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.