What you will need:
- ⅓ cup melted coconut oil or
- ½ cup maple syrup or honey
- 2 eggs or flax eggs (see note)
- 1 cup pumpkin purée (see note)
- ¼ cup of almond, oat or coconut milk
- 1 tsp of cinnamon
- 1 tsp of ground ginger
- ¼ tsp of nutmeg
- ¼ tsp of allspice
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ¾ cups whole wheat flour or gf all purpose flour
- 1 cup of diced walnuts
- ⅓ cup old-fashioned oats, plus more for sprinkling on top
- Preheat oven to 165 degrees celsius and if necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray
- In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). Add in walnuts.
- Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats.
- Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
These muffins taste even better after they have rested for a couple of hours! They’ll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).
Vegan option to use flax egg. To make 1 flax egg mixx 1 tbsp of ground flaxseed with 2 tbsp of water and mix well. Let this mix sit for 5 minutes until it forms a solid mix. Multiply by 2 to replace 2 normal eggs.
For pumpkin puree, cut up 1 Kilo of pumpkin (whatever type is in season) and bake on a lined tray for 45-60 mins. Once cooked through cool on the kitchen bench. If you have left the skin on now it's time to remove it once it comes to room temperature. Place in a food processor and blend on high for 1 min. You want the puree to be nice and smooth. Whatever you have left after your muffin mix you can freeze for 2 months for the next recipe.