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Pumpkin Pie Oat Muffins

5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Suitable For 6m+
Metric - US Customary Units

Ingredients

Wet mix

  • 1 large banana (110g peeled weight)
  • 350 g pumpkin (mashed, you can use canned pumpkin)
  • 125 ml soy milk
  • 60 ml coconut oil (melted)
  • 1 tsp apple cider vinegar

Dry mix

  • 55 g oat flour
  • 120 g wholemeal flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg (or allspice)

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

  • 75 g raw cashews (soaked in hot water for 10 minutes)
  • 3 dates (pitted, soaked in hot water for 10 minutes)
  • 60 ml soy milk
  • 1.5 tbsp coconut oil (melted)
  • 1 tsp vanilla extract
  • 1 tsp lemon juice

Instructions 

  • Preheat oven to 180c/350f.
  • 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 (to make the frosting, simply blend all the ingredients together and place in the fridge to firm up).

Storage

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