Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners to prevent sticking and ensure easy removal.

Step 2: Mix Dry Ingredients

• In a large bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and nutmeg. Stir these ingredients together to evenly distribute the spices and leavening agents.

Step 3: Combine Wet Ingredients

• In another bowl, mix the pumpkin puree, applesauce (or mashed banana), maple syrup, eggs, vanilla extract, and melted coconut oil. Whisk these together until the mixture is smooth and well blended.

Step 4: Combine Wet and Dry Ingredients

• Pour the wet ingredients into the dry ingredients. Stir gently until just combined to avoid overmixing, which can make the muffins tough. If using, fold in the raisins or walnuts at this stage.

Step 5: Bake the Muffins

• Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. Bake in the preheated oven for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 6: Cooling

• Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. This helps maintain their texture and prevents them from becoming soggy.

Variation

• Chocolate Chip Pumpkin Muffins: Add ½ cup of dark chocolate chips to the batter for a sweet twist.
• Pumpkin Spice Muffins: Increase the amount of cinnamon and nutmeg, or add ground ginger and cloves for a deeper spice flavor.