These pumpkin-flavored muffins are packed with whole grain goodness for a perfect fall breakfast treat.
Makes 6 muffins or 12 mini muffins.
Ingredients: For the batter
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1¾ cups whole wheat flour
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⅓ cup oats
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½ teaspoon baking powder
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½ teaspoon baking soda
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1 teaspoon salt
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1 teaspoons cinnamon
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½ teaspoon nutmeg
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⅓ cup coconut oil, melted
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½ cup maple syrup
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2 eggs
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1 cup pumpkin puree
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¼ cup milk
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1 teaspoon vanilla
Ingredients: For the crumble
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½ cup whole wheat flour
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¼ cup oats
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¼ cup brown sugar
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½ teaspoon salt
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4 tablespoons coconut oil, melted
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2 tablespoons pumpkin seeds
Instructions:
- Preheat oven to 350°F.
- In an electric mixer fitted with a paddle attachment, combine flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Pour in coconut oil, maple syrup, eggs, pumpkin, milk, and vanilla, and blend until smooth.
- Scoop batter into a lightly greased muffin pan lined with muffin cups, filling cups halfway.
- In a medium bowl, toss together topping ingredients, and spoon on top of muffin batter.
- Bake for 25–30 minutes, or until muffins are cooked thoroughly. Let rest for 15 minutes before serving.