Pumpkin Oatmeal Muffins
These Baked Pumpkin Oatmeal Muffins are a healthy and portable breakfast or snack option. They can be prepared in advance so they make the perfect ready-made breakfast for busy mornings! {gluten-free, vegetarian & dairy-free}
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Servings: 12 muffins
Calories: 118kcal
Ingredients
Dry Ingredients:
- 2 cups rolled oats sub in gluten-free oats if necessary
- 2 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/3 cup mini dark chocolate chips can use dairy-free if necessary
Wet Ingredients:
- 1 egg beaten
- 1/2 cup unsweetened applesauce
- 1 cup 100% pure pumpkin puree
- 1/4 cup maple syrup
- 1 tsp. vanilla extract
Optional add-ins
- Dried cranberries
- Pumpkin seeds
- Chopped walnuts or pecans
Instructions
- Preheat oven to 350 degrees F. Spray regular sized muffin tin with cooking spray or line with silicone baking cups.
- Toss all of the dry ingredients including the rolled oats, baking powder, pumpkin pie spice, cinnamon, and salt together in a large bowl.
- In another medium-sized bowl, beat the egg, unsweetened applesauce, pumpkin puree, maple syrup, and vanilla extract and stir to combine.
- Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the chocolate chips.
- Evenly distribute the mixture into each of the twelve muffin cups, filling them about 3/4 of the way full.
- Bake for 20-25 minutes or until toothpick inserted comes out clean. Store in an airtight container in the fridge for up to four days or the freezer for up to three months.
Nutrition
Calories: 118kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 137mg | Potassium: 154mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3197IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg
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