VegMedLife

Pumpkin is a common fall favorite that makes our foods and drinks feel little more special. In addition to its great flavor, pumpkin is highly nutritious: 1/2 cup of 100% pure pumpkin puree contains high levels of beta-carotene, vitamin A, vitamin C, vitamin K, fiber, and more. Here, this healthy squash is combined with oats, applesauce, and spices to make breakfast muffins that are naturally sweet, energy-supplying, and can be easily brought on the go. Make a batch or two to prepare for the week or share with friends and neighbors.

Ingredients – makes 10 muffins:

• Rolled oats – 1 cup
• 100% pure pumpkin puree – 1/2 cup
• Unsweetened applesauce – 1/2 cup
• Water – 1/4 cup
• Baking powder – 1 teaspoon
• Cinnamon – 1 tablespoon
• Cardamom – 1/2 tablespoon
• Nutmeg – 1 teaspoon
• Muffin liners – 10
  • To be more environmentally-friendly, consider purchasing reusable silicon cupcake molds. They are easy to use and stick less to baked goods, resulting in less mess than traditional paper liners.
• Optional: 1/4 cup no-sugar-added raisins or vegan chocolate chips

Instructions:

1. Add the oats and baking powder to a blender and blend until they become ground like flour, about 15-20 sec.
2. Add all ingredients to a mixing bowl and combine until smooth.
3. Scoop the mixture into muffin liners, then bake at 350 for 14-15 minutes.
4. Remove from oven, cool, and enjoy.