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Pumpkin Walnut Oat Muffins

Alright lil' homies, I have found thee best breakfast combination EVER: Fresh poured Kicking Horse coffee (out of my french press ooh la la), 2 soft boiled eggs with salt and pepper and two of these DELIGHTFUL pumpkiny treats fresh outta' the oven with a touch of crunchy peanut butter on them!! OH MY LANTA, as I'm typing this I'm actually drooling... FOOD IS WONDERFUL!! Anyways, these little bundles of joy are dairy free, gluten free, refined sugar free and totally full of AWESOME!! Hope you enjoy!!


2 cups gf oats

1 Tbsp baking powder

1/4 tsp sea salt

1 tsp cinnamon 3/4 tsp ground ginger

1/2 tsp nutmeg 1/2 tsp all spice

3/4 cup pumpkin puree (not pumpkin pie filling)

1 cup almond milk

1/4 cup maple syrup

1/2 tsp vanilla

1 egg

1/2 cup chopped walnuts

HOW-TO: 1) Preheat oven to 350 and prepare muffin tins (grease with coconut oil or use muffin cups). 2) Mix dry ingredients and then wet (Add walnuts last). 3) Dollop mixture evenly into muffin tin. You can basically fill each spot as these won't rise much. 4) Bake for 20-25 minutes. Check with tooth pick. 5) Makes around 12 muffins. Keep in air tight container for up to 7 days or freeze!! (Or just nom nom them fresh out of the oven like I did!) Enjoy! xo


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