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Everything goes in the food processor, including the oats — there’s no flour in these at all. Wet ingredients first, then the dry, then the raisins by hand at the end so they don’t get chopped to bits.
Twenty minutes at 350. Maple syrup and pumpkin do all the sweetening, so they’re not the kind of muffin that’s really a cupcake.
They hold up in a lunchbox for a few days, and the pumpkin seeds on top are worth the extra thirty seconds.
Preheat oven to 350F. Line a muffin tin with silicone muffin liners.
In a food processor, add the wet ingredients and process until well combined.
Add in the dry ingredients and process again until smooth.
Fold in the raisins. Mix with a spoon and pour into the muffin liners. Top with pumpkin seeds if desired.
Bake for 20 minutes until a toothpick comes out clean. Let cool and enjoy!
