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
- 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
- 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.
- In a large bowl, whisk eggs.
- Add in wet ingredients and whisk together. Set aside.
- In a separate bowl, combine dry ingredients and stir until combined.
- Add dry ingredients to wet ingredients and mix. Fold in chocolate chips.
- Pour batter into muffin papers until they are about ¾ of the way full.
- 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.