Ingredients
- Dry:
- 1 cup whole wheat flour
- ½ cup rolled oats
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- ¼ cup fresh sage, minced
- Wet:
- 2 cups pumpkin puree
- ¼ cup olive oil
- 1 Tbsp. apple cider vinegar
Tip: Screenshot this list for easy reference while shopping
Instructions
- Preheat oven to 325ºF. Line a muffin tin with baking cups.
- Whisk together dry ingredients.
- Stir in the wet ingredients until just combined.
- Divide batter evenly across muffin cups, filling about two-thirds full. Bake until a toothpick inserted into the center comes out clean (30-35 minutes).