Muffins are one of my favorite go-to breakfast treats.They are super easy to make, and you can easily make larger batches so that you can freeze them to have for later. This will give you an easy breakfast option for mornings that you’re in a hurry and don’t have time to prepare a large spread (which, let’s be honest, that’s most of the time).
Pumpkin Spice and everything nice are in these delicious and clean oatmeal muffins! My Mom and I have went through a dozen of them between us in the past week! They seem to get better and better every day that we eat them because the flavor really sinks in. They have the perfect moist/light texture I love in a muffin. There is nothing worse to me than a muffins that is all crumbly and dry. Those are just hard to swallow without choking, and really just not good for anyone lol.
I recommend heating these muffins for 2-3 minutes in a toaster oven preferably or 15-20 seconds in a microwave after the first day of preparation, but they are also good at room temp. as well.
These muffins have a nice crumble topping that will satisfy your sweet tooth and gives some varying texture to the muffins as well. I like pairing one of these muffins with a side of nut mix or fruit for breakfast, along with my morning latte.
Something else that I tried that was UNREAL amazing was a little of my Butterscotch Sauce drizzled on top of the muffins. You wouldn’t believe how good that is….SO GOOD. But they are perfectly delicious on their own as well, just your preference.
I hope you enjoy these delicious muffins, and savor every bite. Oh and did I mention that they are TOTALLY clean and you can feel GREAT about eating them, 0 GUILT. Your body, sweet tooth, and pumpkin cravings all nourished in one muffin; fabulous right?
- ⅛ C. brown sugar
- ⅛ C. coconut sugar
- ⅓ C. rolled oats
- 3 T. sprouted flour (I used Khorasan)
- ⅛ tsp. cinnamon
- 2 T. unsalted butter, melted (I used Kerrygold)
- Stevia (to taste)
- ½ C. rolled oats
- 1½ C. sprouted flour
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1¼ tsp. cinnamon
- ¼ tsp. cloves
- ¼ tsp. ginger
- ¼ tsp. nutmeg
- 1¼ C. pumpkin puree
- ½ C. milk
- 2 large eggs, lightly beaten
- 3 T. coconut oil, melted and slightly cooled
- 1 tsp. vanilla extract
- ¼ C. pure cane sugar
- ¼ C. light brown sugar
- ½ C. coconut sugar
- Stevia (to taste)
- Preheat oven to 375°F and line a muffin pan with baking cups; spray baking cups lightly with cooking spray (I like the coconut oil cooking spray from Trader Joe's). For the streusel topping, combine sugars, oats, flour and cinnamon in a small bowl; add melted butter and combine mixture with a fork until crumbly. Add Stevia to taste (a little goes a LONG way).
- Whisk together oats, flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg in a large bowl. Combine pumpkin, milk, eggs, coconut oil, vanilla, and sugars in a medium bowl; add to flour mixture and stir just until combined (do not over-mix).
- Fill each baking cup ¾ full and sprinkle streusel topping evenly over batter. Bake for about 15-18 minutes, until muffins spring back to the touch and a toothpick inserted in the center comes out clean. Let muffins cool in pan for 2 minutes before removing from pan to serve.
- Store leftover muffins in an airtight container at room temperature up to 3-4 days, or 5-7 in the refrigerator, OR individually wrap muffins in plastic wrap and freeze in a large freezer bag.
*Adapted from Tutti-Dolci