Preheat oven to 375°F. Line a 12-cup muffin pan with parchment or cupcake liners, or lightly grease with cooking spray. Set aside.
Puree oats in a blender or food processor until they reach a flour-like consistency. Add in the pumpkin pie spice, cinnamon, nutmeg, baking soda and sea salt, and pulse until the mixture is evenly combined. Set aside.
In a separate large mixing bowl, whisk together the eggs, milk, pumpkin puree, maple syrup, coconut oil and vanilla extract until evenly combined. Fold the dry ingredients in with the wet ingredient mixture, and stir until the mixture is just combined. (Try to avoid over-mixing.)
Portion the ingredients into prepared baking cups. Then sprinkle a pinch of cinnamon (and pecans it your using) on top of each muffin, if you would like.
Bake for 15-18 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Remove from the oven and place the pan on a cooling rack for 5 minutes.
Serve warm. Or let the muffins cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months.
** you can sub oats for almond four or all purpose flour**
anne Carr
March 24, 2020Hi Shayna:
I wanted to let you know you dont list when to add the carrots. I did just add them to wet mixture but I wanted to let you know. Thanks.
Megan
March 31, 2020Hi Shayna! Our muffins are baking and smell amazing! We have had them in longer than 18 min and they still don’t seem done. Should a toothpick test work for this recipe? Thanks!
Diane Manfready
April 10, 2020this does not work at all, and i noticed on the kelly and ryan website the recipe is very different! but if it worked – it would have been delicious! 🙁