It may not be fall, but I still love pumpkin! (shocking, I know)
So, this morning I felt like baking some muffins for the kiddos and since my youngest was having a tantrum for and hour in his room, i figured, what the hey, now’s my chance.
Off I went perusing my Clean Eating Pinterest Board.
The first recipe I came across (that I had all the ingredients for) was mine. And it’s good thing I stocked up on pumpkin last fall!!!
These were super easy, grain, egg, and oil free. (if you want them to be gluten free, make sure you buy gluten free oats).
You can really get creative with these muffins too! You could add chocolate chips (yum!), banana, cranberries, raisins, nuts, different yogurt flavors, anything really!
Pumpkin Muffins (adapted from Spokane Dinner Club)
Yield: 12 muffins
2 1/2 cups oats (instant or regular)
1 cup plain nonfat greek yogurt
1/2 cup honey
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin pie spice
1 cup canned pumpkin (not pumpkin pie filling)
1/2 cup add-ins (nuts, raisins, chocolate chips, etc)
Preheat oven to 400 degrees F. Line a muffin tin with 12 liners, or spray the tin. (I used a silicone pan with spray and it worked perfectly!)
In a blender or food processor, blend the oats until they look close to a flour texture. Pour into mixing bowl (a kitchen-aid would probly work, I used a regular bowl and a whisk) Add the rest of the ingredients, except for the 1/2 cup of add-ins and mix/whisk together until well blended.
Then add the add-in of your choice.
Divide the batter between your 12 muffin cups. Bake for 20 minutes or until toothpick comes out clean.
Let cool for a few minutes before eating 🙂