Pumpkin Oatmeal Muffins Directions
- Preheat your oven to 350°F (175°C) and spray a muffin pan with non-stick cooking spray.
- In a large bowl, mix together oats, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt.
- Add the pumpkin puree, egg (or egg whites), sugar-free maple syrup, vanilla extract, and unsweetened almond milk. Stir well to combine.
- Let the mixture sit for 3-5 minutes to thicken slightly.
- If using, fold in Lily's no-sugar-added chocolate chips and optional add-ins like dried fruit.
- Spoon the mixture evenly into the prepared muffin cups, filling them almost completely as they won’t rise much.
- Bake for 30 minutes or until the center of each muffin is set.
- Allow the muffins to cool for about 10 minutes before removing them from the pan to prevent them from falling apart.
- Serve and enjoy!
WW Points Calculation:
- 2 1/4 cups old-fashioned rolled oats: 16 pts
- 1 teaspoon baking powder: 0 pts
- 2 teaspoons pumpkin pie spice: 0 pts
- 1 teaspoon cinnamon: 0 pts
- 1/4 teaspoon nutmeg: 0 pts
- 1/4 teaspoon salt: 0 pts
- 1 cup pumpkin puree: 0 pts
- 1 large egg: 0 pts (or 2 egg whites: 0 pts)
- 1/4 cup sugar-free maple syrup: 0 pts
- 2 teaspoons pure vanilla extract: 0 pts
- 1 cup unsweetened vanilla almond milk: 1 pt
- 1/4 cup Lily’s no-sugar-added chocolate chips: 5 pts
Total Points: 22 pts
Servings: 12
Per Serving: 1.83 points
Nutrition Information (Approx. per muffin):
- Calories: 105
- Fat: 3g
- Protein: 4g
- Carbohydrates: 15g
- Sugar: 2g
- Sodium: 160mg
I'm waiting for your comments! Enjoy!
