Pumpkin Oaty Muffins Recipe

September 24, 2020

Pumpkin Oaty Muffins

 

Whether it’s fall or not, we’re always craving warm, homey flavors. These Pumpkin Oatmeal Muffins are made with Earnest Eats Mighty Maple Protein & Probiotic Oatmeal, which is packed with maple flavor. This recipe is gluten-free and oil-free. We sweetened it simply with maple syrup and stevia, but feel free to get creative with different substitutes. The almond flour pairs nicely with the almonds in the oats, and has a rich, nutty flavor. Try one of these moist, tender muffins (yes, we said moist) paired with Greek yogurt for breakfast, cut in half and slathered with almond butter for a snack, or topped with a drizzle of dark chocolate for dessert. YUM!

 

Serves: 1 dozen muffins

Active time: 20 minutes

Total time: 1 hour

 

Ingredients:

1 cup pumpkin puree

4 eggs

2 tbsp maple syrup

1 tsp vanilla extract

1 1/3 cup almond flour

1 cup Earnest Eats Mighty Maple Protein & Probiotic Oatmeal

2 tbsp stevia (or 4 tbsp sugar)

1 tsp baking soda

2 tsp pumpkin spice

1 tsp cinnamon

¼ tsp salt

½ cup dark chocolate chips

 

Directions:

  1. Preheat oven to 350 degrees. Place muffin papers in a muffin tray and spray with cooking spray so the batter doesn’t stick. Set aside.
  2. In a large bowl, whisk eggs.
  3. Add in wet ingredients and whisk together. Set aside.
  4. In a separate bowl, combine dry ingredients and stir until combined.
  5. Add dry ingredients to wet ingredients and mix. Fold in chocolate chips.
  6. Pour batter into muffin papers until they are about ¾ of the way full.
  7. Bake for 30-35 minutes, or until a toothpick comes out clean. You can also bake the batter in a loaf pan to make bread! In that case, bake for about 40-45 minutes.


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