Pumpkin Muffins


  • ⅓ cup melted coconut oil or extra-virgin olive oil
  • ½ cup blue agave syrup
  • 2 eggs, room temperature
  • 1 cup pumpkin purée
  • ¼ cup almond milk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 1¾ cups whole wheat flour
  • ⅓ cup old-fashioned oats
  1. Preheat oven to 325 degrees F. Spray muffin tin with EVOO spray (I use this one).
  2. In a large bowl, beat the oil and syrup/honey together with a whisk. Add eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and cloves.
  3. Add the flour and oats to the bowl and mix with a large spoon, until combined. 
  4. Divide batter evenly between cups and sprinkle tops with some oats, and cinnamon.
  5. Bake 23 to 26 minutes, or until a toothpick comes out clean.
  6. Place the muffin tin on a cooling rack. These are delicate - it's best to wait until they have cooled down to remove them from the tin. Enjoy!