Pumpkin Oatmeal Muffins

Fall is finally coming to Southern California! The mornings are cool, the nights chilly, and I am in the mood to bake!

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This morning (after going outside to enjoy this marvelous sunrise) I  began looking through my meager pantry (I need to go grocery shopping!) I came across a can of pumpkin.  I immediately jumped online to find a healthy pumpkin muffin recipe. Thanks to Hungry Healthy Girl‘s fabulous blog, I came across the perfect recipe.  I am also including her link so you can check out this yummy recipe first hand. Find it at:

http://www.hungryhealthygirl.com/2013/10/24/baked-pumpkin-oatmeal-muffins/.  She has some great stuff so head over to her blog and check it out.

Ingredients

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2 cups old-fashioned rolled oats

1 teaspoon baking powder

2 teaspoons pumpkin pie spice

1 teaspoon cinnamon

1/4 teaspoon nutmeg (I did not have any so left this out)

1/4 teaspoon salt

1 cup pumpkin puree (not pumpkin pie filling)

1 egg or 2 egg whites

1/4 cup pure maple syrup (honey works too-this is what I used)

2 teaspoons pure vanilla extract

1 cup unsweetened vanilla almond milk (any milk will work)

1/4 cup chopped pecans or walnuts, cranberries, or any dried fruit(or whatever you like (I did not add anything extra-nothing on hand-got to get shopping!)

Preheat oven to 350 degrees. Spray muffin pan with non-stick spray. In a large bowl, stir together oats, baking powder, seasonings and salt.

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In a separate bowl, mix pumpkin, 1 egg (or 2 egg whites), maple syrup (or honey), vanilla extract, milk and optional add-ins.

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Add pumpkin mixture to the oats and stir..

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Allow the mixture to set and thicken for about 3-5 minutes before filling muffin pan.

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Fill muffin pan almost completely full with oatmeal mixture. Muffins will not rise. Bake for 30-35 minutes and until the center of each oatmeal muffin is set. Allow to cool for 10 minutes before serving.

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If you don’t allow these to cool before taking them out of the muffin pan, they will fall apart. I used a knife around the sides to make removal easier.  Store in a covered container in the fridge for about a week.

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Great texture and very moist. These were very tasty but  I would prefer them a bit sweeter.I think chocolate chips might have added just the perfect touch of sweetness! Definitely a keeper in my recipe box.  Thanks again Hungry Healthy Girl!

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