I’m already counting down the days until Fall! I think there are 53 days left and I’m excited for: seasonal candles, football games, bonfires, and of course, pumpkin! I always start cooking with pumpkin in late July and August because I get too excited to wait. Before I left for Maine, I made some pumpkin oat muffins to take with me on the trip.
1 1/2 cups canned pumpkin
4 ounce unsweetened applesauce (i used cinnamon)
1 cup oatmeal, 2 tablespoons ground cinnamon
1/4 cup baking stevia
1 cup almond meal
1/4 cup ground flaxseed
1 tablespoon baking powder
3 tablespoons melted coconut oil
dark chocolate chips for the top!
*you can add honey if you like it more sweet or if you don’t want to use Stevia.
Preheat the oven to 350 degrees.
Mix all ingredients together in a large bowl.
Mix in pumpkin.
Grease a muffin pan and add about 1/2 cup of the batter into each slot.
Bake for 17-20 minutes. The edges will be brown. After they get done cooling, they should fall right out of the muffin pan.
Everyone loved them! No one could tell they were healthy and they were a great breakfast treat! They had that soft muffin texture with the crispy outside.
Recipe makes nine muffins!
You can leave them out on the counter, in the fridge, heat them back up, and eat them anyway you like! Add a little whip cream to them!
What is your favorite pumpkin recipe?