Updated: Oct 13
'Tis the season for pumpkin! From lattes to muffins and everything in between pumpkin flavor is in the air and tantalizing our taste buds. Its a pretty great time to whip up a batch of these Oatmeal Pumpkin Muffins! Loaded with the goodness of pumpkin, oatmeal, nuts (optional) and egg these muffins deliver complex carbs, protein, healthy fats and essential vitamins and minerals - making them a Fall baked goodie you can feel great about sharing with the whole family! Perfect for those busy mornings, a mid-day snack or after dinner treat!
2 C oats (can sub with gluten free)
1 C pumpkin puree
1 C unsweetened vanilla almond milk (or milk of choice)
1/4 C chopped walnuts (optional)
1/4 C honey
2 tsp. vanilla
2 Tbsp. cinnamon
3/4 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. allspice
1/2 tsp. cloves
1 tsp. baking powder
Preheat oven to 350 degrees.
In a large bowl mix together all dry ingredients; oats, baking powder and seasonings.
In a medium bowl mix together all wet ingredients; pumpkin, egg, honey, vanilla extract, milk and nuts (optional).
Add wet to dry mixture and blend well.
Coat a muffin tin with nonstick spray, fill each cup to the top (muffins will not rise) and bake for 30minutes (or until toothpick comes out clean).
Remove from oven and set aside to cool for at least 10minutes before trying to remove muffins from pan.
Eat and Enjoy!