 c unsweetened almond milk (plain or vanilla)
1 c pumpkin puree
1/2 c pure maple syrup
3 Tbsp melted coconut oil
1 tsp vanilla extract
optional: raw sugar for sprinkling
Preheat oven to 375F. Line 12 muffin cups with baking cups or grease lightly.
Whisk oat flour, pumpkin pie spice, baking soda and sea salt until evenly combined. Set aside.
In a separate large mixing bowl, whisk eggs, almond milk, pumpkin puree, maple syrup, melted coconut oil and vanilla extract until evenly combined. Fold the dry ingredients into the wet ingredients, stirring until just combined (do not overmix).
Spoon the mixture into prepared baking cups. Sprinkle raw sugar over each. Bake 15-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and cool on a wire rack for 5 minutes before removing muffins from pan.
Recipe adapted from Gimme Some Oven.