Pumpkin Chai Oatmeal Muffins
Now that I’ve reached enlightenment on the deliciousness of pumpkin, I’ve been making up for lost time + incorporating it everywhere possible. As someone who enjoys sleeping as long as possible before work each morning, I don’t like to cut into that time by waking up + making breakfast each morning. This recipe makes about a dozen or so muffins, so bake them up on a Sunday + you’ll have a week’s worth of breakfast ready — all they need is a little heat from the toaster or microwave [+ maybe some yogurt on top ; )].
* makes 12 muffins
- 3 cups steel cut Oats
- 1 cup Milk [I used cashew, but any will do]
- ¾ cup Chai Latte Mix [I use this mainly as a sweetener, but you can sub or add extra honey if you want sweeter oatmeal]
- 15 oz canned Pumpkin puree
- 2 Eggs
- 1 tsp Pumpkin Pie spice
- *vanilla Greek Yogurt [optional]
- *sliced Almonds [optional]
#1] Preheat the oven to 350 degrees + line a muffin tin with liners. In a mixing bowl combine the oats, milk, + chai mix.
#2] Add the can of pumpkin puree + two eggs ++ mix until fully combined.
#3] Mix in pumpkin pie seasoning + additional honey [if desired].
#4] Scoop the oat mix into the cupcake liners. These won’t rise much, so don’t be afraid to fill them up ; )
#5] Bake for 25-35 minutes or until muffins are firm + a toothpick is dry when poked through a muffin. Top with vanilla greek yogurt + sliced almonds ++ ENJOY : )
+ Ali [ali.inchaarg], virtCHAARG girl from Philly