The other day Nate got a BIG container of leftover oatmeal from our kitchen at GLM. After warming it up for breakfast I decided fresh oats was definitely my thing, but what to do with the leftovers?
Well a bit of internet research and fridge scouring for other ingredients and I whipped up these delicious Oatmeal Pumpkin Muffins.
They were amazingly moist and filling—perfect for a snack or a couple for your morning breakfast on-the-go!
Pumpkin Oatmeal Muffins
1 cup whole wheat flour
1/3 cup maple syrup
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup pumpkin
2 T melted butter
2 eggs lightly beaten
1 cup leftover oatmeal
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
In a large bowl mix flour, baking powder, soda, cinnamon, and pumpkin pie spice. In separate bowl whisk pumpkin, butter, eggs, maple syrup, and oatmeal. Add wet to dry ingredients and mix until combined. (Be sure not to over mix!) Fill 12 muffin cups 1/2-2/3 full. Bake at 350 for 18 minutes.
Yum! I need to mix up some more this week! They are so amazing to have when that 3:30 snack break hits! Or after dinner snack. Next time I may add some walnuts or protein powder….it’s fun to be creative in the kitchen!
What is your favorite on-the-go breakfast or snack?