Pumpkin Oatmeal Muffins 2WW

Ingredients

2 cups old-fashioned rolled oats, uncooked

▢ 1 teaspoon baking powder

▢ 1-½ teaspoons pumpkin pie spice

▢ ½ teaspoon ground cinnamon

▢ ½ teaspoon salt

▢ 1-½ cups unsweetened almond milk

▢ 1 cup canned pumpkin puree (or make your own fresh)

▢ ¼ cup pure maple syrup

▢ 1 tablespoon ground flaxseed

▢ 1 tablespoon coconut oil, melted

▢ 1 teaspoon vanilla extract

▢ ⅓ cup dried cranberries

Directions

Preheat oven to 350F degrees. Lightly grease a 12-cup muffin pan with non-stick spray.
In a medium mixing bowl, whisk together the oats, baking powder, pumpkin spice, cinnamon and salt.
In another bowl, stir together the almond milk, pumpkin puree, maple syrup, ground flaxseed, coconut oil and vanilla until well mixed.
Stir the wet mixture into the dry oat mixture until thoroughly combined. Fold in the dried cranberries.
Divide batter evenly between the 12 muffin cups.
Bake for 20 - 25 minutes, or until a toothpick inserted near the center of the muffins comes out clean, or with a few moist crumbs.
Allow muffins to cool in the pan for 10 minutes before removing to a wire rack to cool completely. Store muffin cups in an airtight container.

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