I am a HUGE fan of pumpkin. Not pumpkin spice, pumpkin. I get really disappointed every time I try something pumpkin spiced flavored expecting it to taste like pumpkin pie but it doesn’t.
Since it is November and officially pumpkin season, I decided to make a pumpkin version of my Fruit and Veggie Oatmeal muffins. These turned out AMAZING. It’s like eating pumpkin pie…in muffin form. I think they’re even better than the original; however, my toddler prefers the carrot/zucchini version.
Ingredients:
- 1 cup pumpkin purée
- 1 cup plain Greek yogurt
- 1 ripe banana
- 2 eggs
- 2 cups gluten free old fashioned oats
- 1/4 cup Truvia brown sugar baking blend
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup raisins
Directions:
- Preheat oven to 400 deg
- Prepare muffin pan by spraying with cooking spray or using muffin liners (I love silicone liners!)
- Add all ingredients except raisins to a blender and blend until smooth
- Mix raisins into batter by hand
- Place batter in prepared muffin tins. The volume will be slightly different each time because of varying fruit and vegetable sizes. This will make approximately 12 muffins.
- Bake for 18 to 20 minutes or until toothpick comes out clean
- Eat fresh or freeze for later