The Best Pumpkin Muffins
These super moist pumpkin muffins are packed with the same flavors of pumpkin pie.. in a much healthier way. They are lightly iced for just the perfect amount of sweetness.
Servings: 12 muffins
Ingredients
- 1 can of pumpkin puree
- 1 whole egg 1 egg yolk
- 1 tsp. vanilla extract
- 1 tsp. cinnamon or pumpkin pie spice
- 1/4 cup brown sugar
- 3 Tbsp. maple syrup
- 2 Tbsp. vegetable oil
- 1 cup oats
- 1 cup flour
- 1 tsp. baking powder
Instructions
- Preheat oven to 375 degrees F.
- In a medium bowl, whisk together the pumpkin puree, eggs, vanilla extract, cinnamon, brown sugar, maple syrup, and oil.
- In a food processor, blend the oats until it looks like a flour mixture.
- Add the oats, flour and baking powder to the pumpkin mixture and stir with a wooden spoon until it is semi-thick, the mixture should be similar in thickness to brownie mixture.
- Line a cupcake pan with cupcake lines and spoon the mixture in, leaving about 1/4 of an inch at the top. They will rise a bit! Bake for 15-20 minutes. Let muffins cool before frosting.