| 8 | 30 | 138 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 25 min | 12 |
| 2 cup | Rolled oats- Gluten Free |
| 1 tsp | Baking powder |
| 1/4 tsp | Salt |
| 1 tbsp | Pumpkin pie spice (or use 1 teaspoon cinnamon, 3/4 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/2 teaspoon allspice, and 1/4 teaspoon ground cloves) |
| 1 cup | Almond milk, unsweetened |
| 3/4 cup | Pumpkin, canned |
| 1 large | Egg |
| 1/4 cup | Honey |
Preheat the oven to 350 degrees. Grease a muffin tin or line with Silicone Baking Cups.
Place all ingredients in a bowl and mix well. 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. Allow to cool and serve. Enjoy!
Recipe notes: These can be mixed the night before and baked in the morning. These freeze well.
Optional add-in ideas: white chocolate chips, regular chocolate chips, raisins, chopped walnuts
| Grain | 1.3 |
| Vegetables | 0.2 |
