Oaty Pumpkin Muffins

These pumpkin muffins are whole grain, vegan, dairy free, nut free and oil free. They make a great mid-morning or afternoon snack warmed up with some nut butter (or butter/margarine).

They’re also a great way to get some veggies into picky kids. My son has asked for us to make these at least once a week since we first tried this recipe out a couple of months ago. And that’s coming from a boy who normally won’t go near pumpkin!

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Oaty Pumpkin Muffins

Recipe by:
Yield: Makes 12 muffins
Prep time: 5-10 mins
Cook time: 25 mins

Ingredients

1 ½ c wholemeal flour ½ c rolled oats 1 tsp baking powder 1 tsp baking soda 1 ½ tsp cinnamon ¼ tsp allspice ⅛ tsp cloves ⅛ tsp nutmeg 1 c cooked pumpkin 1 c milk of choice (I use unsweetened soy milk) 1 Tbsp cider vinegar ½ c coconut sugar 1 Tbsp sugar 1 tsp cinnamon

Directions

  1. Start by preheating the oven to 180°C (350°F)
  2. Prepare muffin tiins by either lightly greasing or lining with muffin liners.
  3. Add all the dry ingredients to a large mixing bowl (flour, oats, baking powder, baking soda, cinnamon, allspice, cloves & nutmeg) and stir.
  4. Add the remaining ingredients to a blender (pumpkin, milk, vinegar and sugar) and blend until smooth.
  5. Add the blender mixture to the dry ingredients and stir to combine.
  6. Spoon into muffin tin.
  7. Add the remaining 1 Tbsp of sugar and 1 tsp of cinnamon to a small bowl and mix together, then sprinkle a small amount on each muffin.
  8. Bake for 25 mins or until they bounce back when lightly pressed.