Warm up with this yummy (and healthy!) recipe, perfect for the crisp fall weather.
Ingredients
1 cup Greek yogurt
1 cup canned pumpkin puree
2 eggs
2 cups rolled oats
1/4 cup vegetable oil
2 tbsp. honey
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. pumpkin spice
1/8 tsp. turmeric
1 tsp. vanilla extract
Recommended toppings: pepitas, chocolate chips
Instructions
- Preheat oven to 400 degrees F and spray cupcake tin with pam. (I used a cupcake tin instead of a muffin tin, because I wanted smaller muffins.) Set aside.
- Using a food processor, blend the oats for 1-2 minutes. Then add in remaining ingredients (except pepitas and chocolate chips). Blend until creamy smooth.
- Pour into cupcake tins – filling about half way. Sprinkle with pepitas and chocolate chips.
- Bake for 18 minutes or until you can stick a toothpick in a muffin and it comes out clean. Let cool for a few minutes and enjoy!
Adapted from Kroll’s Korner
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