Make Ahead Pumpkin Muffins

For a dense, less sweet version use banana. For a more delicate and slightly sweeter muffin choose the maple syrup route.
Dish type
Breakfast
Ready in
33 mins
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Ingredients

  • 1/3 cup melted coconut oil
  • 1/2 cup maple syrup or 1 banana pureed with 2 tbsp of water
  • 2 eggs, at room temperature
  • 1 cup pumpkin puree
  • 1 cup milk of choice
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp cinnamon, plus more for sprinkling
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1 3/4 cups whole wheat flour
  • 1/3 cup old-fashioned oats, plus more for sprinkling

Directions

Prep Time
10 mins
Cook Time
23 mins
Ready in
33 mins
  1. Preheat oven to 325 degrees Fahrenheit. If necessary, grease muffin tin.
  2. In a large bowl, beat the oil and maple syrup or banana 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 allspice.
  3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. This is where you can customize the recipe to your liking by folding in something else, like nuts, chocolate or dried fruit.
  4. Divide the batter evenly between muffin cups. Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon. Bake for 23 to 26 minutes (slightly less if you go the mini muffin route) or until a toothpick inserted into a muffin comes out clean. Place the muffin tin on a cooling rack.
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