Pumpkin Muffins | Anything But Ramen

Anything But Ramen

Name: Pumpkin Muffins
Prep time: 20 min
Cook time: 24 min
Total time: 44 min
Yield: 12
Ingredients: SIGNATURE SELECTS Pumpkin, 100% Pure; O Organics Oats, Organic, Old Fashioned, Family Size; O Organics Almondmilk, Organic, Original, Unsweetened; SIGNATURE SELECTS Baking Powder, Double Acting; Value Corner Vanilla Flavor, Imitation; Hollywood Beauty Coconut Oil; Morton Iodized Salt, 26 Ounce; O Organics Pumpkin Pie Spice, Organic; Sugar In The Raw Cane Sugar, Turbinado; Toll House Semi Sweet Mini Morsels; Arm & Hammer Fridge-N-Freezer Baking Soda

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Pumpkin Muffins

Serves 1220 mins prep24 mins cook

‘Tis the season for PUMPKIN MUFFINS 🎃 These babies are cozy, hearty, and delicious! They’re naturally vegan and GF with the homemade oat flour. They feel like a hug, which I think everyone can use right now 🥰😆

0 servings

What you need

cup pumpkin puree

O Organics Oats, Organic, Old Fashioned, Family Size

cup oats

O Organics Almondmilk, Organic, Original, Unsweetened

cup unsweetened almond milk

SIGNATURE SELECTS Baking Powder, Double Acting

tsp baking powder

tsp vanilla extract

cup coconut oil

pinch salt

tsp pumpkin pie spice

cup cane sugar

cup semisweet chocolate chips

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

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Instructions

Preheat oven to 350°F. Blend the oats in a blender until you create a flour consistency. In a large bowl, add the oat flour, sugar, baking powder, baking soda, salt and pumpkin spice and whisk until combined. In a separate bowl, add the pumpkin purée, almond milk, melted coconut oil, vanilla and mix well. Combine the wet with the dry ingredients until combined then fold in the chocolate chips. Add batter to a lined muffin tin, I like to use an ice cream scooper for a consistent shape. Top with additional chocolate chips and bake for 23-25 minutes.

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