Ingredients
Scale
- 3 cups old-fashioned rolled oats (do not use instant oats)
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice (or a mix of cinnamon, ginger, and cloves)
- 1/2 teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup pure maple syrup or honey
- 1 1/4 cups milk of your choice (dairy, almond, or oat milk)
- 1 teaspoon vanilla extract
- 1/2 cup add-ins (chocolate chips, chopped walnuts, or raisins)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin or line it with silicone liners.
- In a large mixing bowl, stir together the oats, baking powder, pumpkin pie spice, and salt.
- In a separate medium bowl, whisk together the pumpkin puree, eggs, maple syrup, milk, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until all the oats are thoroughly moistened.
- Fold in your chosen add-ins, such as chocolate chips or nuts.
- Divide the mixture evenly among the 12 muffin cups. Press the mixture down slightly with the back of a spoon so the oats stay submerged in the liquid.
- Bake for 25 to 30 minutes, or until the tops feel firm to the touch and a toothpick comes out clean.
- Let the cups cool in the pan for 5 to 10 minutes before removing them. This helps them set so they don’t crumble.
- Cook Time: 40 minutes