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Oatgasm: Baked Pumpkin Oatmeal Muffin Recipe

Oats are definitely the perfect mix of yummy and healthy, and with the million things that you can do with it, you can prepare one oat recipe after another everyday. Here’s a new one that you can try this week:

Baked Pumpkin Oatmeal Muffins

What You Need:

  • 2 cups of old-fashioned, gluten-free rolled oats
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 cup pumpkin puree (not to be confused with pumpkin pie filling)
  • 1 or 2 egg whites
  • ¼ tsp salt
  • ¼ cup pure maple syrup or honey
  • 1 cup unsweetened vanilla almond milk
  • 2 tsp pure vanilla extract
  • ¼ cup dried fruit (optional)
  • ¼ cup chopped walnuts or pecans (optional)
  • ¼ cup mini chocolate chips (optional)

Preheat your oven to 350°. Spray your muffin pan with a non-stick spray.

Mix together oats, seasonings, baking powder and salt in a large bowl. In a separate bowl, mix the pumpkin, eggs, vanilla extract, maple syrup or honey, milk and other add-ons. Add the pumpkin mixture to the oat mixture and mix thoroughly. Allow the final mixture to set and thicken for around 5 minutes.

Spoon the mixture into your muffin pan. Since the muffin will not rise, it’s okay to fill the pan to the top with the mixture.

Bake the muffins for around 30 to 35 minutes, or until the center of each of the muffins has set. Allow them to cool for 10 minutes before serving to help the muffins set well. Avoid taking them out of the muffin pan too soon, because the muffins will fall apart.

You can store the muffins in a covered container and keep them in the fridge for up to a week.

These baked pumpkin oatmeal muffins are definitely perfect for people on the go who want to stay fit and healthy. No matter how busy your schedule could be, you can grab a muffin or two on your way to the door and enjoy healthy goodness each and every time.

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