Pumpkin Oat Muffins


Pumpkin lovers, rejoice. This easy recipe is a great way to enjoy that fall pumpkin-y goodness without giving in to Starbucks or taking a trip to the bakery. Skill level: beginner. Serving size: one muffin. 
Servings 12


  • cup coconut oil, melted
  • ½ cup maple syrup or honey, local if possible
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree
  • 1 mashed ripe banana
  • ½ cup coconut milk, or milk of choice
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. cinnamon
  • 1 cup self-rising flour
  • ¾ cup oat flour
  • cup old-fashioned oats


  • Preheat oven to 325 degrees.
  • Mix all dry ingredients in large mixing bowl. Set aside.
  • Mix all wet ingredients in a large mixing bowl. Set aside. 
  • In batches, fold the dry ingredients into the wet ingredients until just combined.
  • Scoop dough into a non-stick muffin pan (or line/gently butter sides of the pan). 
  • Bake 20-25 minutes or until golden brown. Allow to cool. 


Nutrition Information: Homemade muffins are an easy way to integrate seasonal foods. In addition, they can be frozen for up to three months. Nut free.
Calories: 170
Fat: 6 g
Protein: 4 g
Carbohydrates: 27 g
Fiber: 2 g
Added Sugar: 7 g
Sodium: 105 mg