This recipe will fill you up, give you energy and quench that pumpkin spice craving. But…before we get to that recipe I want to share something with you.
Fall can be a busy season. The kids are back in school, Bible Studies start up at church, holiday season has begun, and 4th quarter always seems to be the busiest at work. This all means less time for taking care of ourselves if we don’t plan properly. Allow me to be that quiet voice in your ear reminding you that YOU are worth taking care of. Be sure, as the year rushes on, that you take time to eat right, feed your spirit and keep your body moving.
· 1 cup pure pumpkin puree (NOT pumpkin pie filling)
· 1 tsp pure vanilla extract
· 1/4 cup date paste
· 1/2 cup non-dairy milk
· 3 cups old fashioned oats (gluten free if necessary)
· 2 tbsp flaxmeal
· 1 1/2 tsp baking powder
· 1/4 tsp salt
· 1 tsp ground cinnamon
· 2 tsp pumpkin pie spice
· 1 large apple, your favorite, diced (about 1 – 1 1/2 cups…it doesn’t have
· to be exact)
1. Preheat the oven to 350 degrees F.
2. Lightly spray a 12 cup muffin pan with cooking spray.
3. In a small mixing bowl, combine the pumpkin puree, vanilla, date paste
4. In a medium mixing bowl, combine the oats, flaxmeal, baking powder,
5. Pour the wet ingredients into the dry while mixing to combine well.
6. Add the diced apples and mix to incorporate.
7. Fill each muffin cup all the way and press down lightly to pack it.
8. Bake for 20-25 minutes until oatmeal pulls away from the sides of the
9. Let cool in pan for 5-10 minutes.
10. Run a knife along the edges if needed to help get them out. They should
11. Enjoy!Notes: Store leftovers completely cooled in an airtight container in the fridge for a few days.