Pumpkin Oatmeal Muffins

Something random happened yesterday… Bartek (and his mother) convinced me to go to Jasper for the night! It was quite sporadic, and I literally said yes, showered, packed, and we left. So I’m writing this post to you from beautiful Jasper National Park, in the comfort of my bed at the super cute lodge, Sunwapta! Bartek left early this morning (to climb the mountain), so I have 12 hrs to kill… wait! Make that 11:)

I’ll post some pics later, but right now I wanted to share with you my Pumpkin Oatmeal Muffins recipe! These muffins are a great mixture of autumn flavours, combining pumpkin, apples, and nuts. They can easily be converted to vegan by substituting the egg!

Pumpkin Oatmeal Muffins

Pumpkin Oatmeal Muffins

Adapted from: Oh She Glows

Ingredients:

2 cups whole grain spelt flour
1 cup oatmeal
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp salt
1 cup chopped nuts (I used almonds)
1 pkg (30 g) vanilla protein powder (I used Vega Vanilla Almondilla) (or 1 tsp vanilla extract)
1/2 cup apple sauce
1/4 cup agave nectar
1/2 cup organic cane sugar
1 1/2 cup canned or fresh pumpkin
2 eggs

Directions:

1. Preheat oven to 350 degrees. Line muffin pans with muffin papers (approx. 24).
2. Mix first 9 ingredients together. Add protein powder if using. Set aside.
3. Mix remaining ingredients together. Add vanilla extract if using.
4. Add 1/3 of dry ingredients to wet. Carefully mix together until dry is absorbed. Repeat until all of dry incorporated into wet. Do not over mix! The spelt flour can break down easily
5. Fill muffin papers 3/4 full.
6. Bake in oven for 20-25 mins until muffins spring back to touch (or a toothpick inserted into centre comes out clean).

[These smelled amazing from the moment I mixed the spices together, until the time I shoved them in my mouth bahaha]

I hope your day is filled with fall goodness

xoxo Miranda

What’s the most random thing you’ve ever done?