Fitness, Gluten Free, Lifestyle, Pets

All About Fall: Pumpkin Oat Muffins & a Fall Fitness Challenge

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Happy Wednesday!

A real life cold front came through two nights ago! That means fall temps where I can finally wear a sweater to work without having to change by the end of the day. Over the weekend I spent some time decorating the house for fall and Halloween, baking pumpkin goodies, and prepping for a fall workout challenge that started Monday.

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I get so excited every fall when the Food Network October magazine comes out. I might have to make these caramel corn cupcakes for my office at Halloween. Instead of making cupcakes this weekend, I finally busted out some of my favorite pumpkin recipes.

This easy pumpkin bread  is one of my new favorites. I made it last year when I was experimenting with Cup 4 Cup gluten free flour. I altered the recipe a bit this time to add bananas and walnuts. It was a perfect morning snack with a cup of coffee.

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As part of my meal prep this weekend for my fall fitness challenge, I made these yummy mini oat pumpkin muffins.

You can find the recipe below. They are super easy to make, and contain clean, simple ingredients.

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To that challenge I was talking about. I join in every time Tone It Up puts together a fitness challenge. The fall ones are some of my favorites. It helps you reset after a crazy start to the season, it prepares you for all of the comfort food that fall holidays bring, and it’s filled with lots of pumpkin recipes.

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As an extra fitness motivator, I signed up for a 5K the weekend before Thanksgiving. I really enjoy running, but I need to build my endurance back up. I’ve been using a 5K app, C25K, and love it so far!

Now… back to those pumpkin muffins:

Pumpkin Oat Muffins

  • Servings: 12
  • Difficulty: easy
  • Print

Ingredients:

  • 1 1/2 cups gluten free rolled oats
  • 1cup organic pumpkin puree
  • 1/4 cup unsweetened apple sauce
  • 1/4 cup unsweetened almond milk
  • 1 Tbsp maple extract
  • 2 Tbsp melted coconut oil
  • 1/4 cup pure maple syrup
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon or pumpkin pie spice

Instructions:

  • Preheat oven to 350 degrees.
  • In a food processor, combine all ingredients and pulse until completely combined.
  • Spray a muffin tin with cooking spray, and divide batter evenly.
  • Bake for 25-30 minutes.
  • Allow to cool for 10-15 minutes before serving or storing.
  • For best results, keep leftover muffins in the fridge.
  • Enjoy!

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Hoping your weather forecast brings cozy fall temps your way ❤

Ashley

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2 thoughts on “All About Fall: Pumpkin Oat Muffins & a Fall Fitness Challenge”

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