I hate making people jealous of me, and so I almost didn’t post today. But then I thought about it a little more, and I realized that what I accomplished today is truly ‘blog&brag’ worthy: gluten-free pumpkin muffins with marshmallow&raspberry toppings. These muffins were delicious the entire way though – from licking-the-bowl-clean to eating all 6 muffins as soon as they popped out of the oven. I’m not even kidding.
But, if I’m totally honest with myself, I owe about 75% of the recognition to Dating Dish. She came up with deliciously healthy (I couldn’t have combined those two things on my own) recipe for making strawberry oatmeal muffins, and I just twerked the recipe a bit to make pumpkin muffins with marshmallows and/or raspberries. Got to roll with the season, right?
Anyway, definitely check out the original recipe by Dating Dish, and when you can’t eat anymore, switch it up and try these delicious bits of pumpkin heaven. If we’re both eating them, then you can’t really be jealous anymore, can you?
2 1/2 cup Oats
1/2 cup Canned Pumpkin
1/2 cup Nonfat yogurt
1/2 cup Stevia or other sweetner
1 1/2 tsp Baking Powder
1 tbsp Pumpkin Pie Spice
1/2 tsp Baking Soda
1/2 cup Marshmallows
1/2 cup Raspberries
1. Heat oven to 400 degrees. Grease muffin tin pan made for 12 muffins.
2. Place all of the ingredients (besides marshmallows and raspberries) in a blender until smooth. Pour mixture into muffin tins and then top with marshmallows and raspberries.
3. Bake for 20.