One of our favorite breakfasts this time of year is this Pumpkin Pie Oatmeal recipe. Not only is this breakfast oatmeal healthy, but it is also a great way to use up the canned pumpkin in your storage and add some nutrients to your diet. With this recipe, I always double the recipe so I have extras I can turn into these Healthy Pumpkin Chocolate Chip Muffins. 
With our family, we always have cousins coming and going through our home. And it’s inevitable that they are ALWAYS hungry. Muffins are my go-to kid food to try and stave off starving children from eating me out of house and home. Muffins if made correctly are actually pretty low in sugar and healthy too. If you want some fall favorite flavors, make this pumpkin oatmeal and use the leftovers in this delicious recipe. Hope you enjoy!
- 1/3 cup cooking oil (or you can use melted coconut oil)
- 1/4 cup honey
- 2 eggs
- 1 1/2 cup leftover pumpkin pie oatmeal (minus the crumble)
- 1/3 cup almond milk
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 1/4-1 1/2 cup flour (only enough to make the batter thick enough)
- 6 oz. chocolate chips
- In a blender, add the cooked pumpkin oatmeal, honey, eggs, milk and spices. Blend until completely smooth. Add the flour, just enough until the batter is a medium-thickness. Fold in the chocolate chips.
- Heat the oven to 350 degrees. Put some muffin liners in muffin tins and pour batter into each cup to about 3/4 of the way to the top. Bake for 13-16 minutes, or until the muffins are puffy and the centers are firm. When the muffins are cooked, remove from the pan and let them cool.
