Pumpkin Spice and Everything Nice

‘Tis the season for Pumpkin Spice…E-V-E-R-Y-T-H-I-N-G.  But before you head out for a high-calorie, high-chemical laced latte, let me give you a fabulously healthy pumpkin spice alternative!

This recipe will fill you up, give you energy, and quench that pumpkin spice craving. But…before we get to that recipe I want to share something with you.

Fall can be a busy season. The kids are back in school, Bible Studies start-up at church, the holiday season has begun, and 4th quarter always seems to be the busiest at work.  This all means less time for taking care of ourselves if we don’t plan properly.  Allow me to be that quiet voice in your ear reminding you that YOU are worth taking care of.  Be sure, as the year rushes on, that you take time to eat right, feed your spirit and keep your body moving.

Now on to this yummy recipe modified from Veggie Inspired

·       1. 1 cup pure pumpkin puree (NOT pumpkin pie filling)
·       2. 1 tsp pure vanilla extract
·       3. 1/4 cup date paste
·       4. 1/2 cup non-dairy milk
·       5. 3 cups old fashioned oats (gluten free if necessary)
·       6. 2 tbsp flaxmeal
·       7. 1 1/2 tsp baking powder
·       8. 1/4 tsp salt
·       9. 1 tsp ground cinnamon
·       10. 2 tsp pumpkin pie spice
·       11. 1 large apple, your favorite, diced (about 1 – 1 1/2 cups…it doesn’t have
·         to be exact)

1.      Preheat the oven to 350 degrees F.
2.      Lightly spray a 12 cup muffin pan with cooking spray.
3.      In a small mixing bowl, combine the pumpkin puree, vanilla, date paste

          and non-milk dairy.
4.      In a medium mixing bowl, combine the oats, flaxmeal, baking powder,

         salt, cinnamon, and pumpkin pie spice.
5.      Pour the wet ingredients into the dry while mixing to combine well.
6.      Add the diced apples and mix to incorporate.
7.      Fill each muffin cup all the way and press down lightly to pack it.
8.      Bake for 20-25 minutes until oatmeal pulls away from the sides of the

          pan and tops are lightly brown.
9.      Let cool in pan for 5-10 minutes.
10.    Run a knife along the edges if needed to help get them out. They should

         come out easily.
11.    Enjoy!Notes: Store leftovers completely cooled in an airtight container in the fridge for a few days.