Muffins with pumpkin and oatmeal: a cozy fall treat

Taste these healthy pumpkin-oatmeal muffins, and autumn would be at the doorstep. Sprinkle some nuts on the muffin tops so that every bite becomes nutty. Serve these muffins as a snack or grab-and-go breakfast.

Ingredient

– 3 ½ cups old-fashioned rolled oat – 1 ½ cups reduced-fat milk – 1 cup unseasoned pumpkin puree – ½ cup light brown sugar – 1 ½ teaspoons vanilla extract

– 1 teaspoon baking powder – 1 teaspoon pumpkin pie spice – ¾ teaspoon salt – 2 large eggs, lightly beaten – ½ cup chopped pecan

Direction

Preheat oven to 375° F. In a big bowl, whisk together oats, milk, pumpkin, brown sugar, vanilla, baking powder, pumpkin pie spice, salt, and eggs until well combined.

Lightly spray a 12-cup muffin pan with cooking spray. Spoon batter into each of the muffin cups to almost full and top with an equal amount of pecans.

Remove a toothpick from the center of the muffins and bake for 25-30 minutes, or until it comes out clean. Place pan on wire rack and let cool for ten minutes. You can serve it warm or cold.

To prepare ahead: Freeze for up to three months or wrap tightly and store in the refrigerator for up to two days.

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