The air becomes cooler, the leaves start to turn pretty colors and pumpkin “you name it” begins showing up everywhere you turn. I’d be remiss if I didn’t share one of my favorite pumpkin flavored items for fall at the little turn you just took to this blog. Invite some friends over, slice up some apples, make Jen’s recipe for creamy pumpkin dip and then this recipe for pumpkin muffins and you are all set for a simple, fall-flavored gathering.

In case you missed the blog post and are wondering who the mysterious person writing this is, you can learn about my role with UrbanHalo and 19 more things about me here.

And now back to the best pumpkin muffin recipe ever which came from my favorite flood blog, Nourished Peach. If you are looking for real food recipes that are clean, simple and something your kiddos will recognize, you need to check this blog out. The writer is honest, endearing, funny and amazingly talented in the kitchen. I’m lucky enough to know the beautiful heart behind the screen typing all those Nourished Peach blog posts and let me tell you, she is every bit as lovely and charming as the recipes she shares.

Below is the easy recipe for these wheat and refined sugar free muffins. Or, you can check out the original post on the Nourished Peach blog here. Double the recipe and freeze the leftovers. I take a muffin out of the freezer in the morning, put it in my daughter’s school lunch and it is thawed by the time she eats lunch. Enjoy!

Pumpkin Oat Muffins (via Nourished Peach)

Ingredients

1 3/4 Cup Oats

1 1/2 Teaspoon Baking Powder

1/2 Teaspoon Salt

1/2 Teaspoon Ground Nutmeg

1/2 Teaspoon Ground Ginger

1 Teaspoon Cinnamon

1 Cup Pumpkin Puree

1/3 Cup Butter or Coconut Oil, melted

2 Eggs, beaten

1/4 Cup Agave Nectar or Honey

1/2 Cup Pure Maple Syrup

1/2 Cup Walnuts, chopped

Oats for topping, optional

Directions

Preheat oven to 350 and grease a 12 count muffin pan. Place oats in a food processor and run the motor until it becomes a flour. Combine oat flour, baking powder, salt, nutmeg, ginger and cinnamon in a medium bowl. In a separate large bowl whisk together pumpkin, butter or coconut oil, eggs, agave or honey and maple syrup. Stir dry ingredients into wet and mix with a spoon until combined.  Stir in walnuts and distribute batter amongst the muffin pan cups and sprinkle the top of the muffins with oats. Bake until toothpick comes out clean, 20-25 minutes.