Ingredients

The following ingredients have 12 Servings
  • Wet ingredients:
  • ¾ cup pumpkin puree
  • ½ cup creamy natural peanut butter (or pecan butter or almond butter)
  • 2 large eggs
  • ¼ cup pure maple syrup
  • 3/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • Dry ingredients:
  • 2 cups old fashioned rolled oats, gluten free if desired
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground ginger
  • ¼ teaspoon salt
  • 1/3 cup chocolate chips, plus 2 tablespoons for sprinkling on top

Instruction

  • Preheat oven to 350 degrees F. Line a 12 cup muffin pan with muffin liners and spray with nonstick cooking spray to prevent oatmeal cups from sticking.
  • In a medium bowl, mix together the pumpkin puree, nut butter, eggs, maple syrup, almond milk and vanilla until smooth and well combined.
  • Next stir in dry ingredients: oats, baking powder, cinnamon, nutmeg, allspice, ground ginger and salt; stir well to combine. Fold in ⅓ cup chocolate chips into batter.
  • Evenly distribute oatmeal batter between muffin liners. Sprinkle extra chocolate chips on top and bake for 25-30 minutes. Drizzle with your favorite nut butter before serving, if desired. Serves 12.