Nutritious Yet Delicious Pumpkin Muffins

Autumn is upon us and so are pumpkin recipes! This one is so simple and healthy- the perfect breakfast or afternoon snack. There’s no flour or sugar, so these muffins work with a keto or paleo diet. The best thing about this recipe is that you can make it your own. We decided to add dark chocolate chips, but other options include nuts or dried fruit- feel free to improvise.

What You’ll Need:

2 ¼ cup old fashioned rolled oats

1 teaspoon baking powder

½ teaspoon nutmeg

½ teaspoon cinnamon

½ teaspoon ground cloves

¼ teaspoon salt

1 ½ cup pure pumpkin puree

1 cup almond milk (or other milk substitute)

¼ cup maple syrup

1 egg

2 teaspoons vanilla extract

Optional - any add-ins you like, such as:

• Chocolate chips

• Chopped walnuts

• Dried cranberries

• Slivered almonds

What to do:

First, preheat the oven to 350 degrees and prepare your muffin tin. You can either grease the muffin slots with cooking spray or line them with muffin liner cups.

Next, mix dry ingredients in a large mixing bowl : oats, spices, salt and baking power.

Then, add wet ingredients to the bowl: pumpkin puree, syrup, egg, vanilla, and milk. Combine until all ingredients are evenly incorporated.

Finally, mix in whatever additions you wish! We went with dark chocolate chips, but nuts and dried cranberries are also great options.

Put one generous scoop of batter in each muffin cup and fill to the brim since these muffins don’t rise much. Bake for 30 minutes and let cool completely (about 15 minutes) before trying to remove from the tin- otherwise they might fall apart! You can enjoy immediatly after cooling or store them in a tupperware or tightly wrapped in foil for up to four additional days.

See! This recipe has minimal prep and clean up time and provides breakfast all week!