Pumpkin-Oatmeal Muffins

Considering this is a gluten-free recipe they are quite good. I did use whole milk because that is what I have in the refrigerator and sprinkled in some flax see. A 15 sec reheat in the microwave makes a great breakfast with a cup of coffee.

I’ll start with this recipe’s original taste and texture: when prepared exactly there is no taste other than wet oatmeal with a hint of spice and pumpkin. Thankful I tasted before scooping into muffin tin. In an attempt to not discard the ingredients, the following were added: one cup flour, soda, one teaspoon cinnamon, an additional 1/2 cup brown sugar, 3 tablespoons vegetable oil and raisins. End result was six additional muffins which are still mediocre.
I won’t be making this or the new improved version of this recipe. I do wish your kitchen would test bake and taste these recipes before publishing.

These are more of a pudding.. Definitely taste healthy, but I wouldn't call them muffins. Next time I would add more spice and maybe some nuts mixed in.

Loved this recipe - so seasonal! I did double the spices, toasted the pecans and used oatmilk. They freeze very well. BUT they aren’t muffins - they are baked oatmeal cups. They are dense and moist.

It was pretty good for a healthy muffin. The batter is thin when you pour into the muffin tins, this is normal. These don’t rise and make a dense muffin. Considering there’s only 1/2 c sugar and no flour I can have my sweets without the guilt. I would double the spices to give it more flavor next time.

These were very easy to make! I wasn’t sure what a flourless muffin would be like, but the oats give them texture and great chewiness. I didn’t have pumpkin pie spice, so I used what I would put in a pumpkin pie: 1 t. Cinnamon, 1/2 t. Nutmeg, 1/2 t. Ginger and the result was fine. I also substituted maple syrup for brown sugar. The recommendation when I looked up the conversion, was to reduce the liquid in the recipe by 2 T. if you converted 1 c. of sugar to 3/4 c. syrup. That didn’t seem like enough so I used 3/8 c. maple syrup and 1-1/4 c. milk. Next time I will reduce the liquid 3/8 c. The muffins were extremely moist. Loved the pecans on top. I will definitely make them again because they are so easy and tasty!

Very easy to make but lacked flavor. Will make these again and add more pumpkin pie spice or something else to give it a boost.

These capture fall in muffin form. A great snack!