A super easy and healthy pumpkin muffin recipe loaded with good for you spices, like turmeric, clove, and ginger and sweetened with maple syrup. The perfect healthy fall treat!
Preheat oven to 350° and prepare a 12 cup muffin tin with parchment liners or lightly spray with coconut oil spray. Set aside.
To make turmeric spice combine all spices and stir together (you can make a double or triple batch and use for other recipes). Set aside.
Prepare oat flour by placing rolled oats in a food processor or high-speed blender and processing until they are the consistency of silky flour.
In a medium bowl combine oat flour, brown rice flour, baking soda, salt, and turmeric chai spice. Whisk to combine.
In a larger bowl combine pumpkin puree, eggs, milk, maple syrup, melted coconut oil, vanilla and almond extract. Whisk well to combine.
Pour dry ingredients into wet and stir together until just combined (do not overmix).
Fill your muffin cups with the batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool on wire rack for 10 minutes
Serve warm or room temperature. Store in a sealed container for 5 days or freeze for 3+ months.
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