Easy and healthy Pumpkin Oatmeal Muffins are made with whole wheat flour and rolled oats and are minimally sweetened with maple syrup. They are the perfect grab-and-go breakfast or an afternoon snack when craving something sweet.
0 Preheat the oven to 325 degrees F/163 degrees C. Line a 12-cup muffin tin with parchment liners. If you do not have parchment liners, generously coat the cups with oil.
1 To prepare the wet ingredients, place coconut oil, maple syrup, eggs, pumpkin puree, almond milk, and vanilla extract in a large bowl. Whisk until thoroughly combined. Set aside.
2 To prepare the dry ingredients, whisk together whole wheat flour, kosher salt, baking soda, pumpkin pie spice and oats in a separate large mixing bowl until fully incorporated.
4 Fold the dry ingredients into the wet ingredients and mix just until combined. Do not overmix.
5 Fold in the raisins.
6 Scoop the batter into each muffin cup, about ⅔ full. If preferred, top with the pumpkin seeds or chocolate chips.
7 Bake for 25-27 minutes until a toothpick, when inserted, comes out clean.
8 Let cool for 10 minutes before removing from the pan onto a wire rack to cool.
