These muffins are a healthy, yet tasty treat for the Fall Season. I used steel cut oatmeal for my daughter, whose diet is Gluten Free for health reasons. This makes the consistency similar to corn muffins (which I love). For those not concerned with gluten you can use rolled oats instead.
Add chocolate morsels or dried fruit and nuts into the mix, or just serve plain with a fruit spread.
The pretty silicone baking cups in the photo are reusable. I bought them Amazon. (Please note that I get a commission on this link if you click on it):
- 1 ¼ cup evaporated milk
- 1 large egg
- ½ cup honey
- ¼ cup sugar
- 15 oz pure pumpkin puree
- 1 teaspoon Cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 teaspoon vanilla
- 2 ½ cups steel cut oats
Recipe options: You can add nuts, chocolate, or fruit to the mix.
- Preheat oven to 350 degrees Fahrenheit.
- Whisk all the ingredients together (except recipe options)
- Fold in recipe options if you are using them.
- Pour into muffin baking tray for 30 minutes.
- Serve hot out of the oven or cold.
Family – This recipe can be doubled if you need more than 12-15 muffins.
Ones and Twos – Leftovers should be refrigerated for up to five days or frozen for 2 months. Be sure they are completely cool before freezing.
Gluten Free: I used the Steel Cut Oatmeal for Gluten Free diets.
Vegan: You can substitute 1 heaping Tablespoon of Soy Flour and 1 Tablespoon of water for the egg.