I have a confession, I get tired of cooking. It happens quite a bit. Morning meals usually involves three different breakfasts for my husband, daughter, and me. I am always looking for a way to simplify life in the kitchen, without sacrificing the quality of the foods we eat. Making meals ahead of time and freezing them is one option I have been SLOWLY exploring to help me accomplish that goal.
This breakfast is healthy and it freezes very well. I have made double batches of it for when we travel to visit our family in Michigan. (When I am on vacation I like to keep the cooking and cleaning to a minimum. It helps me feel like I am actually on “VACATION”). My in-laws have property that overlooks water, and when I wake up, I like to enjoy the view with my “ready-made” breakfast and a cup of coffee.
This recipe is perfect for this time of the year, because of all the “warm” spices, and of course the pumpkin puree. You can use canned pumpkin, (I usually keep some in my cupboard), or fresh pumpkin. (We decorated all our pumpkins this year so I used the canned pumpkin when I made these muffins yesterday).
This recipe is free of most of the known allergens, (and can be made egg-free as well).
- Preheat the oven to 350 F
- In a large bowl, mix the dry ingredients together. Then add the “wet” ingredients, and mix them into the dry ingredients until the mixture is all moist and sticky.
- Spoon the mixture into large baking cups.
- Bake for 11-14 minutes.
- Allow the muffins to cool, then freeze them or enjoy them right away!!
(Note – it is recommended to soak oats in whey overnight to reduce phytic acid. I have started to do this now, but it does increase the cooking time a little bit because of the extra liquid.)
If you want your muffins a little but sweeter, you can use this organic pumpkin pie mix instead of the plain pumpkin puree. (The spices are already in there, and it is already sweetened. So you can leave out the spices and maple syrup).