- 3/4 C Oat Flour
- 3/4 C Quick Cooking Oats
- 2/3 C Raw Sugar
- 2 tsp Baking Powder
- 3/4 tsp Salt
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 C Canned Pumpkin
- 1/2 C Almond Milk
- 1 Egg
- 1/4 C Butter, melted
- 3/4 C Blueberries
Preheat the oven to 400 degrees. In a medium-sized mixing bowl, combine the pumpkin, melted butter, almond milk, sugar, cinnamon, nutmeg and the egg. Stir just until combined.
Stir in the quick oats and the remaining dry ingredients.
Fold in the blueberries.
Pour into greased muffin tins or tins lined with liners. Fill 3/4 of the way full.
Bake in the preheated oven for 20 minutes or until set and slightly crisp on top. Allow to cool 10-20 minutes on a wire rack before serving.