These wholesome pumpkin cakes are my new faves! They’re naturally gluten-free, sweetened with maple syrup, fast and simple to make, and perfecty pumpkin-y.
Meet your new favourite pumpkin muffins. ♡
Oh my goodness, we’ve been totally obsessed with those little guys those previous few weeks. They are perfectly pumpkin-y, made with my favourite warming spices, and calmly sweetened with maple syrup (plus a pinch of turbinado sugar on top, if you’d like a bit of more sweetness and sparkle). They’re also fast and simple to make with meals that I’m betting you perhaps already have on hand. And way to an oatmeal base, they’re also gluten-free and at the fitter stop of the muffin spectrum in general.
Basically, a pumpkin muffin recipe that tastes huge and also you possibly can really sense huge about having fun with too. That’s my form of a muffin win-win.
Let’s make some!
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Ingredients
3 cups old skool oats*
1 tablespoon pumpkin pie spice, selfmade or store-bought
1 1/2 teaspoons baking soda
3/4 teaspoon advantageous sea salt
2 eggs
1 cup unsweetened almond milk, plain or vanilla
1 cup pumpkin puree
1/2 cup maple syrup
3 tablespoons melted coconut oil (or any mild-flavored oil)
1 teaspoon vanilla extract
optional: turbinado sugar for sprinkling
Instructions
Preheat oven to 375°F. Line a 12-cup muffin pan with parchment or cupcake liners, or calmly grease with cooking spray. Set aside.
Puree oats in a blender or meals processor till they attain a flour-like consistency. Add within the pumpkin pie spice, baking soda and sea salt, and pulse till the combination is evenly combined. Set aside.
In a separate enormous blending bowl, whisk collectively the eggs, milk, pumpkin puree, maple syrup, coconut oil and vanilla extract till evenly combined. Fold the dry meals in with the rainy factor mixture, and stir till the combination is simply combined. (Try to keep away from over-mixing.)
Portion the meals into ready baking cups. Then sprinkle a pinch of turbinado sugar on best of every muffin, in case you might like.
Bake for 15-18 minutes, or till a toothpick inserted within the middle of the cakes comes out clean. Remove from the oven and area the pan on a cooling rack for 5 minutes.
Serve warm. Or permit the cakes cool to room temperature, then shop in a sealed container for as much as 3 days, or freeze for as much as 3 months.