Pumpkin Oat Muffins
Come the weekends I’m up early baking some sort of goodie. These pumpkin muffins are my Saturday morning reliable’s, with a cup of coffee, and a little of my vegan butter for spreading. I love that baking smell that fills the whole house and lasts all day. I always make a big batch of these and share with others, while grabbing a few on the go. Muffins are great like that. I love pumpkin muffins so much because they really don’t need to be that sweet, and have that versatile flavor where you can mix them with almost anything. They are compact and simple, satisfying, and these ones are healthy, moist, filling, and full of pumpkin pie flavor. If you want to surprise someone in the morning, get up early and make these.
Pumpkins are a great food with so many varieties, benefits, and ways to prepare. They are loaded with vitamin C, healthy fats, potassium (balances electrolytes), and beta carotene (converts to vitamin A), making them great for skin, strengthening immunity, heart health, preventing disease and fighting cancer, muscles, vision, and eyes. Low in calories but high in fiber, a combination that will keep you feeling full all day and curbing appetite while aiding weight loss. Pumpkins also contain tryptophan, an amino acid particularly good at regulating moods and producing serotonin for brain health. Not to mention, they are incredible tasting. Get creative with pumpkins, savory or sweet, you can’t go wrong.
Oats are loaded with vitamins and minerals as well, making them a great and convenient source of nutrition. They are loaded with manganese, phosphorus, magnesium, copper, iron, zinc, folate, silica, calcium, potassium, vitamin B1, B5, B6 and B3, protein, complex carbohydrates, and fiber. Also an incredible source of heart healthy, nutrient packed, energy.
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