Oatmeal, Pumpkin and Strawberry Muffins

In October, 2010 issue of Oxygen Magazine on p. 70!


1 cup and 1 tbsp spelt flour or whole wheat flour (I used spelt)

2 tsp baking powder

1/4 tsp baking soda

1 1/4 tsp pumpkin pie spice, divided

1 cup pumpkin, pureed (I used pumpkin from the can – but not the pie filling stuff!)

2 large egg whites, whipped

1 tsp vanilla extract (I use pure not artificial)

1/2 cup and 1/3 cup natural honey (I use raw)

1/4 cup soy milk (I use unsweetened vanilla almond milk)

1/4 cup and 1 tbsp coconut oil, divided

1 cup of rolled oats

1/2 cup and 3 tbsp green pumpkin seeds, divided (make sure you don’t get salted)

1 cup sliced strawberries


1. Preheat oven to 425F. Grease muffin tin. I use Pam but you can use the coconut oil too!

2. Large mixing bowl: mix 1 cup flour, baking powder, baking soda and 1 tsp of the pumpkin spice. Set aside.

3. In another mixing bowl: mix pumpkin, egg whites, vanilla, 1/2 cup honey, almond milk, and 1/4 cup of coconut oil. (if the honey and coconut oil are solidified put them in the microwave for 10 – 20 s to liquify). Mix well.

4. Combine both bowls and add oats and 1/2 cup of pumpkin seeds. Stir gently. I used a whisk.

5. To make the topping, mix 1 tbsp flour, 1/4 tsp spice, 1/3 cup honey, 1 tbsp coconut oil and 3 tbsp pumpkin seeds.

6. Fill muffin cups 3/4 full. Then evenly distribute the topping and then finally top with the strawberry slices. I made teepees with 2 slices on each muffin.

7. Bake for 20 mins. Cool. Serve!

I found the topping is really sweet. I might make it again but with less honey as it kind of hardens at the top of the tin.

3 thoughts on “Oatmeal, Pumpkin and Strawberry Muffins

  1. BTW….I just tried to make these muffins from your recipe…you forgot to put the quantity of oatmeal in the ingredient list, and how long to bake them. 🙂

  2. Whoops on the oatmeal. I’ll have to edit that in. But the bake for 20mins is below the picture!

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