- Prep Time: 15 Minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Servings: 12
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- Pinch of salt
- 1 1/2 cups old-fashioned oats
- 1/2 cup golden raisins
- 1/2 cup packed dark brown sugar
- 1 cup canned pumpkin puree
- 1/2 cup Ripple Original Milk (room temp)
- 1/3 cup coconut oil, melted
- Topping:
- 1/2 cup packed dark brown sugar
- 1/2 tsp ground cinnamon
- 3/4 tsp pumpkin pie spice
- 1 tbsp solid coconut oil
- Pinch of salt
Directions
- Preheat oven to 375 degrees F.
- Line a muffin pan with cupcake liners or grease well.
- In a large bowl, add the flour, baking powder, pumpkin spice, salt, oats and raisins; mix to combine.
- In another bowl whisk together the sugar, pumpkin puree, Ripple Original Milk and oil.
- Then add to the dry ingredients and mix just until moistened.
- Divide the mixture evenly among the 12 muffin wells.
- In a small bowl, combine the brown sugar, cinnamon, pumpkin pie spice and salt then add in the oil and mix until you have a thick, crumbly sugar mixture.
- Sprinkle evenly over the 12 muffins .
- Bake for 20 – 25 minutes, or until a toothpick comes out clean.
- Let cool for a few minutes before transferring the muffins to a cooling rack.
