Jazzed up the Pumpkin Pie Oat Muffins we made yesterday 🎃 added the cashew frosting to the layers with some strawberries… and she knocked it instantly going for the avocado 😂👏🏼

Recipe video in reels & highlight tab but instructions here too: Makes 12 muffins – perfect for snacks or as a breakfast option (also pretty tasty in general, so good for everyone to snack on)

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Pumpkin Pie Oat Muffins

5 from 1 vote

Servings 12 Muffins

Ingredients

Wet mix

1 Large ripe banana
2 Cups/350g Cooked diced butternut squash (you could use canned pumpkin)
1/2 Cup Soy milk (or other plant based milk)
1/4 Cup Melted coconut oil (or olive)
1 Tsp Apple cider vinegar

Dry mix

1/2 Cup Oat flour (blended oats)
1 Cup Wholewheat flour
1 Tsp Bicarb soda
1/2 Tsp Baking powder
1/2 Tsp Cinnamon
1/4 Tsp Ginger
1/4 Tsp Nutmeg (or allspice)

Option frosting (enough for 12, you can freeze it too)

1/2 Cup Cashews
3 Pitted dates
1/4 Cup Soy milk (or other plant based milk)
1.5 Tbsp Coconut oil
1 Tsp Vanilla extract
Squeeze of lemon juice

Instructions

Preheat oven to 180c
Add all wet ingredients to a blender & blend till smooth (~15 seconds)
Add all dry ingredients & mix together with a fork
Add wet mix to dry mix & stir to combine (don’t over mix the batter!)
Spray or line a muffin & evenly spread across 12 muffins.
Cook 20-22mins
Let the muffins cool in the tray for a few mins before removing and allow to cool before serving
Optional: frost right before serving so you can heat them up as a nice warm brekky

Notes

Store in the fridge for 3-4 days or the freezer for 2 months

*To make the frosting soak the dates & cashews for four hours or in boiling water for 10mins. Add all ingredients to a blender and blend till smooth. Pop in the fridge to allow the coconut oil to harden the frosting up 🥰

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