It's fall! Can't you tell by my recent posts? Breads, soups, butternut squash, oatmeal, sweet potatoes and PUMPKIN have been dominating my thoughts and this morning was no different. I woke up with a craving for pumpkin and I decided to make a variation of my Banana Oatmeal Cups specifically for the season.
Boy I'm glad I took a shot! These came out fantastic! Moist portable pumpkin oatmeal muffins with just a touch of sweetness. They are super easy to make, easy to eat and me and the little guy absolutely loved them.
Here's what we did...
- 1 15oz can of pumpkin (420g)
- ½ cup vanilla Almond milk (I used unsweetened)
- 2 eggs
- 1 tbsp Baking powder
- 3 cups (240g) Old Fashion or Rolled Oats
- 1 tbsp pumpin pie spice
- ⅓ cup of brown sugar or sugar in the raw
Preheat oven to 375 degrees
Mix all ingredients together, and let sit while you prepare the muffin pans.
Spray a muffin pan and/or liners with with non-stick spray.
Divide batter into 15 muffin cups. They should be just about filled.
Bake 20-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch.
The muffins may stick when hot but are removed easily when cooled for a bit.
We were having fun taking pictures this morning but my bad photography skills only resulted in this one. A little blurry but fun. 🙂
|Servings||Amt per Serving|
|15||1 Oatmeal Cup|
|97||2g||2g||old: 2||new: 3|