'Tis the season for pumpkin!
From lattes to muffins and everything in between, pumpkin flavor is in the air and tantalizing our taste buds. Making it a great time to whip up a batch of these Pumpkin Oatmeal Muffins!
Loaded with the goodness of pumpkin, oatmeal, nuts (optional) and egg, these muffins deliver protein, complex carbs, healthy fats and all kinds of essential vitamins and minerals to keep you going strong!
Perfect for 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 tray from oven and let cool for at least 10 minutes before removing the muffins from pan.
Eat and Enjoy!
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