*option to increase to ⅔ cup sugar (of your choice)

**use any oil ie. olive oil, melted coconut oil, veg oil

***sub with another type of flour in case of nut allergies, ie. oat flour or regular flour, just not coconut flour

****if you have oats, whether they are flakes or whole, blend or blitz these up and make your own oat flour. This won’t work for steel cut oats.

Directions

1. Set oven temp to 350 degrees F

2. Mix the following ingredients together: egg (or flaxseed egg), sugar, oil, pumpkin puree, water & vanilla

3. In a separate bowl, mix the dry ingredients: salt, baking soda, cinnamon, pumpkin spice, all your flours (sifted)

4. Mix your dry into your wet and mix on medium until flour is no longer present

5. Divide batter & scoop into muffin wrappers (should provide 12 even portions). I like to use reusable silicone muffin cups.

6. Sprinkle additional toppings, chocolate chips, pecans, cinnamon turbinado sugar etc

7. Bake for 14-16 minutes (or until a toothpick comes out clean, a little bit of sticky batter is okay).

8. Rest your muffin pan on a cooling rack and eventually rest them on the cooling rack when cool to touch.

Also, after you’ve mixed your batter, feel free to add ½-1 cup of chocolate chips, chopped up pecans, pumpkin seeds

If you want to make this as an entire loaf, you can pour the batter into a loaf pan and bake for about 50-60 minutes.

If you want to make this GF & Vegan, replace regular egg with a flaxseed egg :)