Pumpkin Spice Oatmeal Muffins


Confession — I’m a late adapter to the pumpkin craze. After *not liking* pumpkin when I was younger [I was a picky eater + thought it wouldn’t be good], I finally grew up, gave it a chance, + began to understand the pumpkin spice latte craze ; )

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. These pumpkin spice oatmeal muffins are a great way to start your day with a nutrient-dense breakfast [that you can prep ahead of time] + get your fill of everyone’s fav fall flavor.

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 ; )]. Make sure you keep them in an air-tight container so they stay fresh!


* 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

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