Hello Fall!  If you would like a cozy and filling treat without refined sugars or flour, this is your new favorite!

Makes 12 muffins

Ingredients:

1 1/2 C Rolled Oats (blended to a fine powder or use Oat Flour)

1 1/2 tsp Pumpkin Pie Spice

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

2 Large Eggs

1 Cup Canned Pure Pumpkin  ++(see note below)

1/2 Cup Maple Syrup

1/4 Cup Butter, melted

1/4 Cup Almond Milk – or milk  of choice

1 tsp Vanilla Extract

Coconut sugar and extra oats – optional for sprinkling

Directions

1. Preheat Oven to 360 and line muffin tin with paper liners, or spray with olive oil.
2. In a large bowl, combine dry ingredients: oat flour, pumpkin pie spice, baking soda, baking powder, and salt.  
3. In a second bowl, whisk together wet ingredients: eggs, pumpkin puree, melted butter, milk, and vanilla.
4. Fold wet ingredients into dry, mixing well to combine.
5. Ladle batter into prepared muffin tins, filling each to just under the rim. 
6. Sprinkle with coconut sugar and whole rolled oats as desired. 
7. Bake 15 – 20 minutes, until the muffin springs back to your touch.
8. Once completely cooled, store in a sealed container for up to three days or in the freezer for three months.

++ Take the leftover bit of pumpkin puree and use it in the Pumpkin Power Protein Smoothie.