Baked Pumpkin Muesli Muffins
- 3 cups Muesli
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice*
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 eggs
- 1/4 cup pure maple syrup (honey works too)
- 2 teaspoons pure vanilla extract
- 1 cup unsweetened vanilla almond milk (any milk will work)
- 3 scoops Vanilla Whey Protein Powder (NOT Shakeology) (optional, but recommended!)
If you don't have Muesli on hand, you could use the following ingredients instead to replace the 3 cups of Muesli.
- 2 cups old-fashioned rolled oats, gluten-free as needed
- 1/3 cup chopped nuts and seeds (pecans, walnuts, almonds, sunflower seeds, flax seeds, poppy seeds)
- 1/3 cup raisins or any dried fruit
*If you do not have pumpkin pie spice, use 1 teaspoon of ground cinnamon and 1/2 teaspoon each of ground ginger and nutmeg.
- Preheat oven to 350 degrees. Spray muffin pan with non-stick spray. In a large bowl, stir together muesli, baking powder, seasonings and salt.
- In a separate bowl, mix pumpkin, 1 egg (or 2 egg whites), maple syrup, vanilla extract, & milk. Add pumpkin mixture to the oats and stir to incorporate.
- Allow the mixture to set and thicken for about 3-5 minutes before spooning into your muffin pan.
- Fill muffin pan almost completely full with oatmeal mixture. The muffins will not rise.
- Bake for 30-35 minutes and until the center of each oatmeal muffin is set. Allow to cool for 10 minutes before serving. If you don't allow these to cool before taking them out of the muffin pan, they will fall apart. I used a knife around the sides to make removal easier. After cooling, they will set well. Store in a covered container in the fridge for about a week.