what kate ate

what you’ll need

• 1/3 cup coconut oil, melted
• 1/2 cup maple syrup
• 2 eggs at room temp (or they will make the oil clump when you mix)
• 1 cup pumpkin puree
• 1/4 cup milk
• 2 tsp pumpkin pie spice
• 1 tsp baking soda
• 1 tsp vanilla extract (i ran out so i just compensated with even more pumpkin spice)
• 1/2 tsp salt
• 1 3/4 cups whole wheat flour
• 1/3 cup old fashioned oats, plus extra for sprinkling activities

instructions

1. Preheat the oven to 325°F and grease a muffin pan.
2. With a stand or hand mixer (or your brawn and a whisk), beat together the coconut oil and maple syrup. Add the eggs and beat again until all is well combined.
3. Mix in the pumpkin puree, milk, pumpkin pie spice, baking soda, vanilla extract, and salt.
4. Gently fold in the flour and oats until there are no more visible flour clumps.
5. Divide the batter evenly into the muffin pan and sprinkle the tops with oats.
6. Bake for 22 minutes or until a toothpick inserted in the center of the muffin comes out clean.
7. The muffins hold up better if you let them sit for 20ish minutes, but sometimes the temptation of a hot muffin is too strong- so enjoy your way!

macros (estimate) & notes