Total Time 38 mins
Servings 12 muffins
Calories 116
Ingredients
- 2 1/4 cups (203 grams) 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 large 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 or regular 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, spices and salt. Add pumpkin, egg, maple syrup, vanilla extract, milk and optional add-ins (if using). Stir well to incorporate.Allow the mixture to set and thicken for about 3-5 minutes before spooning into your muffin pan. Fill muffin cups almost completely full with batter. The muffins will not rise.Bake for 30 minutes and until the center of each oatmeal muffin is set. Allow to cool for 10 minutes before serving. If you don’t allow these to cool before taking them out of the muffin pan, they will fall apart. I used a knife around the sides to make removal easier. After cooling, they will set well.
- Nutritional information calculated using 1 egg and 1/4 cup mini chocolate chips.
- How to Store Pumpkin Oatmeal Muffins
- Keep muffins fresh by storing them in a zippered bag or in an airtight container in the fridge for up to a week. When ready to eat, reheat them in the microwave for 20-30 seconds.
- To Freeze Pumpkin Oatmeal Muffins Allow them to cool completely after baking, then place them in a freezer-safe airtight container or baggie and freeze for up to 3 months. When ready to eat, you can microwave them for 45 seconds to 1 minute or until warm. They will last for up to 3 months in the freezer.
