Recipe: Superhero Muffins

October 19, 2021
Recipe: Superhero Muffins

I know, Fall is long gone, but pumpkin is delicious all year round. Plus it is still a little chilly outside, so pumpkin muffins will hit the spot on those cold mornings. (Or really anytime of day!)

These muffins are perfect fuel that you can have on hand throughout the week. Hat tip to Shalane Flanagan for coming up with these wonderful muffins. You can make them with pumpkin below or she has 2 other versions in her cookbook, Run Fast, Cook Fast, Eat Slow. You probably already have all of these ingredients in your pantry. With minimal ingredients, you know exactly what you’re going to get. Trust me, they’re amazing!


2 cups almond meal

1 ½ cups old-fashioned rolled oats

1 tbs pumpkin pie spice

1tsp baking soda

½ tsp fine sea salt

¼ cup walnuts, raisins, or chocolate chips

3 eggs

1 ½ cups of canned pumpkin puree (unsweetened)

½ cup maple syrup


  1. Position a rack in the center of the oven. Preheat the oven to 350. Line a 12 cup standard muffin tin with paper muffin liners or spray with your choice of oil. I love avocado oil. 
  2. In a large bowl, combine the dry ingredients. In a separate bowl, combine the wet ingredients. Add the dry ingredients and mix well.
  3. Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on the top and a toothpick inserted comes out clean, 30-35 minutes.
  4. Store leftover muffins in an airtight container in the fridge or freezer.

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