More Halloween goodies which AREN’T LOLLIES!!
After making loads of pumpkin puree for our recent Pumpkin Spiced Bities we thought we would play around with a muffin recipe. Loaded with oats these muffins are quite dense and well suited as a great breakfast alternative to cereal or porridge. These were a real hit with the kids, they especially loved the cacao nibs we sprinkled on top.
These also store really well in the freezer too. I always make a huge batch and freeze 70% of them so I can grab them as I need them. It’s also great to keep keep offering the kids a variety for their snacks
INGREDIENTS
2 cups rolled oats
3/4 cup pumpkin purée (roasted pumpkin, puree)
1 tsp cinnamon
3/4 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp allspice
1/4 tsp ground cloves
1 cup of milk of your choice
1 tsp baking powder
1 egg
1/4 cup honey
1/4 cup cacao nibs
METHOD
1. Preheat oven to 180 degrees and line muffin tin
2. Place all ingredients in a large mixing bowl and combine
3. Spoon mixture into prepared muffin tin and bake for 20 minutes or until golden brown
4. Remove from the oven and allow to cool completely before storing or enjoy them fresh