Wednesday, November 2, 2016

Recipe: Pumpkin Oatmeal Muffins

I've been receiving a couple of products from friends from the marketing fields, and I love it when they send me locally sourced out products.  Some of the products I've been getting comes from Hunt and Gather events and Apotheca.

Another package came in from Rustan's in support of local artisans and in promoting their new section for their recent advocacy - Super Goods.

In the basket, they sent me Coco Nectar from Dr. Jerry's.  It's like honey, but no bees contributed in making it.  It's coco sugar in liquid form.  It is processed from the nectar of the Coconut Flower, otherwise also known more generically as coco sap.  It is suggested to be drank in the morning for that energy boost, what's great is that it's diabetic-friendly, as we do have a diabetic kid.  This is all-natural and does good in the advocacy for coconut farmers.

I use this like how I treat the normal honey, in my lemonade glass, honey water and in baking too.

So, I did a battery-test by putting it in this recipe as a replacement for maple syrup which the original recipe calls for.

I also used Radical Organics Toasted Coconut Chips which I just put on top of the muffin.

Even without flour, this muffin came out to be really yummy and thick.  Also, the recipe called for old-fashioned oats, but since I only have the instant one which had bananas in it, it didn't really taste that good as I expected.  But it did work, but it became a little mushy in the middle and has that banana aftertaste rather than having the pumpkin.  So do use the unflavored one.  You can use any brand of canned pumpkin.

Pumpkin Oatmeal Muffins


2 cups old-fashioned rolled oats, gluten-free as needed
1 teaspoon baking powder
2 teaspoons pumpkin pie spice

            tablespoon pumpkin pie spice :
                    1½ teaspoons cinnamon
                    ¾ teaspoon ginger
                    ½ teaspoon nutmeg
                    ½ teaspoon allspice or cloves

¼ teaspoon salt
1 cup pumpkin puree (not pumpkin pie filling)
1 egg or 2 egg whites
¼ cup pure maple syrup (honey works too, in my case I used coco nectar)
2 teaspoons pure vanilla extract
1 cup unsweetened vanilla almond milk (any milk will work)

¼ cup chopped pecans or walnuts (optional)
¼ cup dried raisins or any dried fruit (optional)
¼ cup mini chocolate chips(optional, but recommended)


1. Preheat oven to 350 degrees F. Spray muffin pan with non-stick cooking spray.
2. In a large bowl, stir together oats, baking powder, seasonings and salt.
3. Add pumpkin, egg, maple syrup, vanilla extract, milk and add-ins. Stir well to incorporate.
Allow the mixture to set and thicken for about 3-5 minutes before spooning into your muffin pan.
4. Fill muffin cups almost completely full with batter. The muffins will not rise.
5. Bake for 30 minutes and until the center of each oatmeal muffin is set.
6. Allow to cool for 10 minutes before serving.

If you don't allow these to cool before taking them out of the muffin pan, they will fall apart. I used a knife around the sides to make removal easier. After cooling, they will set well. Store in a covered container in the fridge for about a week or freeze for up to 3 months

Enjoy and always eat healthy!

Related links for Oat recipes:

Oaty Chicken Balls

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