Sprinkle a few oats and a few pumpkin seeds onto the top of each muffin before putting them in the oven to bake. If you make your own homemade pumpkin puree, you can swap it with its canned version. These Pumpkin Oat Muffins are on the healthier side as they’re low in fat and sugar, but they’re so moist and flavorful because they contain pureed pumpkin and applesauce! They were okay. I hate leaving negative reviews. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. How much sugar, carbs and cholesterol are in these muffins? My inner sweet tooth is throwing a temper tantrum, and I’m sorry for that, but I’m not in love with this recipe. Glad you enjoyed these muffins! Baked oatmeal muffin cups are a staple in our kitchen. 3 cups rolled oats; 1 teaspoon baking powder; 1.5 teaspoon pumpkin pie spice; 1/2 teaspoon kosher salt; 1/2 cup pumpkin puree; 1/4 cup maple syrup; 2 pastured eggs; 1.25 cups milk (I used almond, but you can use any you milk you prefer.) THAT WAS A BAD IDEA. My husband is diabetic so we have to watch the sugar and carbs. Made them with little one home sick to sneak some vitamin C in!! To the wet ingredients, add the flour, oats, baking soda, salt and spices. Thanks for your feedback! Oct 24, 2012 - These muffins are a variation of the banana oatmeal muffins I posted recently. Mix together streusel ingredients in a bowl and set aside. These easy muffin cups are not only delicious, but they're the perfect grab-n-go breakfast or snack with warm fall flavors! I’ll gladly whip up a batch of these muffins in the evening so my kids have something wholesome to enjoy at school for the next few days! Stir in oats and raisins. Line a 12-muffin tin with muffin liners and lightly spray the pan with oil spray. Spoon the batter evenly into the 12 muffin cups you've prepared with paper liners. I left off the toppings but otherwise followed the recipe exactly. Hello Chrissie, They’re a great way to showcase seasonal flavors (like these Lemon Pistachio Muffins, these Raspberry Lemonade Muffins, or even these Double Chocolate Zucchini Muffins), and it’s usually pretty quick and easy to throw them together yet make it look like you spent all day slaving away in the kitchen! These healthier pumpkin oatmeal muffins have 206 calories per muffin. Mix together streusel ingredients in a bowl and set … I thought I had rolled oats, but only have steel cut.. will those work? Set aside. This website uses cookies to improve your experience while you navigate through the website. Divide among the prepared muffin tin. Add oats to a blender and pulse until ground into a flour. Combine flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in … I used homemade applesauce and leftover oatmeal and doubled the recipe and it turned out great! Use the toothpick test to be sure they’re done! These Pumpkin Oatmeal Muffins will not disappoint! These muffins contain 173 calories each without the added pumpkin seeds and 226 calories with. Thanks for this recipe! – also added some walnuts on top, So glad you enjoyed them!! Fall is pumpkin spice season around here. Preheat oven to 375°. Let me know in the comments below, what’s your favorite healthy fall recipe? Pour batter evenly into muffin pan. Each muffin clocks in at 100 calories and counts as one SmartCarb and one Extra on the Nutrisystem plan. This website uses cookies to improve your experience, you can opt-out if you wish. Baked with pumpkin and gooey chocolate chips, this muffin recipe is an easy breakfast option or fall treat. You can find more delicious recipe videos on my YouTube channel. Topped with the pumpkin seeds! Privacy Policy. Popped them back in for a grand total of 25 minutes. I will make these again. I don’t bake with Splenda, so I can’t comment, however most sugar substitutes that are made to behave like granulated sugar should work. Made eleven slightly larger gorgeous muffins. Fill 12 greased or paper-lined muffin cups two-thirds full. Thanks for taking the time to leave a comment!!. I made a few substitutions for my preferences, and they still turned out amazing- they tasted like a pumpkin pie! Go get your pumpkin … Set aside. Can you give the metric equivalent for the recipe so that it’s eaiser to measure in terms of grams and milliliter ? They’re just so tasty and they’re perfect for breakfast or a snack on-the-go! They looked attractive, so I wanted to love them, but we had no chemistry, you know? If so, I’ve got you covered! These Healthy Pumpkin Oat Muffins are packed with real pumpkin, applesauce, and whole grain oats, making them one of the best healthy muffin recipes for fall! This category only includes cookies that ensures basic functionalities and security features of the website. Thanks, very tasty not too sweet and very nice texture. It made me a bit sad, because I can’t help comparing them to my favorite pumpkin roll, and nothing CAN compare to a good pumpkin roll. 1 ½ cups low-fat milk. But opting out of some of these cookies may have an effect on your browsing experience. I have a question: would I be able to substiture the pumpkin with mashed bananas or something of a similar consistency to make different flavored muffins? I’m sorry the recipe wasn’t love at first sight for you . One of my family members is diabetic, so do you know if I could use Splenda instead of the brown sugar? If you prefer or out of maple syrup, you can swap it with honey. I’d like to make these for my family. Use gluten-free certified oats! Pre-heat the oven to 325 F degrees. Place the oats, cinnamon, baking soda, nutmeg, cloves, and salt into your food processor. If you want to try a good recipe, this. Top with chocolate … Line 12 medium muffin cups with paper baking cups or spray bottoms only with cooking spray. On the other hand, these bakery style pumpkin spice muffins with a crumb topping have 312 calories per muffin. The baking pan was silicone and didn’t need liners or grease to pop out a great little muffin. I tried playing with the recipe. Fold in the dry ingredients into wet ingredients just until they are combined. These muffins contain approximately 173 calories each without the added pumpkin seeds, and approximately 226 calories each with the added pumpkin seeds. To a large bowl, add the pumpkin, applesauce, brown sugar, eggs, vanilla and canola oil. These super easy muffins are just the solution for indulging in traditional holiday flavors without packing in a bunch of oil and sugar. Grumble. Delicious. could you please advise as to how many calories per muffin, with this recipe (pumpkin -oat-muffins) No substitutions. ), Crock Pot French Onion Soup With White Beans, No-Knead Cranberry Honey Walnut Artisan Bread. Vegan. Gently fold in the rolled oats. Thanks for taking the time to leave a comment! Whisk together the coconut oil, maple syrup, and eggs in a bowl. Was the time out of the oven to finish cooking or just to cool? These are delicious! Used coconut oil instead of vegetable oil. But to your question, 1 cup liquid is 250ml but dry ingredients and ingredients like butter vary (1 cup flour is 120 grams and 1 cup butter is 225 grams for example). I should have stuck to my usual add in: walnuts. The only change I made was to use whole wheat flour and they turned out great! Ingredients: 3 ½ cups old-fashioned rolled oats. Grumble. Easy to make. What size can of pumpkin?Will 796ml do a double batch?And I am diabetic and splenda brown sugar blend and Also used 1/2 cup of maple syrup instead of the brown sugar because I like my muffins without too much sugar of any kind.Since I don’t like cloves or nutmeg I used 1/4 tsp of cardomon instead. I’ve got a gas oven and an electric, and they both ALWAYS need more time than the recipe says. Looking forward to baking these muffins Required fields are marked *. Baking pumpkin muffins with almond flour is an excellent option to make healthy pumpkin muffins gluten free. Hi there – maple syrup instead of brown sugar Thanks for supporting The Busy Baker and helping me bring you more great recipes! Fill each … Thanks so much for posting it. Enjoy as a quick, grab-and-go breakfast or reheat for a post-workout snack! In a separate medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. The old-fashioned rolled oats type. So glad you liked them!! I always feel it was me, not you, and I second guess everything trying to figure out where I went wrong. I only had salted pumpkin seeds so I used Walnuts or pecans on top . The oatmeal mix I used had ancient grains in it and it worked well too. I doubled the recipe and did a few substitutions. Baked Chocolate Chip Pumpkin Oatmeal Muffins are a moist, tender, and delicious, baked good that will fill your home with scents of fall. If you are not a fan of ground oats, you can just omit them. Add in almond meal, baking powder, pumpkin pie spice, coconut … The chocolate chips were not even necessary since these were so perfect already. My Vegan Pumpkin Muffins are a perfect fit for what you’re craving! Preheat your oven to 350 degrees Fahrenheit. 1 cup pumpkin puree. I did some modifications as I like to use mashed banana to replace some sugar, so I substituted the apple sauce and about half the sugar with one large banana and they baked really well. Great blog! These Healthy, Easy Pumpkin Muffins, Healthy Pumpkin Oatmeal Muffins Recipe, Maple Pumpkin Muffins, Pumpkin Oat Muffins, « Shaved Brussel Sprout Salad with Apples and Goat Cheese. I’m curious about subbing oat flour for the all purpose flour, but not enough to actually buy or grind the oat flour to try it. Fill all the way to the top of each liner for a slight domed top, or … raw pumpkin seeds for sprinkling on before baking. Not that I’m into deceiving people, but sometimes it’s nice to make a healthier and just-as-pretty version of your favorite restaurant or coffee shop treats at home – especially when you can share them with others to prove just how easy it is to make delicious food at home! Gah! We also use third-party cookies that help us analyze and understand how you use this website. These freeze well and are best served warm. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you’d like. Bake the muffins for 17-19 minutes at 350 degrees Fahrenheit or until the tops lose their shine and they bounce back to the touch. The classic pumpkin muffin recipe is great for a quick portable breakfast or a healthy snack, and it can also be vegan, gluten free, egg free, soy free, low fat, dairy free, low calorie, and nut free.. Trending Now: Crustless Pumpkin Pie – Under 100 Calories If you are a fan of pumpkin and chocolate combination, feel free to fold in 3/4 cups of chocolate chips at the end. Preheat oven to 350 degrees F. Spray muffin pan with non-stick cooking spray. ½ cup light brown sugar. Fold in the dry ingredients into wet ingredients just until they are combined. There's nothing quite like a pumpkin muffin to put you in the fall spirit! Great muffin recipe. Using a large spoon or an ice cream scoop, fill each muffin tin with the batter. Your email address will not be published. You can find it here: https://thebusybaker.ca/best-ever-banana-muffins/. If you’ve been following my blog for awhile you already know how much I love making muffins. These are great! Thanks! You want each cup to be about 3/4 full. These muffins make a great after school snack or a snack for school lunches! Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. The recipe yields 12 pumpkin baked oatmeal cups. This recipe makes a dozen Pumpkin muffins. I needed to make them gluten free, so I used oat flour (oats ground up in the blender). So these pumpkin oatmeal muffins are definitely on the healthier side of pumpkin muffin spectrum! Thank you Check out this recipe Almond Flour Pumpkin Muffins. Cooking Instructions. Is your 1 cup = 250 ml ? Can be oil free. in large mixing bowl, mix together all ingredients except nuts, blend until just combined. Mary. Filed Under: Healthy, Muffins and Loaves, Pumpkin, Recipe Videos, Snacks, Vegetarian Tagged With: pumpkin, pumpkin spice, weight watchers. *I originally posted this recipe in October 2015 and I’m re-sharing it today with some updated photos and a brand new tutorial VIDEO to help my readers make this recipe at home! Those substitutions sound great! Thanks so much for letting us know! How should I adjust the baking time? ps- I just found your site and I’m so excited to try a bunch of your recipes! Thanks so much for your comment! Preheat oven to 350 degrees and grease or line a 12-cup muffin tin. it works fine. And this mama is pretty happy too! I added coconut and butterscotch chips. Your email address will not be published. Because most of my readers are American, I don’t always give the metric equivalent but I am updating my recipes with this information as I am able. https://www.tasteofhome.com/recipes/pumpkin-oat-bran-muffins Kid friendly. Do you have the nutrition info per each muffin? Sprinkle each muffin with rolled oats and nuts( if using). Excellent muffin!! Mix the dry ingredients together a little bit with your fingers before using a rubber spatula to fold the dry ingredients into the wet ingredients. Even though it is still hot and humid here in Upstate, NY I … Heat oven to 400°F. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 … For streusel, combine all ingredients in small bowl; mix well. You should end up with 11 muffins. They are such a perfect breakfast idea. Make-Ahead & Freezing Options If, for some reason, your pumpkin oatmeal cups last longer than 1 day, you can refrigerate leftovers for the … I’ve never actually made these as mini-muffins, but I’d suggest cutting baking time in half and watching them after that. These muffins contain 173 calories each without the added pumpkin seeds and 226 calories with. Baked couple extra minutes! 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