These muffins come together quickly with just a few pulses in a food processor. You start by making your own oat flour from old-fashioned oats then combine all of the other ingredients for a quick, easy batter. In 15-minutes you have delicious, warm cinnamon-spiced muffins.
Nutrition note: Use gluten-free oats if needed and there’s no need to add oil or butter to this recipe because the pumpkin adds richness and keeps the muffins from becoming dry.
Pumpkin Oat Muffins
Ingredients
2 cups old-fashioned oats
1 cup canned pumpkin (about 1/2 can)
2 eggs
1 cup plain yogurt
1/4 cup maple syrup
1 teaspoon vanilla
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon each cinnamon and ginger
1/4 teaspoon nutmeg
[reicpe-directions]
- Preheat oven 400 degrees. Spray 12 muffin cups with cooking spray.
- Process oats in a food processor until the texture of course flour, about 1 minute. Add the pumpkin, eggs, yogurt, maple syrup and vanilla. Pulse a few times to blend together.
- Add the dry ingredients, baking powder through nutmeg. Process until everything is blended, about 5-10 seconds.
- Divide batter into 12 muffin cups. Bake for 15 minutes. Remove muffin pan from the oven and cool for 5 minutes the remove the muffins from the pan and cool on wire rack.
Note: These muffins freeze well so you can double the batch. You will have to make them in two batches because the food processor won’t hold a double batch all at once.
[/recipe-ingredients]
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