You know the times when you want to bake something cozy and yummy at 10am on a Saturday morning (or let’s be real – 2pm on a Tuesday while you are “working from home”) but you don’t want to basically eat cake for breakfast/lunch/second lunch? This is the story of my baking life. comment icon 238 more comments Which is why I’m so happy to share with you MY FAVORITE PUMPKIN MUFFIN recipe. Here’s what makes it my favorite:
TASTES AMAZING.Oats instead of flour. No gluten, no prob.Real maple syrup instead of straight sugar. No post-pumpkin-muffin-crash.Chocolate chips for a treat (mmk yes) and flaky sea salt on top for the salt hogs (hiii).Short ingredient list of real foods. Greek yogurt, pumpkin, cinnamon. Things of that nature.AND STILL TASTES AMAZING. Even thought it’s mostly clean and wholesome.
These favorite pumpkiny muffins are adapted from this recipe, which we make for all our workshops and they are always, always a hit. A reader actually emailed, or maybe commented, a while back and said: hey Lindsay. you should make those muffins but use pumpkin instead. and I said YES FRIEND. Yes I will. Thank you to that commenter who suggested such a thing.
Pumpkin Muffins Up Close and Personal
turns camera on
One More Thing!
This recipe is part of our collection of best healthy snacks. Check it out! 4.7 from 84 reviews Bake the batter right away! If you wait a long time between mixing up the batter and baking, the oats will absorb a lot of moisture and the muffin texture will get gummy.
