Ingredients
Method
- Preheat oven to 325. Place all oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Let cool to room temperature. (If you are in a hurry you can skip this step and use plain old fashioned oats, however the toasting adds flavour.)
- Place 2.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
- Combine pumpkin puree, eggs, honey, milk, maple syrup and vanilla. Mix to combine.
- Add both ground and unground oats to wet ingredients and allow to sit for 10-20 minutes (this allows the oats to soak and soften).
- Add the rest of the ingredients and mix until just incorporated. (The batter will be very thick.)
- Optional: Fold in approximately 1/2 c walnuts, raisins, chocolate chips, or dried cranberries.
- Scoop batter into muffin tin, lined with muffin wrappers (makes 12-14 muffins). Fill the muffin tins 7/8 full.
- Bake at 350 for about 23 – 25 minutes, a toothpick inserted in the centre of a muffin should come out clean and the top of the muffin should feel firm.
- ENJOY!
Notes
Use parchment muffin liners or lightly spray liners lightly with oil to make the baked muffins easier to remove. (I thought using any liner was okay, but I was mistaken! lol)
No pumpkin spice? Substitute 2 tsp cinnamon, 1 tsp ground ginger, 1/8 tsp allspice, 1/8 tsp ground cloves, and 1/4 ground nutmeg.