Muffins and scones

Made with maple syrup, pumpkin pur e and ground ginger. 1h 15m, makes 14, 13 ingredients.

Recipe by funmoneymom.com

Prep

25 min

Cook

30 min

Total

1h 15m

Makes

14

Ingredients

• ½ cup maple syrup
• ⅓ cup coconut oil (softened or melted)
• 2 eggs
• ¼ cup almond milk
• 1 tsp vanilla extract
• 1 cup pumpkin purée
• ½ tsp salt
• 1 tsp baking soda
• ½ tsp ground ginger
• 1 tsp ground cinnamon
• ⅛ tsp ground cloves
• ¼ tsp ground nutmeg
• 1 ¾ cup old-fashioned oats

Instructions

Method by funmoneymom.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Preheat oven to 350 degrees.
2. Add the maple syrup and coconut oil to a large bowl, then beat together with a whisk for 2-3 minutes.
3. Add the eggs and beat for about 2-3 minutes.
4. Add the almond milk, vanilla, and pumpkin purée. Continue beating.
5. Add the dry ingredients: salt, baking soda, ginger, cinnamon, cloves, and nutmeg. Continue beating until all ingredients are mixed and there are no lumps remaining.
6. To make the oat flour, add the old-fashioned oats to your blender or food processor and blend until they form a fine powder. Move your mixture constantly with a spatula as you blend the oats.
7. Add the oat flour to the other ingredients and whisk for 2-3 minutes or until your batter is free of lumps.
8. Grease a muffin tin with coconut oil or non-stick spray and pour batter into the tin, filling each cup about ¾ of the way with the muffin batter.
9. Place the muffin tin in the oven and bake for 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Place the muffin tin on a wire rack to cool for at least 20 minutes before serving.