1 3/4cAlmond FlourCan substitute for whole wheat flour.
2EggsAt Room Temperature.
1/4cMilk of your choiceI often use Almond milk
1 1/2tspPumpkin Spice BlendAlternative: ½ tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, and ¼ tsp ground allspice or cloves.
1/3cOld-fashioned oatsPlus more for sprinkling on top if you wish
1pinchsalt, if you wish
Preheat oven to 325 degrees Fahrenheit. If necessary, grease all 12 cups of your muffin tin with non-stick cooking spray.
In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg, and allspice.
Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins fold them in now.
Divide the batter evenly between the muffin cups. It’s ok to fill the cups a little higher than you normally would.
Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon.
Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down.
These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months.