The Best Pumpkin and Oat Muffins

September 19, 2017

As pumpkin season is on, I always end up with tons of fresh or frozen pumpkin purée. Yayyy! Yeap, I am addicted to anything pumpkin ( PSL lover for life!!) and I am not afraid to say so. In pie, coffee, bread, chia pudding, name it and you’ll probably find me adding pumpkin to it from September to December. I like to extend the season for as long as possible and will freeze a good amount once the fresh pumpkin season is at its peak.

So, on for muffins now. I found this recipe on Google Search after getting furious at Pinterest for not giving me any decent doughy pumpkin and oat recipes. Seriously, I got all types without oat but once I added oat, I only got baked bars… pretty disappointing. Might account for the fact that in New Zealand it is fall/winter when in the rest of the world it’s summer and spring.

Anyways, I found the perfect recipe on COOKIE+Kate blog and will use it every time I want spicy pumpkin muffins. It’s full of whole food awesomeness and delivers a nutritious breakfast. The only thing I changed is the sweetener. As good quality honey and maple syrup are out of this world expensive in NZ, I went for blackstrap molasses which is real good with pumpkin spices.

Along with a good cup of Chicory Bullet “Coffee” and some Pinterest research, my morning went on like a charm.

 

Don’t forget to have a good look at Kate’s blog for any whole food inspo, I’ve tried several recipes and they all turn out so well. Bonus, she is so nice to read!

Time for me to go for a run!

À plus,

ZCM

💋

Print Recipe
The Best Pumpkin and Oat Muffins
Most and full of whole food benefits, these muffins are perfect with nut butter as a quick breakfast or on-the-go for snack!
Prep Time 10 Minutes
Cook Time 20-25 Minutes
Servings
Muffins
Ingredients
Prep Time 10 Minutes
Cook Time 20-25 Minutes
Servings
Muffins
Ingredients
Instructions
  1. With the rack in the middle, preheat the oven to 325F/165C/Gas Mark 3. Grease 10 muffin tins and set aside.
  2. In a bowl, mix the sweetener and the coconut oil with a fork. Add the eggs one at a time, mixing before adding the next one. Add the pumpkin purée with the milk, along with the baking soda, vanilla, salt and spices and mix until smooth.
  3. Add flour and oat and gently fold in until just mixed
  4. Pour the batter into the cups and sprinkle with cinnamon and oat for a nice finish. Pop in the oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
  5. Once out of the oven, wait for them to cool a bit in their tins before putting them on a wire rack to cool completely as they tend to stick to the pan otherwise.
Recipe Notes

For an easy breakfast over the next few weeks, cut them in 3 slices lenght wise and freeze each muffins individually. Just before making your morning brew, take out of the freezer and put in the toaster on defrost. Slather with nut butter and enjoy!

By Lea Tess

Right after graduating from a Arts & Science Bachelor in 2015, I took the first plane to China with my partner. Since then, we have visited many countries, lived in Australia and, currently, in New Zealand. I am passionate about food and making memories!

Leave a comment

Your email address will not be published. Required fields are marked *