Pumpkin Oatmeal Muffins
These Pumpkin Oatmeal Muffins are the perfect grab-n-go breakfast or snack with our favorite fall flavors! Sweetened with maple syrup, these oatmeal muffins are super healthy and contain no oil, butter or refined sugar. They’re also loaded with fiber so you’ll stay satisfied through the morning.
I like whipping a batch of these muffins up on Sunday for a an easy, ready-to-go morning meal throughout the work week. If you’re anything like me, the cooler weather has me trading in my shakes and smoothies for a warmer more hearty breakfast.
If you’re enjoying a leisurely breakfast at home and don’t really need the grab-n-go option of a muffin, these are just as good all mushed up in a bowl with a splash of almond milk and my husband has been enjoying them slathered with almond butter. This recipe for the oatmeal muffins was adapted from my Baked Cranberry Pumpkin Oatmeal, which makes a great Thanksgiving Day breakfast.
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Ingredients :
- 2 cups old-fashioned rolled oats gluten-free as needed
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup pumpkin puree not pumpkin pie filling
- 1 egg or 2 egg whites
- ¼ cup pure maple syrup honey works too
- 2 teaspoons pure vanilla extract
- 1 cup unsweetened vanilla almond milk any milk will work
- ¼ cup chopped pecans or walnuts optional
- ¼ cup dried craisins or any dried fruit optional
- ¼ cup mini chocolate chips optional, but recommended
Instructions :
- Preheat oven to 350 degrees F. Spray muffin pan with non-stick cooking spray. In a large bowl, stir together oats, baking powder, seasonings and salt.
- Add pumpkin, egg, maple syrup, vanilla extract, milk and add-ins. Stir well to incorporate.
- Allow the mixture to set and thicken for about 3-5 minutes before spooning into your muffin pan.
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full recipes : kimscravings.com
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