Pumpkin Spice Oatmeal Muffins! Just in time for fall - truly my all-time favorite season. My whole house smelled like pumpkin spice and it was so heavenly. I love making muffins to have on hand for snacks, a quick breakfast, or even dessert. These are so delicious, made with simple ingredients, and are super easy to make. I live for pumpkin in baked goods at this time of year and I am so excited for you guys to make these!
For these pumpkin spice oatmeal muffins, I used a few of my favorite Inspired Organics baking staples. Their coconut oil and maple syrup. As with everything, they are organic and made with the top ingredients! Simple and healthy! Inspired Organics has been my go-to brand for many pantry and kitchen staples. I love making recipes with their products because they have SO much to offer. You can look for all their amazing products in the store locator here.
What you need for these Pumpkin Spice Oatmeal Muffins:
- Spotty Banana
- Pumpkin Puree (I used unsweetened)
- Eggs
- Coconut Oil
- Maple Syrup
- Vanilla Extract
- Rolled Oats
- Oat Flour
- Baking Soda, Cinnamon, Pumpkin Pie Spice
- White Chocolate Chips (or regular chocolate chips)
NOTE: I have not tested any other flours or alternatives for this recipe at this point.
Ingredients:
Directions:
Preheat oven to 350 degrees.
In a large mixing bowl add: mashed bananas, eggs, pumpkin puree, maple syrup, melted and cooled coconut oil, and vanilla extract. Mix all these wet ingredients until they are well combined.
Add in dry ingredients: oat flour, oats, cinnamon, pumpkin pie spice, and baking soda. Mix well. I used a hand mixer.
Add in white chocolate chips and mix again.
Grease a muffin tray with non-stick spray or use paper muffin liners. Evenly distribute the batter in the 12 sections. Sprinkle more chocolate chips or oats on top if you wish.
Bake for 20-25 minutes. Let cool and enjoy.
**storage** - Store in the fridge for 2-3 days to keep fresh. Zap in the microwave for 20ish seconds before enjoying to heat them up. OR store in the freezer for 2 weeks and let defrost before heating up in the microwave.
Thank you to Inspired Organics for sponsoring the development of this recipe. They are a fabulous brand and a long-time partner of this blog!
Ingredients
Directions
Preheat oven to 350 degrees.
In a large mixing bowl add: mashed bananas, eggs, pumpkin puree, maple syrup, melted and cooled coconut oil, and vanilla extract. Mix all these wet ingredients until they are well combined.
Add in dry ingredients: oat flour, oats, cinnamon, pumpkin pie spice, and baking soda. Mix well. I used a hand mixer.
Add in white chocolate chips and mix again.
Grease a muffin tray with non-stick spray or use paper muffin liners. Evenly distribute the batter in the 12 sections. Sprinkle more chocolate chips or oats on top if you wish.
Bake for 20-25 minutes. Let cool and enjoy.
**storage** - Store in the fridge for 2-3 days to keep fresh. Zap in the microwave for 20ish seconds before enjoying to heat them up. OR store in the freezer for 2 weeks and let defrost before heating up in the microwave.
