Pumpkin Oat Muffins
Cooking Time 35-45 minutes
Yields 12 muffins
Ingredients 2 C Old Fashioned Oats (Gluten Free if necessary) 1 teas. baking soda 2 teas. pumpkin pie spice 1/4 teas. salt 1/2 cup pumpkin puree 1 large egg 1/4 C pure maple syrup or honey-can be omitted 2 teas pure vanilla extract 1 C unsweetened almond milk or milk of choice OPTIONAL ADD-INS dried fruit, nuts and seeds-just eyeball amount
Directions Directions Preheat oven to 350 degrees. Spray a 12-cup muffin pan with non-stick cooking spray. In a large bowl, stir together all ingredients until combined. Scoop into muffin tin and bake for 30 minutes. The muffins will NOT rise. You may want to back a little longer-5-10 more minutes if you like crunchy tops. Let set for 5 minutes after baking before removing from pan or they will fall apart. Store in a covered container for up to 1 week in the fridge or freeze for up to 3 months.