Pumpkin Spice Breakfast Muffins

Serves 12

• 2 ½ cups steel cut or old fashioned oats (or equivalent oat flour and skip step #2)

• ½ cup ground almond meal (almond flour)

• ½ cup pumpkin seeds

• ¼ cup flaxseed, fresh ground

• 3 ½ tsp pumpkin pie spice blend, no sugar added (can sub with 2 tsp cinnamon, 1 tsp ginger + ½ tsp allspice)

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp sea salt

• 1 ¼ cup pumpkin puree (pure, not pumpkin pie filling)

• ¾ cup canned full-fat coconut milk, unsweetened

• 6 Tbsp honey, raw/unpasteurized

• 2 eggs, lightly beaten

Preheat oven to 325 degrees F.

Place oats in a food processor and pulse on low setting until you have a rough cut, flour-like consistency. 

In a medium bowl, combine wet ingredients: pumpkin, eggs, honey, and coconut milk. Mix together well.

Add dry ingredients to wet ingredients. Batter should be quite thick.

Scoop batter into greased muffin tin (or line with paper muffin cups). Fill each 7/8 full. 

Bake for 23-25 mins. Muffins are done when a toothpick inserted in the center comes out clean and the top of the muffin feels firm. Remove from oven and allow muffins to cool for 15-30 minutes before taking out of tin.