I’ve been yearning for pumpkin spice muffins for a while but I was wanting a very particular texture… I have a habit of putting off recipes to attempt when I’m intimidated XD because it sucks to fail BUT its necessary to learn. So I finally just gave it a shot and was SO HAPPY with the texture! yayayay. Muffin-y and moist.
Pumpkin Spice Muffins
Makes: 6 muffins
- 1/2 cup raw old fashioned rolled oats
- 1/2 cup almond meal/flour
- 1/2 cup pumpkin purée
- 1/2 cup unsweetened almond milk
- 1/4 cup unsweetened applesauce
- 2 egg whites
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- 2 stevia packets
- 1 TBSP vanilla extract
Preheat the oven to 375F. Grind the oats into a flour. Then add the remaining ingredients and blend again. Pour into a sprayed cupcake pan, forming 6 muffins. Then bake at 375F for 24-26 minutes, or until a toothpick comes out clean. Enjoy :D
For one muffin: 99 calories; 5 g fat, 10 g carbs (2 g fiber), 5 g protein
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Could we sub out almond flour for coconut or oat?
You could try – I don’t know
can you use oat flour instead of grinding oats?
I made these ones, and although it tastes supper yummy, they are waaaay too moist! :( not sure what went wrong! Maybe they still need to cool down. Thanks for sharing anyways!
I made these also. I would suggest baking 30 mins, and I put them right into the refrigerator from the oven to try to harden them. They were still a little too moist and I would prefer them a little sweeter but overall they were good!
I will make these tomorrow but subbing the applesauce for greek yogurt with a creamy maple topping. Thanks for the inspo