Pumpkin Oat Muffins

Hearty oat-and-pumpkin muffins with a soft, spiced crumb. Fiber-rich and freezer-friendly.

Why you'll love this recipe

• Not one spoon of refined sugar
• Makes enough for 12
• Easy, with clear steps and nothing fussy

What you'll need

Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.

• 1 cup (240 g) pumpkin purée
• 1/3 cup (80 ml) pure maple syrup
• 2 large eggs
• 1/4 cup (60 ml) melted coconut oil
• 1/2 cup (120 g) Greek yogurt
• 1 tsp vanilla
• 1 1/2 cups (150 g) rolled oats, blended to flour
• 1/2 cup (60 g) whole-wheat flour
• 1 1/2 tsp baking powder, 1/2 tsp baking soda
• 2 tsp pumpkin spice, pinch salt
• 1/3 cup pumpkin seeds

How to make it

Preheat oven to 350°F (175°C). Line a 12-cup tin.

Whisk pumpkin, maple, eggs, coconut oil, yogurt and vanilla.

Combine oat flour, whole-wheat flour, leaveners, spice and salt; fold into wet.

Divide between cups; scatter pumpkin seeds.

Bake 20–24 minutes until springy. Cool 5 minutes in the tin.

Storage

Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.

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