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Baked Pumpkin Spice Oatmeal Muffin Cups

Winter is definitely pumpkin spice season and today’s Monday Recipe is all about pumpkin spice! These muffins pack the power of pumpkin into your breakfast of mid-day snack. Pumpkin is naturally low in saturated fat, sodium and cholesterol, and a natural source of dietary fiber. It’s loaded with vitamins (like A, E, B6, folate, iron and magnesium just to name a few). Using oatmeal in this recipe increases the fiber factor in these tasty muffins, making it a great portable breakfast food or mid-day snack. They’re super lunch box friendly, making it easier to send your kiddos back to school with healthy snacks and sneak vegetables into their diet at the same time. What’s not to love about all of that?!?! Make a double batch and store them in an airtight container in the refrigerator or freezer. 
Special thanks to cleananddelicious.com for this powerful recipe!

Makes 12 muffins
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes

• 3 cups of rolled oats
• 1 tsp baking powder
• 1 ½ tsp pumpkin pie spice
• ½ tsp kosher salt
• ½ cup pumpkin purée
• ¼ cup maple syrup
• 2 eggs
• 1 ¼ cups milk (I used unsweetened almond milk, but you can use whatever type you prefer)
• ¼ cup raisins
• ¼ cup chopped pecans

• Pre-heat oven to 350 degrees.
• Grease a 12 cup muffin tray (You can use cooking spray, butter or coconut oil. I use silicone muffin pans, which don’t require any greasing at all. They’re pretty cool!)
• Combine all of the dry ingredients (rolled oats, baking powder, pumpkin pie spice, and kosher salt) in a large bowl. Mix well and set aside.
• In a separate, medium bowl, combine the pumpkin purée, maple syrup, eggs and milk. Whisk together well.
• Pour the wet ingredients into the dry ingredients and stir well until combined.
• Gently stir in the pecans and the raisins, and allow to sit for 5 minutes to allow the dry oats to absorb some of the liquid.
• Evenly divide the mixture amongst the 12 muffin cups.
• Bake for 20-25 minutes, until cooked through and golden brown on the tops.

Kathleen ScharfComment