Low-Sugar, Whole Wheat, and Oats Pumpkin Mini-Loaves

Ingredients

• 1 cup whole wheat pastry flour
• 1 cup ground oatmeal
• 1/2 cup almond flour
• 1/2 cup Stevia-in-the-Raw Granulated Sweetener
• 1/3 cup brown sugar, plus 1 tablespoon more if you'd like a slightly sweeter bread.
• 1 tsp. pumpkin pie spice
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 2 eggs, beaten well
• 1 cup canned pumpkin
• 1/2 cup buttermilk
• 4 T melted coconut oil, or butter
• 2 T maple syrup
• 2 tsp. vanilla
• 1/4 cup unsalted Pepitas or sunflower seeds, or use partly chocolate chips if baking for kids

Directions

1. Heat the oven to 400F/200C. Coat your loaf pan or muffin tins with non-stick spray.
2. Pulse the oatmeal in a food processor until it becomes a coarse flour. A blender may also do the job.
3. In a large mixing bowl, combine the whole wheat pastry flour, ground oatmeal, almond flour, Stevia-in-the-Raw Granulated Sweetener, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt.
4. In a separate smaller bowl, whisk the eggs until the yolks and whites are fully blended. Stir in the pumpkin, buttermilk, melted coconut oil or butter, vanilla, and maple syrup.
5. Pour the pumpkin mixture into the flour mixture, then stir until no dry patches remain.
6. Spoon the batter evenly into the 8 wells of the loaf pan, and sprinkle the tops with Pepitas or whichever topping you are using.
7. Bake for about 30 minutes, until a toothpick poked into the middle of one loaf comes out clean.