Pumpkin Oatmeal Muffins

Pumpkin Oatmeal Muffins – All these Pumpkin Spiced Baked Oatmeal Muffin Cups are a simple, one-bowl recipe and produce an excellent mobile breakfast! All these Pumpkin Spice Baked Oatmeal cups are an ideal mobile, breakfast to go idea! Save. Baked oatmeal muffincups are a staple in our kitchen. All these Pumpkin Oatmeal Muffins will be snack or the breakfast with our fall tastes!

Ingredients:

  • 2 Cups classic rolled oats, fermented as necessary
  • 1 Tsp baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 Tsp cinnamon
  • 1/4 Tsp nutmeg
  • 1/4 Tsp salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 egg or 2 egg whites
  • 1/4 Cup pure maple syrup (honey functions also)
  • 2 teaspoons pure vanilla extract
  • 1 Cup unsalted vanilla almond milk (any milk will probably operate)
  • 1/4 cup chopped pecans or walnuts (optional)
  • 1/4 Cup dried craisins or some other dried fruit (optional)
  • 1/4 Cup miniature chocolate chips(optional, but recommended)

How to Make Pumpkin Oatmeal Muffins?

  1. Preheat Oven to 350 degrees F. Spray muffin pan with nonstop cooking spray. In a large bowl, stir together salt, baking powder, seasonings and yogurt.
  2. Insert Egg, pumpkin, maple syrup, vanilla extract, milk and add-ins. Stir to incorporate.
  3. Allow The mix simmer and to place for approximately 3-5 minutes pan.
  4. Fill Muffin cups almost full with batter. The cakes won’t rise.
  5. Bake For half an hour and muffin is place. Allow to cool for 10 minutes. They’ll fall if you do not permit these to cool before carrying them from the muffin pan. I used a knife to make removal more easy. They will set. Store in a covered container in the refrigerator for about a week or freeze for up to 3 weeks.

Notes:

Nutritional Info calculated with 1/4 cup miniature chocolate chips and 1 egg.

How to Make Pumpkin Oatmeal Muffins?

breakfast to go idea! Save. Baked oatmeal muffincups are a staple in our kitchen. All these Pumpkin Oatmeal Muffins will be snack or the breakfast with our fall tastes!

Ingredients

  • 2 Cups classic rolled oats, fermented as necessary
  • 1 Tsp baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 Tsp cinnamon
  • 1/4 Tsp nutmeg
  • 1/4 Tsp salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 egg or 2 egg whites
  • 1/4 Cup pure maple syrup (honey functions also)
  • 2 teaspoons pure vanilla extract
  • 1 Cup unsalted vanilla almond milk (any milk will probably operate)
  • 1/4 cup chopped pecans or walnuts (optional)
  • 1/4 Cup dried craisins or some other dried fruit (optional)
  • 1/4 Cup miniature chocolate chips(optional, but recommended)

Instructions

  1. Preheat Oven to 350 degrees F. Spray muffin pan with nonstop cooking spray. In a large bowl, stir together salt, baking powder, seasonings and yogurt.

  2. Insert Egg, pumpkin, maple syrup, vanilla extract, milk and add-ins. Stir to incorporate.

  3. Allow The mix simmer and to place for approximately 3-5 minutes pan.

  4. Fill Muffin cups almost full with batter. The cakes won’t rise.

  5. Bake For half an hour and muffin is place. Allow to cool for 10 minutes. They’ll fall if you do not permit these to cool before carrying them from the muffin pan. I used a knife to make removal more easy. They will set. Store in a covered container in the refrigerator for about a week or freeze for up to 3 weeks.

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