• 2 1/4¬†cups¬†(203 grams) old-fashioned rolled oats¬†gluten free as needed
  • 1¬†teaspoon¬†baking powder
  • 2¬†teaspoons¬†pumpkin pie spice
  • 1¬†teaspoon¬†cinnamon
  • ¬ľ¬†teaspoon¬†nutmeg
  • ¬ľ¬†teaspoon¬†salt
  • 1¬†cup¬†pumpkin puree¬†(not pumpkin pie filling)
  • 1¬†large¬†egg or 2 egg whites
  • ¬ľ¬†cup¬†pure maple syrup¬†(honey works too)
  • 2¬†teaspoons¬†pure vanilla extract
  • 1¬†cup¬†unsweetened vanilla almond milk¬†(any milk will work)
  • ¬ľ¬†cup¬†chopped pecans or walnuts¬†optional
  • ¬ľ¬†cup¬†dried craisins or any dried fruit¬†optional
  • ¬ľ¬†cup¬†mini or regular chocolate chips¬†optional, but recommended


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

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