Pumpkin Chai Oatmeal Muffins

We are so into pumpkin everything… add in chai + these muffins might become your new favorite breakfast staple. The best part is that you can batch cook these muffins + they stay good for at least a week! Keep them in the fridge, + whenever you are ready to eat them — put them in a microwave or toaster oven!

INGREDIENTS

* makes 12 muffins

3 cups steel cut Oats
1 cup Milk [I used almond, 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]

DIRECTIONS

#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 : )

BROWN SUGAR ICING

If you want to take these breakfast muffins to the next level + turn them into dessert — add the brown sugar frosting from Half Baked Harvest! This icing recipe uses traditional sugar but if you want to try a lower glycemic version, replace the powdered sugar with alternatives like powdered erythritol, monk fruit, or stevia! There are sugar free replacements for the brown sugar as well but we suggest keeping that one to keep the caramel flavor intact ; )