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Pumpkin Oatmeal Muffins

20 Nov

These are super easy muffins I found on GreenLiteBites  and they taste delicious fresh out of the oven. They contain no flour, so if you have celiac disease/gluten intolerance, you could make these with gluten-free oats. Since they are so dense and moist, if you don’t eat them within a few days I would put them in the refrigerator. They taste the best warm.

original recipe: http://greenlitebites.com/2010/10/10/pumpkin-oatmeal-cups

Ingredients

  • 15 oz can pumpkin
  • 1/2 cup skim milk
  • 2 eggs
  • 1 tbsp baking powder
  • 3 cups old fashion or rolled oats
  • 1 TBSP pumpkin pie spice
  • splash of vanilla extract
  • 1/3 cup brown sugar

Directions

  1. Preheat oven to 375F
  2. Mix all ingredients together and let sit while you prepare the muffin pans
  3. Spray muffin pan or liners with non-stick spray
  4. Divide batter into 16+ muffin tins (they should be pretty full)
  5. Bake 25-30 minutes, or until the edges are brown and the top is firm
  6. Let cool 5 minutes before removing from pan or they might rip
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Posted by on November 20, 2010 in Uncategorized

 

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