Pumpkin Maple Spice Muffins with Oats

Fall has arrived!  One of the many reasons why fall is my favourite season is the delicious food!  These muffins are easy to make and the end result is a light and fluffy treat to pair perfectly with your morning coffee. 


  • 1/3 cup melted coconut oil
  • 1/2 cup maple syrup
  • 2 eggs 
  • 1 cup pumpkin puree 
  • 1/4 cup of almond milk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger 
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1 3/4 cups of whole wheat pastry flour 
  • 1/3 cups old-fashioned oats, plus more for sprinkling
  • 1 tablespoon of raw pumpkin seeds


  1. Preheat oven to 325 degrees
  2. Grease your muffin tin with butter or coconut oil
  3. In a large bowl, beat the coconut oil and maple syrup with a whisk. Add eggs, and beat well. Mix in the pumpkin puree and almond milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice
  4. Add the flour and oats to the bowl and mix with a large spoon, just until combined. Add dark chocolate chips or nuts, fold them in now
  5. Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon. Bake muffins for 23-26 minutes
  6. Once baked, sprinkle tops with raw pumpkin seeds