Delicious healthy snack.
¾ cup pumpkin puree
½ cup creamy natural peanut butter (or pecan butter or almond butter)
2 large eggs
¼ cup pure maple syrup
3/4 cup unsweetened almond milk
1 teaspoon vanilla extract
2 cups old fashioned rolled oats, gluten-free if desired
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon ground ginger
¼ teaspoon salt
1/3 cup chocolate chips, plus 2 tablespoons for sprinkling on top
Preheat oven to 350 degrees F. Line a 12 cup muffin pan with muffin liners and spray with nonstick cooking spray to prevent oatmeal cups from sticking.
In a bowl, mix together the pumpkin puree, nut butter, eggs, maple syrup, almond milk, and vanilla until smooth and well combined.
Next stir in the oats, baking powder, cinnamon, nutmeg, allspice, ground ginger, and salt; stir well to combine. Fold in ⅓ cup chocolate chips into batter.
Evenly distribute the oatmeal batter between muffin liners. Sprinkle extra chocolate chips on top and bake for 25-30 minutes.
Drizzle with your favorite nut butter before serving, if desired.
Soured By: @ambitiouskitchen