Ingredients

The following ingredients have 4 Servings
  • 2 cups old-fashioned rolled oats, uncooked
  • 1 teaspoon baking powder
  • 1-1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1-1/2 cups unsweetened almond milk
  • 1 cup canned pumpkin puree (or make your own fresh)
  • 1/4 cup pure maple syrup
  • 1 tablespoon ground flaxseed
  • 1 tablespoon coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/3 cup dried cranberries

Instruction

  • Preheat oven to 350F degrees. Lightly grease a 12-cup muffin pan with non-stick spray.
  • In a medium mixing bowl, whisk together the oats, baking powder, pumpkin spice, cinnamon and salt.
  • In another bowl, stir together the almond milk, pumpkin puree, maple syrup, ground flaxseed, coconut oil and vanilla until well mixed.
  • Stir the wet mixture into the dry oat mixture until thoroughly combined. Fold in the dried cranberries.
  • Divide batter evenly between the 12 muffin cups.
  • Bake for 20 - 25 minutes, or until a toothpick inserted near the center of the muffins comes out clean, or with a few moist crumbs.
  • Allow muffins to cool in the pan for 10 minutes before removing to a wire rack to cool completely. Store muffin cups in an airtight container.