When food prepping for maternity leave I was trying to come up with easy snacks and meals that I could just pull out of the freezer and heat up quickly. Now that my maternity leave is coming to an end, I’m back to not only meal prepping for dinner, but for breakfast too! I can only see how having a little one now will require quite a bit more time than my normal morning routine, which means cooking a full balanced breakfast just might be out of the question (at least till I get the hang of things because boy do I love me some eggs in the morning!). That’s where these pumpkin breakfast muffins play a part. Grab and go, packed full of fiber, and a good source of vitamin A- I’m in!
For those of you that follow us on social media, you’ve seen that I’ve become a little obsessed with Pinch of Yum’s Amazingly Wholesome 5 Ingredient Banana Bread Muffins. Like, I have some in the fridge at all times and even backups in the freezer for when I run out sort of obsessed. 😳 So, that is where the inspiration for these pumpkin breakfast muffins came from.
Because of all the fall pumpkin recipe testing going on, I always have a can open in the fridge that I’m always looking to add into some other recipe because I mean, no one wants to waste a can of pumpkin, right!? 🎃
Feel free to get creative with these; add a tablespoon of maple syrup for that extra bit of sweetness and delicious maple wonderfulness, or for the nut lovers out there, stir in 1/2 cup of walnuts or pecans. Heck, we could probably even include chocolate chips in the batter along with some cocoa powder for an extra special chocolate treat! Let me know what you come with!
And for all you pumpkin lovers out there, check out our other pumpkin recipes too!
Hope you enjoy!
- 2 large over-ripe bananas (or 3 small)
- 2 cups old fashioned oats (use GF oats to make the recipe gluten-free)
- 1 cup pumpkin puree
- 1 cup whole, pitted dates
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1 tsp baking soda
- 1/8 tsp salt
- 3 tbsp (or more!) mini chocolate chips (dark chocolate chips are great too!)
- Preheat oven to 350 degrees F.
- Add all ingredients except chocolate chips to a food processor and process until blended completely, about 60 seconds.
- Top each muffin with chocolate chips.
- Bake 15-18 minutes or until toothpick comes out clean.
- Enjoy fresh out of the oven!
- You can store these in the refrigerator for about a week, and they freeze well too!
- Calories: 167, Protein: 4 g, Fat: 3 g, Carbohydrates: 34 g, Fiber: 4 g, Sugar: 17 g, Sodium: 151 mg, Saturated Fat: 1 g