Earlier this week — or was it last week? Winter break has that blurry effect — I finally tackled a big pantry declutter and re-organization. It felt so good to reset. Somewhere in the back, I found a lone can of pumpkin purée leftover from Thanksgiving and started wondering what I could turn it into for the kids.
The two big kids each need two snacks for school. My go-to is a combination of a piece of fruit and a homemade muffin. I typically default to banana-chocolate chip, but this week, I decided to experiment with that lone can of pumpkin purée + rolled oats. Enjoy the easiest muffin recipe ever. All you’ll need is a blender + muffin tin (and maybe some muffin liners).
Pumpkin & Oat Muffins – EASY!
Equipment
- Blender
- Muffin Tin + Muffin Liners
Ingredients
- 2 cups old-fashioned oats
- 1 cup pumpkin purée
- 1 cup milk of choice
- ⅓ cup maple syrup
- 2 eggs
- 1 tablespoon vanilla
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup chocolate chips, optional
- ¼ cup nuts of choice, optional
Instructions
- Preheat oven to 375 °F and line muffin tin
- Add all ingredients except chocolate chips and nuts into a blender. Blend until smooth. If desired, mix in chocolate chips and nuts by hand.
- Bake for 20-22 minutes, allow to fully cool on wire rack.
Notes
This recipe calls for 1 cup of pumpkin purée, which is about half a can. Since it’s hard to save half a can, I typically will double the recipe, which yields roughly 24 muffins.
One batch for this week, freeze the other batch for next week.