These muffins are dense and hearty—like a nourishing bowl of oatmeal—but easy to make (in one bowl) and easy to grab and eat on the run. I love the pumpkin and spice flavors, the hint of chocolate is satisfying, and they are low in sugar. This recipes uses only a 1/2 c. of pumpkin so portion out the rest of that gigantic can into bags or an ice cube tray and freeze for other uses. Here’s what I do:
These muffins are a deliciously portable way to enjoy oatmeal. Grab and go on busy mornings or they make a great snack for the kids.
Source: Inspired by www.averiecooks.com
Prep Time: 15 min
Cook Time: 23 min
Total Time: 38 min
- 2 large eggs
- 1⁄2 cup pumpkin puree
- 1⁄2 cup almond milk, unsweetened (or your favorite milk)
- 1⁄3 cup real maple syrup or brown sugar
- 1⁄4 cup coconut oil melted
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- pinch salt
- 3 cups old-fashioned whole rolled oats (do not use quick-cook or instant, use gluten-free oats if desired)
- 2 teaspoons baking powder
- 1⁄2 cup dark or semi-sweet chocolate chips (optional, use dairy-free if desired)
- Preheat oven to 350F. Grease a non-stick 12-cup regular muffin pan with melted coconut oil or line with paper cupcake liners
- To a large bowl, add the first 9 ingredients, and whisk to combine.
- Add the oats, baking powder, and stir to combine.
- Add the chocolate chips and stir to combine.
- Using a large cookie scoop or 1/4-cup measure, evenly distribute the batter between the 12 cups. (I’ve found that a slightly heaping 1/4 c. is just right amount.)
- Bake for about 23 minutes, or until tops are set both visually and when touched lightly, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling. Do not overbake. Allow muffins to cool in pan for about 20 minutes before removing and placing on a rack to cool completely. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.