Pumpkin Oat Muffins

These are not exactly like traditional muffins. The texture is slightly denser, full of flavor and a healthy dose of fiber. Made these sweet muffins for my hubby for breakfast yesterday and he loved them. So they got the approval to make an entrance to my website. Plus, they made my house smell amazing! Makes 12 muffins. Serving Size: 2 Muffins.


1/2 cup pumpkin puree (not pumpkin pie mix)
1 cup quick gluten-free oats or 1 cup almond flour
1/2 cup vanilla protein powder
1/2 cup Stevia (powder--I use Nu Stevia) 
2/3 cup unsweetened almond (or other milk of choice) milk 
1 egg
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda


Preheat oven at 350 degrees.
Mix all wet and dry ingredients together.
Either spray (I use coconut spray) or use cupcake liners in a 12 cup muffin pan. 
Drop 2 tablespoons of the pumpkin mixture into the pan and bake at 350 degrees for 18-20 minutes. 
Tip: If you use the coconut spray, it will bake faster in the muffin pan. Check on them starting at 15 minutes to make sure you don't over bake them.
Allow to cool and enjoy!

Nutritional Information

Calories: 113
Protein: 6.5 grams
Fats: 2.5 grams
Carbs: 16 grams
Sugar: 2.1 grams

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