In honour of this trifecta of celebrations, Grayce and I have teamed with Staub Canada to shower some love on the pumpkin with a series of pumpkin-based recipes. 

These Pumpkin Spice Oatmeal Muffins are great to grab and go as you head out the door. Did I mention that they are celiac approved, gluten-free and suitable for those practising a gluten-reduced diet? Check! Check! Check!

Did you see last week’s Easy Trick and Treater Soup? Did you LOVE that gorgeous STAUB Pumpkin Cocotte? We are shelling out for Halloween! Check out my Instagram to find out how to win this large Staub Pumpkin Cocotte! There is still time to enter!

Prep time: 10 minutes; Cook time: 20 minutes + 15 minutes cooling time: Serves: 10

What you need:

• 2 1/4 cups rolled oats
• 1 1/2 tsp cinnamon
• 1 tsp baking powder
• 2 tsp Pumpkin Spice Mix* 
• 1/2 tsp salt
• 1 cup pureed pumpkin (not pumpkin pie filling)
• 1/4 cup maple syrup
• 2 eggs
• 2 tbsp vegetable oil
• 1/4 cup milk
• 1 tbsp Vanilla

What you do:

• Preheat the oven to 375 F
• Spray your muffin tins with non-stick spray (or use muffin liners)
• In a large bowl, whisk together all dry ingredients – rolled oats, cinnamon, baking powder, Pumpkin Spice Mix, salt – we used the Zwilling Twin Pure whisk.

• Add the pumpkin puree, maple syrup, eggs, vegetable oil, milk, vanilla, whisk together until combined

• Spoon into your muffin tins (I used the 1/4 cup), if you have empty spots, fill with water

• Bake in the centre oven rack for 20 minutes (use a toothpick to check for doneness)
• Take out and let cool on a wire rack

• Refrigerated or freeze leftovers
• Enjoy!

• Grab and go breakfast!

• Gluten-free!

• Happy Halloween!

• Pumpkin Love!

Yield: 10 servings

Pumpkin Spice Oatmeal Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 10 minutes

Total Time: 40 minutes

An easy prep vegetarian and gluten-free breakfast! Great for celiacs or those practising gluten-free diets.

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Ingredients

• 2 1/4 cups rolled oats
• 1 1/2 tsp cinnamon
• 1 tsp baking powder
• 2 tsp Pumpkin Spice Mix* (see in Notes below)
• 1/2 tsp salt
• 1 cup pureed pumpkin (not pumpkin pie filling)
• 1/4 cup maple syrup
• 2 eggs
• 2 tbsp vegetable oil
• 1/4 cup milk
• 1 tbsp Vanilla Extract

Instructions

• Preheat the oven to 375 F.
• Spray your muffin tins with non-stick spray (or use muffin liners)
• In a large bowl, whisk together all dry ingredients - rolled oats, cinnamon, baking powder, Pumpkin Spice Mix, salt - we used the Zwilling Twin Pur whisk.
• Add the pumpkin puree, maple syrup, eggs, vegetable oil, milk, vanilla

1. Spoon into your muffin tins (I used the 1/4 cup), if you have empty spots, fill with water
2. Bake in the center oven rack for 20 minutes (use a toothpick to check for doneness)
3. Take out of the oven and let cool on a wire rack for 10 minutes before removing
4. Refrigerate or freeze leftovers

Notes

*Pumpkin Spice Mix

What you need:

• 3 tbsp cinnamon
• 1 tbsp ginger
• 2 tsp nutmeg
• 1 tsp ground cloves
• 1 tsp ground allspice

What you do:

• Mix all ingredients together
• Store in an air-tight container

Recommended Products

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• 
  Twin Pure Black Large Whisk | ZWILLING J.A. HENCKELS Canada Ltd.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 150Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 38mgSodium: 263mgCarbohydrates: 22gFiber: 3gSugar: 7gProtein: 4g