Saturday, October 26, 2013

Oatmeal Pumpkin Muffins


Lazy Sundays are great, but Super Productive Sundays are better. Yesterday was insane. I don't know where I got the energy or the time, but I got so much done! In addition to watching the dog, deep cleaning the living room, dinning room, & bathroom, cleaning our master bedroom, organizing my closet, going through clothes for donations, I also baked!

Craving the flavors of fall, I wanted something with pumpkin AND I wanted something to display in my cake stand (if you know me, you know I'm ridiculous enough to plan my food around my home décor) I decided pumpkin bread or a pumpkin muffin would be a nice treat. The Hubbs had my car for the day, so I walked over to the grocery store for some pumpkin. I really just started playing, dumping things together and the end result was craze amaze. Try them!

Oatmeal Pumpkin Muffins

1c. Old Fashioned Rolled Oats (not instant oats peeps!)
1c. Almond Milk
1c. Pumpkin Puree
1/2c. Unsweetned Apple Sauce
2 Tbs. Maple Syrup (You can sub in honey here, or really any other sweetener. I just thought that the maple plays well with pumpkin)
2 Egg Whites
2 TBS Ground Flax Seed
1 tsp. Pumpkin Pie Spice
1/2 c. Wheat Germ
1/2 c. Whole Wheat Flour
1 tsp. Baking Soda
1/2 tsp. Baking Powder
1/2 tsp. Salt
Pumpkin Seeds to Garnish

-In a bowl soak the oatmeal in the almond milk. Soak for about 30 minutes until most of the liquid has been absorbed and you are left with soggy, unappetizing looking oats. (Trust me, it turns out delish...this is just an ugly phase, about like me at age 8)

-In a medium mixing bowl, combine pumpkin, apple sauce, maple syrup, egg whites, and flax seed. Add in the oatmeal mix.

-In a separate bowl combine pumpkin pie spice, wheat germ, whole wheat flour, baking soda, baking powder, and salt. Stir with a whisk to break up any lumps.

-Mix together the wet and dry ingredients.

-Fill prepared muffin tins (I use silicone cupcake liners) and sprinkle pumpkin seeds on top. bake at 400 for about 22 minutes.

The Skinny Per Muffin

Total Fat: 0.9g Calories: 59 Carbs: 10g Protein: 2.5g