* Percent Daily Values are based on a 2000 calorie diet.
Baked Pumpkin Oatmeal Muffins
Baked oatmeal that's perfect for a grab-n-go breakfast or snack!
2cupsold-fashioned rolled oatsgluten-free as needed
2teaspoonspumpkin pie spice
1cuppumpkin pureenot pumpkin pie filling
1egg or 2 egg whites
1/4cuppure maple syruphoney works too
2teaspoonspure vanilla extract
1cupunsweetened vanilla almond milkany milk will work
1/4cupchopped pecans or walnutsoptional
1/4cupdried craisins or any dried fruitoptional
1/4cupmini chocolate chipsoptional, but recommended
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.
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. Store in a covered container in the fridge for about a week or freeze for up to 3 months.
Nutritional info calculated with 1 egg and 1/4 cup Enjoy Life mini chocolate chips. The addition of nuts and fruit was not included.