Updated: Tuesday, October 31, 2017, 12:29 PM
Always in a rush in the morning but want to have a healthy breakfast? Try baking these delicious fall inspired oatmeal muffins on the weekend and have them ready-to-go for the weekday morning rush. Oats are a whole grain that contain fiber and protein to help keep you satisfied until lunchtime. The pumpkin puree is rich in Vitamin A which is important for eye health! The cinnamon and nutmeg add a warm spice flavor that will keep your home smelling delicious for days. Option to omit the egg and use ground flax seed instead which provides vital and heart healthy Omega-3 fatty acids.
Pumpkin Spiced Baked Oatmeal Muffins
1 cup pumpkin puree (not pumpkin pie filling) 2 cups rolled oats 3/4 cup milk (can use low-fat or unsweetened almond or soy milk) 2 eggs or 2 tablespoons ground flax seed to make “flax eggs” *see below 1/4 teaspoon salt 2 teaspoons cinnamon 1 teaspoon vanilla extract ½ teaspoon nutmeg ¼ cup pure maple syrup ¼ cup canola oil ½ cup chopped pecans (optional) Non-stick cooking spray (preferably canola oil spray) or instead use paper baking cups
Preheat oven to 350 degrees Fahrenheit. Line standard muffin tin with baking cups or if not using, spray pan with non-stick cooking spray. Whisk eggs in the bowl with milk and pumpkin puree. *If using flaxseed, stir together the ground flaxseed with 6 tablespoons of water. Allow the mixture to sit for 5 minutes, until slightly thickened and gel-like. Add remaining ingredients to the bowl and stir well to combine. Divide batter into 12 cups and bake until firm and lightly golden, approximately 20-25 minutes. Serve warm or allow them to cool and store in an airtight container in the fridge for up to one week.
Makes 12 cups
Read full story: Healthy family recipe: Pumpkin spiced baked oatmeal muffins