Pumpkin Spice Oatmeal Muffin Cups

If you have extra canned pumpkin on hand after Thanksgiving, you’re going to thank me. Here’s another healthy and delicious way to create a lovely breakfast or snack with pumpkin and whole rolled oats.

Amazingly, these are sweetened only with fruit, are gluten-free, and have not one single drop of sugar, flour, or oil. : )

PUMPKIN SPICE OATMEAL MUFFIN CUPS
Yield: 8 muffins

3/4 cup cooked pumpkin
2 ripe bananas, mashed
1/2 cup unsweetened applesauce
1 cup rolled oats
1 tablespoon ground flaxseed meal
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon apple cider vinegar
3/4 teaspoon pure vanilla extract

Instructions

Preheat oven to 350 degrees. Line muffin pans with parchment paper liners or have a silicone muffin pan available.

In a large mixing bowl, stir together all ingredients until just combined.

Divide batter evenly into 8 muffin cups, and bake about 20-28 minutes, or until tops are almost golden and feel just about firm to the touch.  Remove muffins from the oven, and place on cooling racks.

Serve warm or at room temperature. (Extras freeze well, and can be warmed up later in the week.)

Advertisements

2 thoughts on “Pumpkin Spice Oatmeal Muffin Cups

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s