Bring the taste of pumpkin pie into delicious whole-grain, reduced fat muffins that are also wheat-free! Recipe by Dreena Burton.
ingredients
Pumpkin Oat Muffins
Topping
directions
Preheat oven to 375°F.
In a large bowl, combine the dry ingredients, sifting in the baking
powder and baking soda. Stir through until well combined.
In another bowl, first combine the maple syrup with the flax meal, and then add the remaining wet ingredients, and stir through until well combined.
Add the wet mixture to the dry mixture, and gently fold and mix through, until just combined (do not over mix).
Spoon the mixture into a muffin pan lined with cupcake liners.
In a small bowl, quickly mix the sugar, oil, and salt together with your fingers, and then sprinkle on top of each muffin.
Bake for 27-29 minutes until a toothpick inserted in the center comes out clean.