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  • Juanita Weaver-Reiss

Make it Monday - Pumpkin Spice Baked Oatmeal Muffins

Check out the webinar on Are My Foods Making Me Sick? here

A Make it Monday recipe

The holiday season is here. Almost unbelievable that that is so.

I am always looking for an easy recipe. Something fast in the kitchen - 20 minutes is a perfect amount of time. More than that and I usually do a pass on the recipe.

How would this may fit for a client who follows the Leap Diet

The other part of a recipe I look for is how it may fit into recipes for my clients who follow the Leap diet.

I would recommend a change for this recipe would be to use individual spices in it instead of the pumpkin pie spice. The pumpkin pie spice has as one of its ingredients sulfiting agents. Recommendation for spices to use below the recipe.

Pumpkin Spice Baked Oatmeal Muffin Cups - Gluten Free & Dairy Free

Servings12 muffins

Prep time10 minutes

Cooking time25 minutes


  • Dry Ingredients:

  • 3 C. Rolled Oats - Gluten free

  • 1.5 tsp Baking Powder

  • 1 tsp Pumpkin spice (feel free to add more for richer flavor)

  • 1-1.5 tsp Cinnamon

  • Pinch of Sea Salt

  • Wet Ingredients:

  • 3/4 C. Canned Pumpkin Puree (see notes)

  • 2 Eggs

  • 1/2 C. Pure Maple Syrup

  • 1/2 C. Pecans, roughly chopped

  • 1 1/4 C. Unsweetened Almond Milk (or any type of milk)


  1. Preheat oven to 350 degrees F.

  2. In a mixing bowl, add all of the dry ingredients and mix until fully combined.

  3. In a separate mixing bowl, add all of the wet ingredients (only add 1 cup of the milk) and whisk until fully combined.

  4. Pour the bowl of wet ingredients into the bowl of dry ingredients and continue whisking until fully combined. Add the additional 1/4 C. of milk and continue whisking.

  5. Grease a muffin pan generously with oil. Using 1/4 C. measuring cup, scoop out some of the oatmeal mixture and transfer it to the muffin pan. Continue this process until all of the oatmeal mixture is gone. **Make sure each muffin slot gets some of the excess liquid along with the oats to ensure that the muffins aren’t too dry.

  6. Optional: Add extra toppings, such as chopped pecans, nuts, chocolate chips, dried fruit, etc.

  7. Bake muffins for 20-35 minutes or until the centers are set and the edges are slightly browned. Remove from oven and let cool for 10 minutes. Run a butter knife around the edges of the muffins and they should easily pop out of the pan.

  8. Serve immediately or store in the fridge.

Changes to the recipe instead of the pumpkin spice use the following spices (or those allowed)

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon ginger

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon allspice

Instead of pecans - 1/2 cup of raisins

Are the foods I am eating making me sick?

If you are wondering what is the Leap diet and why someone might do that, I have created a video that explains how the foods you are eating might be causing symptoms from your irritable bowel syndrome, fibromyalgia, migraines and other autoimmune conditions.

You may have thought that food had something to do with your symptoms. But it has been difficult to pinpoint exactly what those foods are.

Check out the webinar on Are My Foods Making Me Sick? here


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