Baked Pumpkin Spice Oatmeal Muffin Cups
Try this Baked Pumpkin Spice Oatmeal Muffin Cups recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
white meat free
gluten free
red meat free
dairy free
pescatarian
- 1 teaspoon baking powder
- 1/4 cup raisins
- 1/2 teaspoon kosher salt
- 1/4 cup pecans chopped
- 1/4 cup maple syrup
- 3 cups rolled oats
- 1/2 cup pumpkin puree
- 1.5 teaspoon pumpkin pie spice
- 2 pastured eggs
- 1.25 cups milk (i used almond but you can use any you milk y
- Carbohydrate 21.2394263227521 g
- Cholesterol 0.272222221669927 mg
- Fat 3.06168680682752 g
- Fiber 3.33991260949468 g
- Protein 3.33065055536115 g
- Saturated Fat 0.419255069486894 g
- Serving Size 1 1 Muffin (46g)
- Sodium 82.7305458193239 mg
- Sugar 17.8995137132574 g
- Trans Fat 0.328496625065791 g
- Calories 122 calories
Pre-heat oven to 350 F and grease a 12-cup muffin tray (I used cooking spray to keep it easy but you can use butter or coconut oil as well).In a large bowl combine all of the dry ingredients; rolled oats, baking powder, pumpkin pie spice, and kosher salt. Mix well and set a side.In a medium bowl, combine pumpkin puree, maple syrup, eggs and milk. Whisk together and then pour the wet ingredients in to the dry and stir until well combined.Gently mix in the pecan and the raisins and allow to sit for 5 minutes to allow the dry oats to absorb some of the liquid.Evenly divide the mixture amongst the muffin cups and pop in the oven for 20-25 minutes or until cooked through and golden brown over the top. Cool and enjoy!
