Easy Maple Pumpkin Oat Muffins

Easy Maple Pumpkin Oat Muffins
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Muffins are delicious. If you are in our recipe sharing facebook group Homesteading Recipes and Meal Planning you know that I am always making homemade cashew coffee creamer. Since I have so much pulp left from that process, I make a different kind of muffin at least once a week. These easy maple pumpkin oat muffins are perfect for a busy day around our Homestead or to have as a quick anytime snack.

I also love having muffins with my coffee in the morning or to round out a hearty breakfast. The sugar-laden muffins you can grab ready made at the store are full of a lot of unhealthy ingredients. Making your own yield not only better tasting muffins but you can pack them with nutrients like whole grains, fruit, and spices. You will not find sugar in this recipe. The maple syrup does the job to sweeten these muffins just fine. I love making a big batch of these and then popping a bunch in the freezer to grab and go as we please. Try these! I know you will love them as much as my family does.

These easy maple pumpkin oat muffins are absolutely delicious, they are a perfect fall treat

I love having these muffins with breakfast

You will need:

1 cup of old fashioned rolled oats

1 cup of whole wheat or almond flour ( I use whole wheat einkorn flour)

A can of pumpkin or 1.5 cups of fresh pumpkin

1 cup of cashew milk or other milk of choice ( I always use leftover pulp from my homemade coffee creamer)

2 eggs (beaten)

1/2 cup maple syrup

1/4 cup olive oil

1 tsp vanilla

2 t Pumpkin pie spice

1 t baking powder

1 t baking soda

a pinch of salt

To make Easy Maple Pumpkin Oat Muffins:

In a bowl, add the flour, oats, baking powder and soda, salt and spice blend and mix well

Next add 2 eggs, milk, pumpkin, syrup, vanilla and extra virgin olive oil

Mix well

Scoop into muffin cups and bake at 375 for 18 to 20 minutes

To Freeze:

Let the muffins cool completely. Put desired about of muffins in a Ziplock Bag.

To Reheat:

Pop one or two muffins in the microwave for 30 – 45 seconds whenever you want one.

I hope you enjoyed this recipe, if you make these, please come back and tell me how you liked them!


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4 thoughts on “Easy Maple Pumpkin Oat Muffins”

  • Question about the cashew – how do you make the creamer? I’ve tried a sauce with cashews, but did not have pulp left over. This looks great for a grab and go snack for daughter. Thanks!

    • I pour whatever is in the collector cup of my almond cow into a glass container and save it to make muffins the next day 🙂

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