Pumpkin Oatmeal Muffin Cups
Here’s a fall recipe treat the whole family can enjoy. Kids will love the sweet chewy taste of the dates, and moms and dads will appreciate the many health benefits that come from pumpkin and oats as the recipe’s main ingredients.
I call them “muffin cups” because they are sort of a cross between muffins and cupcakes.
I’ll let you decide.
Either way, they are DELICIOUS, as a dessert or with your morning cup of Joe.
(Makes 12 small cups or 9 large cups)
Prep time: 5 minutes
Bake time: 20-25 minutes
Total time: 25-30 minutes
***Instead of stevia you could use another sweetener like regular sugar, maple syrup, or honey. You’ll just need to factor in the conversions, and the calorie difference if that matters to you.
Another important thing to note is in regards to honey. According to Ayurvedic medicine, honey should never be heated over 104 degrees Fahrenheit (40 C) because honey digests slowly when cooked and the molecules become like glue, adhering to mucous membranes and clogging the body’s channels. Another explanation is the heating honey destroys its enzymes, changing its chemistry and basically making it toxic to the body. So if this matters to you, just don’t cook or bake with honey.
1. Preheat the oven to 350 degrees.
2. Grease a muffin tin or line with baking cups.
3. Place all ingredients in a bowl and mix well.
4. Fill each muffin cup almost to the top and bake in the preheated oven for 20-25 minutes, or until the tops are just set.
4. Allow to cool and serve.
Cream Cheese Icing
If you’d like to sweeten things up a little, try my favorite sweet creamy topping, that is also low in calories. 🙂
Total per large muffin: when divided into 9 large heart shaped muffins
110 calories (99 cal without dates)
20g carbs (17g without dates)
Please share this recipe with all your pumpkin loving friends!
P.S. If you’re looking for a low carb and even lower fat pumpkin muffin, you’ll love the Skinny Pumpkin Protein Muffins I recently shared.