Pumpkin Raisin Muffins


I have to admit, I’m one of those people…the ones who can’t get enough pumpkin once the leaves start falling and football comes on TV. In college, me and my girlfriends used to drive almost an hour for pumpkin ice cream, I just can’t get enough of it!

My favorite way to eat pumpkin, however, is in baked goods. My mom makes the most amazing pumpkin bread, I love it in pie or scones, but my absolute favorite are pumpkin muffins. How can you resist?!?

I came up with this healthier version and I think you’ll love it – the pumpkin flavor comes across but won’t weigh you down like a lot of muffins you’ll get at a bakery or coffee shop.

Here’s how you make them (12 muffins):

1. Preheat the oven to 180C/375C

2. Mix together 3 cups oats, 4 tbsp chia seeds, 1 14.5 oz unsweetened pumpkin, 1 cup raisins, 3 tsp cinnamon, 1 tsp nutmeg, 4 tbsp maple syrup and 1.5 cups unsweetened almond milk

3. Pour mixture into greased muffin tin (if not using non-stick bakeware) – bake for 35 minutes

Let these cool for at least 15 minutes when they come out of the oven. Once they’re ready to eat, you could serve them with nut butter, butter or cream cheese – cashew butter is my favorite, per usual!


3 cups oats

4 tbsp chia seeds

1 14.5 oz unsweetened pumpkin

1 cup raisins

3 tsp cinnamon

1 tsp nutmeg

4 tbsp maple syrup

1.5 cup unsweetened almond milk (or milk of your choice)

My sister makes a similar breakfast and subs in chocolate chips for raisins, that would be delicious as well!

Let me know what you think!



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