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Pumpkin Jalapeno Muffins

Servings: 12

Ingredients

Dry ingredients:

  • 1-1/4 cups oat flour or ground oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt

Wet ingredients:

  • 1 x 15oz can pure pumpkin puree
  • 1/4 cup unrefined coconut oil melted
  • 3 large eggs

Mix-ins:

  • 1/2 cup freshly shredded cheddar cheese
  • 1-2 jalapeños seeds removed, diced
  • an additional jalapeño sliced as the topper

Instructions

  • Preheat your oven to 350 degrees f. and line a muffin tin with liners, or lightly spray silicone molds with coconut oil.
  • In a large bowl whisk all dry ingredients together.
  • In a separate medium bowl, whisk your wet ingredients together until smooth.
  • Pour in the wet ingredients into the dry ones using a rubber spatula to get everything and whisk together until no visible lumps.
  • Fold in your mix-ins.
  • Divide the mixture among the muffin cups and top each with a pinch of shredded cheese and a slice of jalapeño.
  • Bake for about 20 minutes or until a toothpick inserted comes out clean.
  • Store leftover muffins
  • Enjoy!