advice | Early practice muffin
Early practice mornings are messy. Good thing these muffins aren't. They take ONE BOWL to prepare and freeze beautifully. Skip the drive-thru and grab one of these to go instead. PLUS, there's no butter or sugar so you can feel happy about your breakfast choice.
- 1/3 cup of melted coconut oil or EVOO
- 1/2 cup maple syrup
- 2 eggs, at room temperature
- 1 cup pumpkin purée
- ¼ cup milk of choice
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon, plus more for sprinkling on top
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice or cloves
- 1¾ cups whole wheat pastry flour or regular whole wheat flour
- ⅓ cup old-fashioned oats, plus more for sprinkling on top
- Preheat oven to 325 degrees.
- In a large bowl, beat the oil and maple syrup with a whisk. Add eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice or cloves.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
- Divide the batter evenly between the ten muffin cups. For these muffins, it’s ok to fill the cups a little higher than you normally would. Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon. Bake muffins for 23 to 26 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack.
Tip: Chef Alison likes to prepare ahead of time and freeze. Just pull the muffins out the night before and you have breakfast on those early hockey mornings.