Fall Pumpkin Spice Muffins
Ingredients
Mufffins:
- ⅓ cup Extra Virgin olive oil
- ½ cup maple syrup or honey (I used ¼ and ¼)
- 2 eggs, at room temperature
- 1 cup pumpkin purée
- ¼ cup milk of choice (I used almond milk)
- 2 tsp pumpkin spice blend (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves)
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp Kosher salt
- 1 ¾ cups whole wheat flour
- ⅓ cup old-fashioned oats, plus more for sprinkling on top
Topping:
- 2 tbsp brown sugar
- 1 tsp cinnamon
- ½ tsp pumpkin spice blend
Preparation
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1. Preheat oven to 325 degrees F. If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease). You can use liners as well, if you wish.
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2. 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.
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3. Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
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4. Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins a light sprinkle of the topping and a few oats for garnish. Bake muffins for 22– 25 minutes, or until a toothpick inserted into a muffin comes out clean.
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5. Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down, and they taste best then, too! They’ll keep at room temperature for up to 3 days, or in the refrigerator for up to 5 days.