Pumpkin Oat Muffins

4 steps

Prep:5minCook:30min

Updated at: Thu, 17 Aug 2023 11:36:46 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories84.3 kcal (4%)

Total Fat2 g (3%)

Carbs15.2 g (6%)

Sugars5.9 g (7%)

Protein2.3 g (5%)

Sodium40.7 mg (2%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

36 servings

1 ⅓ cupsalmond milk

2eggs

large

½ cuphoney

melted

⅔ cuppumpkin purée

3 cupsoats

1 tspbaking powder

1 tsppumpkin pie spice

1 tspcinnamon

½ tspvanilla extract

¼ teaspoonsalt

½ cupchocolate chips

Instructions

Step 1

Preheat oven to 350°F (177°C). Generously spray a muffin pan with nonstick spray. If using muffin liners, spray them with nonstick spray.

Muffin Pan

Step 2

Whisk all of the ingredients together, except for the chocolate chips/pecans, in 1 large bowl. Using a spoon or rubber spatula, fold in the chocolate chips and nuts (if using). Batter will be a little liquid-y. Spoon batter evenly into muffin cups, making sure both the oats/add-ins and liquid are in each. Fill all the way to the top. If desired for extra crunch, sprinkle the tops with coarse sugar.

Muffin Pan

almond milk1 ⅓ cups

eggs2

honey½ cup

oats3 cups

baking powder1 tsp

pumpkin pie spice1 tsp

cinnamon1 tsp

vanilla extract½ tsp

salt¼ teaspoon

chocolate chips½ cup

Step 3

Bake for 25-30 minutes or until the edges are lightly browned and tops appear set. If the tops appear to brown very quickly, tent a piece of aluminum foil on top.

Step 4

Cool for 5 minutes before serving. Cover leftover oatmeal cups tightly and refrigerate for up to 1 week.