Packed with protein and fibre, flourless and gluten-free, these healthy pumpkin muffins are made with oatmeal and home-roasted pumpkin puree.
Preheat the oven 175C/350F.
In a large flour mix the oatmeal, baking soda, cinnamon, 2 tbsp sugar and salt.
Add the wet ingredients - beaten eggs, almond milk, 5 tbsp melted coconut oil, pumpkin puree. Whisk to incorporate.
Scoop the batter into the muffin tins.
In a medium bowl mix the 1 tbsp coconut oil, 1/2 tbsp brown sugar and rolled oats to obtain a crumble.
Top each muffin with the crumble.
Bake for 30 minutes.
Remove and set aside to cool before serving.