Ingredients
Scale
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup milk (dairy or unsweetened almond milk)
- 1/4 cup pure maple syrup or honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips or chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin tin with non-stick spray or line it with paper liners.
- In a large mixing bowl, stir together the rolled oats, baking powder, pumpkin pie spice, and salt.
- In a medium bowl, whisk together the pumpkin puree, milk, maple syrup, egg, and vanilla extract until the mixture is smooth.
- Pour the wet ingredients into the dry oat mixture. Stir well until all the oats are thoroughly coated.
- If you are using chocolate chips or nuts, gently fold them into the batter.
- Divide the mixture evenly among the 12 muffin cups. Press the tops down slightly with a spoon to make them flat.
- Bake for 20 to 25 minutes, or until the tops feel firm to the touch and a toothpick comes out clean.
- Let the cups cool in the tin for 5 to 10 minutes before removing them to a wire rack to cool completely.
- Cook Time: 30 minutes