It is a healthier muffin option, unless you opt for the topping. In which case, let’s just call them cupcakes to keep things real.
Both versions are delicious, but I’d only recommend one for breakfast on the go or a mid-afternoon snack. The other, I’d reserve for a Sunday dinner dessert or a pumpkin lover’s birthday.
TIP – Use butternut, buttercup and pepper squash interchangeably for any pumpkin recipe.
- 1/3 C melted coconut oil
- 1/2 C maple syrup
- 2 room temperature eggs
- 1 C mashed pumpkin
- 1/4 milk or milk substitute
- 2 t pumpkin spice (or 1 t ground cinnamon, 1/2 t ground nutmeg, , 1/4 t ground ginger and 1/4 t ground clove)
- 1 t baking soda
- 1/2 t salt
- 1 t vanilla extract
- 1 3/4 C whole grain flour
- 1/3 C old-fashioned rolled oats
- 1/2 C coconut cream
- 3/4 C turbinado sugar
- 1 T vanilla
- dash of salt
- 2 1/2 C flaked coconut (I ran out of flaked coconut so added some shredded in the photo above)
- Preheat oven to 325 degrees F
- Place 12 large muffin liners in tray
- Whisk oil and maple syrup in a large bowl. Add the eggs and beat well. Mix in the mashed pumpkin, milk, spices, baking soda, salt and vanilla.
- Add the oats and sift the flour into the bowl mixing until just combined.
- Bake muffins for 20 to 25 minutes or until a toothpick comes out clean.
- If you are adding the topping, allow them to cool first.
- Melt coconut cream, sugar, vanilla and salt in pan on low heat stirring constantly.
- Add coconut.
- Scoop on muffins (brown in broiler if you wish)