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Export 11 ingredients for grocery delivery
Step 1
Preheat the oven to 350F and grease or line a 12 muffin tin; set aside.
Step 2
Add the oat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt to a large bowl and whisk until well-combined.
Step 3
In a separate bowl, mix the pumpkin puree, coconut sugar, non-dairy milk, and vinegar or lemon juice together in a medium bowl. Form a well in the center of the dry ingredients, then add in the wet ingredients and mix until a thick batter forms. Add the grated apple and pecans (optional) to the bowl and fold until combined.
Step 4
Divide the batter evenly between the 12 muffin cups (I like to use a large spoon), then place in the middle rack of the oven and bake for 25-27 minutes, until the muffins have risen and are golden on top and an inserted toothpick comes out cleanly. Remove from the oven and let the muffins sit in the tray for 2-3 minutes, then use a butter knife to carefully remove them and transfer to a cooling rack to cool completely.
Step 5
as desired; leftovers will keep in a container with a loose-fitting lid for up to 5 days. These muffins can also be stored in a freezer-safe bag in the freezer for up to 2 months.