Pumpkin and Oat Flour Muffins

Ingredients

• 1 1/2 cups oat flour ((144 g))
• 1 tbsp pumpkin pie spice
• 1/2 tsp cinnamon
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs ((122 g))
• 1 cup pumpkin puree ((230 ml))
• 1/2 cup canola oil ((85 ml))
• 1/2 cup maple syrup ((136 ml))
• 1 tsp vanilla extract
• 3/4 cup rolled oats ((68 g))
• 1/4 cup pumpkin seeds ((37 g; plus more to sprinkle on top))

Instructions

1. 1

   Preheat oven to 360˚F.

2. 2

   In a large mixing bowl, pour the flour, pumpkin pie spice, cinnamon, salt, and baking powder and whisk together.

3. 3

   Put the eggs, pumpkin puree, canola oil, maple syrup, and vanilla extract in a separate bowl and whisk until smooth.

4. 4

   Pour the wet ingredients into the dry ingredients and mix with a spoon or rubber spatula; it's fine if there are lumps in the batter.

5. 5

   Using a rubber spatula, fold in the rolled oats and ¼ cup of pumpkin seeds.

6. 6

   Divide the batter evenly into prepared muffin tins (use muffin liners, if desired) and sprinkle some pumpkin seeds on top of each batter.

7. 7

   Bake in the oven for 25-30 minutes or until a toothpick inserted in the middle comes out mostly clean with some moist crumbs.

8. 8

   Take the muffins out of the oven and out of the muffin tins. Place them on a wire rack and let cool to room temperature before serving.