Honey Oat Pumpkin Muffins
They can be made vegan with a simple swap, too!
Prep Time 5 mins, Cook Time 17 mins, Total Time 23 mins
Servings: 12 muffins

Ingredients:

  • 1 flax egg (1 tbsp flax set with 2.5 tbsp water)
  • ¼ cup raw honey
  • 1½ cups pumpkin puree
  • ¼ cup soy milk or other non dairy milk
  • 1 tsp vanilla extract
  • 1 cup quick or rolled oats
  • 1 cup whole wheat pastry flour
  • 1 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • ½ tsp baking soda

How to make them

  • Preheat oven to 350°F.
  • Mix all wet ingredients in a bowl with a whisk or hand mixer.
  • In a separate bowl, whisk all dry ingredients together.
  • Slowly incorporate the dry into the wet mixture, but do not over blend.
  • Pour batter evenly into a standard muffin tin.
  • Bake for 15-17 minutes.
  • Let cool for 5-10 minutes before transferring to a wire cooling rack.

Recipe Notes

  • Flours: Feel free to use a whole wheat pastry flour, sprouted wheat flour, spelt flour, or just plain old wheat or unbleached white. I have not tried the recipe with any gluten-free options, so if you do, please leave a comment and let me know how it goes!
  • Vegan option: While these are called “honey” muffins, you can certainly swap honey for a nice thick, real, maple syrup.
  • Pumpkin pie spices: My go-to’s are Trader Joe’s or Simply Organic’s pumpkin spice blends. If you want to make your own, here’s a recipe I use on occasion and is included in my pumpkin spice energy bite recipe.
    • 1/4 C cinnamon
    • 4 tsp ginger
    • 1/2 tbsp ea: nutmeg and allspice
    • 1 tsp clove