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- Makes 12 muffins
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When organic canned pumpkin is plentiful, I like to make pumpkin spice oatmeal in the morning. One day I was in a hurry and didn’t have time to eat it and I wondered how it would taste baked into a muffin. The result was pure pumpkin perfection!!! These little beauties are moist and delicious, not too sweet and reminiscent of the cranberry orange bread my Mom used to make.
- 2 large, very ripe bananas
- ½ cup orange juice plus zest of one orange
- 1 15-ounce can pumpkin (not pumpkin pie filling)
- ½ cup Date Paste
- 2 tablespoons ground flax seeds
- 1 tablespoon Pumpkin Pie Spice
- 1 tablespoon alcohol-free Vanilla extract
- 1 cup dried cranberries, unsweetened or fruit juice sweetened
- 3 cups gluten free oats
- ¼ cup finely chopped walnuts
- ½ teaspoon cinnamon
- Preheat oven to 350ºF.
- In a food processor fitted with the “S” blade, process bananas and OJ until smooth. Add pumpkin, date paste, extract, zest, flax seeds and spice and continue processing until smooth and creamy.
- Transfer batter to a large bowl and stir in the oats and dried cranberries.
- Spoon an equal amount of batter into a muffin tin lined with cupcake liners or silicone baking cups. You need to fill each muffin liner with about ½ cup of batter as these do not rise. A retractable ice cream scoop works well.
- In a separate bowl, mix the nuts and cinnamon and sprinkle evenly into each of the 12 muffin liners. A cheese grater or nut grinder works well for grinding the nuts.
- Bake for 30 to 35 minutes. Find this brunch recipe and more in the Forks Over Knives Recipe App.