Ingredients
- 1 cup canned pumpkin purée (8.5 oz)
- 3/4 cup unsweetened almond milk (or any milk)
- 1/2 cup packed brown sugar or coconut sugar
- 1/2 cup sugar
- 5 tablespoons avocado oil (or any neutral-flavored oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups rolled (old-fashioned) oats
- 2 teaspoons cinnamon
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/8 teaspoon allspice
Instructions
- Preheat your oven to 400°F and spray a muffin pan with cooking spray.
- In a large bowl, whisk all the ingredients up to the oats.
- Add in all the remaining ingredients and stir to combine.
- Scoop the batter into the muffin cavities, filling about 2/3 of the way.
- Bake for 5 minutes. Then lower the temperature to 350°F and bake until a toothpick inserted in the center comes out clean, about 18-20 minutes.
- Cool completely in the pan and DEVOUR!
