Breakfast

Oat Pumpkin Breakfast "Muffins" is for Breakfast, Snack.

Oat Pumpkin Breakfast "Muffins" takes 15 minutes to prepare.

Oat Pumpkin Breakfast "Muffins" takes 40 minutes to cook.

Oat Pumpkin Breakfast "Muffins" makes 12 servings.

The ingredients for Oat Pumpkin Breakfast "Muffins" are:

2.5 cups old fashioned oatmeal (NOT quick cooking)
0.5 cup whole wheat flour
2 Tablespoons pumpkin pie spice
2 Tablespoons whole flaxseed
1.5 tsp. baking powder
0.25 tsp salt
1 12 oz can pumpkin (NOT pie filling)
2 eggs
1 Tablespoon melted coconut oil
1 tsp. vanilla extract
0.25 cup raw sugar
0.5 cup pecans, chopped
0.5 cup raw pumpkin seeds (divided)
1.5 cups 1% milk

Here is how you make Oat Pumpkin Breakfast "Muffins":

Preheat oven to 350Mix dry ingredients together (except nuts)Mix wet ingredients (except milk) in a separate bowlMix wet and dry ingredients together wellStir in milk until well blendedFold in pecans and half of pumpkin seeds.(save other half)Spray muffin tin with cooking sprayFill each cup with 0.5 cup batter, should fill all 12 cupsSprinkle remaining pumpkin seeds on top of each cupBake 30- 40 minutes until center of muffins is set and a toothpick comes out clean.Important: Leave in muffin pan for AT LEAST ONE HOUR (or overnight) to set, or they will crumble when you try to take them out.These will be very heavy and moist and will store nicely in a ziplock in the fridge for a week. Microwave for 35 seconds to warm up in the am for a perfect fall breakfast!Serving Size: Makes 12 servingsNumber of Servings: 12Recipe submitted by SparkPeople user PINKPUSSYCAT62.

The nutritional information for Oat Pumpkin Breakfast "Muffins" is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 203.7

• Total Fat: 8.6 g
• Cholesterol: 37.5 mg
• Sodium: 203.2 mg
• Total Carbs: 26.9 g
• Dietary Fiber: 4.8 g
• Protein: 6.8 g

The dietary needs meet for Oat Pumpkin Breakfast "Muffins" is Vegetarian