sweet eats: pumpkin oat breakfast muffins (Sweetest Somethings)

I know, I know. It’s not even October yet and I’m already breaking out the pumpkin. If I’m sick of it before Halloween I’ll have no one to blame but myself. Funny story, I actually tried to start making my favorite pumpkin recipes in August (yes, August) but my local grocery store told me it was too early to for them to carry canned pumpkin puree. That didn’t stop me, and a few weeks later I found my canned pumpkin and whipped up these muffins for breakfast. They are healthy, yummy, seasonal, and a perfect on the go breakfast during October. Recipe is below! Enjoy. xo

Pumpkin-Oat Breakfast Muffins:

Ingredients:

2 cups whole wheat flour
1 cup rolled oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 1/4 cup almond milk
3/4 cup maple sugar (if you can’t find maple sugar you can use 1/2 cup light brown sugar mixed with 1/4 cup granulated sugar)
1/3 grapeseed oil
1 egg
2 teaspoons vanilla extract

Preheat the oven to 375 degrees. Liberally grease a muffin tin. Mix together all dry ingredients (flour, oats, baking powder, baking soda, ginger, cinnamon, nutmeg). In a separate bowl mix together almond milk, sugar, oil, egg, and vanilla. Add the wet ingredients to the dry ingredients and combine. Divide the batter among 12 muffin tins. Bake on 375 for 15-18 minutes. Enjoy!