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
3/4 cup cooked pumpkin
2 ripe bananas, mashed
1/2 cup unsweetened applesauce
1 cup rolled oats
1 tablespoon ground flaxseed meal
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
3/4 teaspoon pure vanilla extract
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 24-28 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.)
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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