These Healthy Oatmeal Pumpkin Muffins require basic ingredients and they are super easy to make. Only one bowl needed! Made with fresh pumpkin puree, warm spices and topped off with cashew frosting. Enjoy these muffins for breakfast, snack or pack it to go!
These pumpkin muffins are my current obsession and I’ve already devoured a few batches of them. Breakfast, snack or dessert – call it what you want! They’re made with warm spices, sweetened with coconut sugar and topped with cashew frosting. The base is made with a combination of oatmeal and rice flour which is what makes them gluten-free and healthier in general! If you go pumpkin-crazy this time of year, go check out a few of my favorite recipes: Pumpkin Pie Thumbprint Cookies (Paleo) Pumpkin Butternut Squash Pasta (GF + Vegan) Healthy Oatmeal Pumpkin Bread (GF)
To make the oatmeal flour combine old-fashioned oats in a high speed blender. Blend consistently on high for 1-2 minutes until fine and powdery. The amount of muffins in this recipe depends on how big the cavities are in your muffin tin and how high you fill them with batter. The higher you fill them, the taller your muffins will be!
THESE OATMEAL PUMPKIN MUFFINS ARE:
- Filled with fresh pumpkin and warm spices
- Made with wholesome ingredients
- Gluten-Free
- Refined Sugar-Free
- They make a perfect breakfast on the go, snack or a treat!
Don’t forget about the frosting. You will need to soak raw cashews in hot water for just about an hour. Then rinse and drain and blend along with coconut milk, maple syrup, vanilla and a pinch of pink salt. Sooo good and easy! If you’re going to make the recipe yourself, don’t forget to post a picture and use hashtag #natteats and tag @natteats so I can see your creations! 
Ingredients
1 1/4 cup oatmeal flour
1/2 cup rice flour
1 cup pumpkin puree
2 eggs
1/2 cup coconut sugar
1/4 - 1/3 cup plant based milk or water
1 1/2 tsp pumpkin spice
1/2 tsp cinnamon
1 tsp baking soda
1 tsp apple cider vinegar
pinch of salt
Cashew frosting: 1/2 cup raw cashews, soaked for about 1 hour in hot water or 8 hours in cold water 1/4 cup full fat coconut milk 1 tbsp maple syrup 1/8 tsp pure vanilla extract pinch of pink salt chopped almonds for garnish
Instructions
- Start by soaking cashews in a hot water for 45 minutes to an hour.
- Preheat the oven to 350 degrees and lightly grease muffin tin cups or line with a parchment paper.
- Meanwhile, in a mixing bowl or bowl of standing mixer, whisk coconut sugar, eggs, pumpkin puree and coconut oil.
- Add flours, pumpkin spice, cinnamon, soda, apple cider vinegar and salt. Mix to combine.
- Divide the batter evenly between the muffin cups. If possible use a large scoop to evenly distribute the batter into each well. They will be almost full. Bake muffins for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean. Let it cool.
- Rinse and drain the cashews.
- Place in a high speed blender or food processor along with coconut milk, maple syrup, vanilla extract and salt.
- Blend until smooth. Place in the freezer to chill while the bread is cooling off.
- Once the muffins have cooled off, frost them with cashew frosting and sprinkle with seeds blend (optional).
- Enjoy! Muffins can be stored in a sealed container for up to 3 days.
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