Pumpkin Oatmeal Muffins

Pumpkin. Oatmeal. Two of my all-time fall favorites. And who doesn’t love a warm muffin right out of the oven, smothered in creamy butter. I’m talking about real butter folks, not that fake Bonnet stuff.

So, let’s get started.
Preheat oven to 350.

3/4 cup  coconut flour
1/2 cup oats
1 teaspoon baking powder
1/2 teaspoon each cinnamon, nutmeg, salt, baking soda

Mix in medium bowl.

 

1 cup pureed pumpkin
1/3 cup coconut oil
2 eggs, pastured
1/4 cup raw honey
1/3 cup raw milk
Mix all of these ingredients together in large bowl.
Stir together two bowls and add 1/2 cup raisins and 1/3 cup pecans.
Pour into buttered/lined muffin tins. Bake 25-30 minutes, or until a toothpick comes out smoothly.

Yield: 2 dozen regular size muffin.

So, what are some of your favorite fall time treats? Think you’d enjoy pumpkin oatmeal raisin muffins?

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4 responses to “Pumpkin Oatmeal Muffins

  1. These look and sound so good. I copied the recipe down right away. I have a pumpkin cookie recipe you'd like, especially after you do some magical healthy tweaking. If you have a Mexico Civic Club cookbook it's in there as “Webb's Favorite Pumpkin Cookies.” I've sent them to him in college twice already.

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  2. They are so delicious, they disappeared quicker than most anything else does here. I've been looking for a pumpkin cookie recipe to try. You know, I think I do have the book, but I don't think I brought all of my 20 cookbooks out here. Lots of things didn't make the cut, 6 months wasn't long enough to justify bringing everything.

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