There’s nothing like that first pumpkin flavored treat. I hold out on the start of fall because winter is right behind it. At this point I can’t deny that fall is here and now I am ready to embrace it. I purchased my first of many cans of pumpkin at the grocery store yesterday and these Pecan Oat Pumpkin Spice Muffins are my first pumpkin recipe of the year.
When baking with pumpkin or banana I like to use flax eggs rather than real eggs. The extra hit of nutrition from flax doesn’t hurt and it ensures there won’t be too much liquid in the muffins. Eggs and bananas add so much moisture that the flax eggs are just right.
Texture on the top of a muffin is a must for me. Even in recipes like my Almond Butter Banana Muffins, I add some oats to the top. There’s a time and place for streusel topping. I wanted to get texture here without adding a bunch of butter and fat to an otherwise healthy muffin. The pecans, oats, cinnamon and a light sprinkle of regular sugar add that texture while still maintaining the nutrition.
You can see from the picture that these are super moist inside from the pumpkin. You won’t find that these dry out like other muffins do. These will be perfect after a few days. A little Earth Balance spread or regular salted butter would be perfect smeared onto these.
If you make these Pecan Oat Pumpkin Spice Muffins please tag me on Instagram @freshfitkitchen.
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Pecan Oat Pumpkin Spice Muffins
- 3/4 cup Canned Pumpkin
- 1/4 cup unsweetened vanilla almond milk
- 1/4 cup coconut oil melted and cooled
- 1 tsp. Vanilla extract
- 2 tbsp. Ground flax seed
- 6 tbsp. water
- 1/4 cup brown sugar
- 1/4 cup Quick Cooking Oats
- 1 cup Whole Wheat Flour
- 1 tsp. ground cinnamon
- 1/4 tsp. nutmeg
- 1/8 tsp. Ground Cloves
- 1/4 tsp. Ground Ginger
- 1 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- cinnamon Extra For Sprinkling on top
- Quick Cooking Oats Extra for Sprinkling on top
- Pecans Chopped for sprinkling on top
- Sugar sprinkle on top of muffin before baking (optional)
Preheat Oven to 350 degrees. In a small bowl mix together the water and ground flax seed. Let it sit for 5 minutes. These are your flax eggs.
In a large bowl mix together the almond milk, coconut oil, pumpkin, vanilla, brown sugar and the flax eggs.
Add the flour, oats, Cinnamon, nutmeg, ground cloves, ground ginger, baking powder and baking soda and mix together. Do not over mix.
Sprinkle the tops of the muffins with the pecans, sugar (if using), oats and cinnamon. Bake for 18-20 minutes or until a toothpick comes out clean.
Gluten Free- I have not tested this recipe with gluten free flour, but if you do I'd recommend Bob's red Mill 1:1 Baking Flour.