Pumpkin Oatmeal Muffins
Fall inspired muffins that are perfect for a busy morning! These Pumpkin Oatmeal Muffins will not disappoint! These easy muffin cups are not only delicious, but they're the perfect grab-n-go breakfast or snack with warm fall flavors! Naturally sweetened with maple syrup and made without butter or oil, these muffins are wholesome and satisfying.
Servings: 12 servings
- 3 cups rolled oats
- 1 teaspoon baking powder
- 1.5 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 2 pastured eggs
- 1.25 cups milk (I used almond, but you can use any you milk you prefer.)
- 1/4 cup raisins
- 1/4 cup pecans, chopped
Pre-heat oven to 350ºF and grease a 12-cup muffin tray (I used cooking spray to keep it easy, but you can use butter or coconut oil as well).
In a large bowl combine all of the dry ingredients; rolled oats, baking powder, pumpkin pie spice, and kosher salt. Mix well and set a side.
In a medium bowl, combine pumpkin puree, maple syrup, eggs and milk. Whisk together and then pour the wet ingredients into the dry and stir until well combined.
Gently stir in the pecan and the raisins and allow this mixture to sit for 5 minutes. This will allow the dry oats to absorb some of the liquid.
Evenly divide the mixture amongst the muffin cups and pop in the oven for 20-25 minutes or until cooked through and golden brown over the top. Cool and enjoy!
Serving: 1muffin | Calories: 138kcal | Carbohydrates: 23g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 111mg | Potassium: 210mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1630IU | Vitamin C: 0.6mg | Calcium: 68mg | Iron: 1.2mg