Saturday, December 2, 2017

Pumpkin Oatmeal Muffins

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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 Himalayan salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 egg or 2 egg whites
  • ¼ cup pure maple syrup (or raw honey)
  • 2 teaspoons pure vanilla extract
  • 1 cup unsweetened vanilla almond milk (or any milk- I use fairlife milk)
  • 1/4 cup small chocolate chips (I use soy free, dairy free chocolate chips)
INSTRUCTIONS
  1. Preheat oven to 350 degrees F. Spray muffin pan with non-stick cooking spray. *(The silicone muffin pans work amazing and do not stick!) In a large bowl, stir together oats, baking powder, seasonings and salt.
  2. Add pumpkin, egg, maple syrup, vanilla extract, milk and add-ins. Stir well to incorporate.
  3. Allow the mixture to set and thicken for about 3-5 minutes before spooning into your muffin pan.
  4. Fill muffin cups almost completely full with batter. Top off with chocolate chips.
  5. Bake for 30 minutes and until the center of each oatmeal muffin is set. Allow to cool for 10 minutes before serving.
  6. ENJOY!!

 



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