Pumpkin Muffins

Soft, spiced, and perfect for fall or any cozy morning. These muffins are naturally sweetened, packed with warm spices, and easily customizable with nuts or chocolate chips.

Prep time: 10 minutes

Cook time: 30-35 minutes

Yields: 12 muffins

Ingredients

• 1 can (15 oz) pumpkin puree

• 1 cup almond milk

• 1/2 cup coconut sugar

• 1/4 cup almond butter

• 1 tsp vanilla extract

• 250 g oat flour (about 2.5 cups oats, blended into flour)

• 1 tbsp apple cider vinegar

• 1 tsp cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp nutmeg

• 1 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp sea salt

• 1-2 tbsp coconut flour (optional, to thicken batter if needed)

• 1/2 cup walnuts

• 1/2 cup chocolate chips

Instructions

1. Preheat oven to 350°F and line or grease a 12-cup muffin tin.

2. In a large bowl, mix together pumpkin puree, almond milk, coconut sugar, almond butter, and vanilla extract until smooth.

3. In a separate bowl, combine oat flour, apple cider vinegar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt.

4. Gradually fold the dry ingredients into the wet ingredients until just combined. If the batter feels too loose, add 1-2 tbsp of coconut flour to thicken.

5. Gently fold in walnuts and chocolate chips.

6. Divide the batter evenly among the prepared muffin cups.

7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow muffins to cool in the tin for 5-10 minutes before transferring to a wire rack to cool completely.

Notes:

• Swap chocolate chips for dried cranberries or raisins for a naturally sweeter variation.

• For extra flavor, sprinkle a few cinnamon sugar crystals on top before baking.