Quantcast

Healthy Muffins that Don’t Taste Low Fat: Oatmeal Pumpkin Muffins


Oatmeal Pumpkin Muffins by Future Expat

Every fall I get excited when restaurants start serving their pumpkin specials. Seeing all of these tasty dishes inspires me to do some pumpkin baking of my own.

Pumpkin muffins are probably my favorite type of muffins…and that says a lot because I LOVE muffins and have tried tons of recipes. Unfortunately, store-bought and cafe muffins (like the pumpkin muffins I LOVE at Panera) can be quite unhealthy.

I made these Oatmeal Pumpkin Muffins a few days ago, modifying a sweet potato muffin recipe to make it pumpkin and changing quite a few things to make it more healthy. The muffins turned out moist and yummy…and I’ve been eating them for dessert and breakfast all week.

Oatmeal Pumpkin Muffins 7

Ingredients:

1 cup pumpkin
1 cup milk
1 egg, beaten
1/4 cup applesauce
3/4 cup all-purpose flour
3/4 cup white whole wheat flour
1/2 cup oatmeal (regular or quick oats)
1/4 cup white sugar
1/4 cup light brown sugar
2 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt

Topping (optional):

1/2 cup oatmeal
2 tbsp brown sugar
1 tsp cinnamon

Directions:

Oatmeal Pumpkin Muffins 1

Beat pumpkin, milk, applesauce and egg until smooth.

Oatmeal Pumpkin Muffins 2 Add the flour, oats, sugar, baking powder, spices and salt and give it a good mix.

Oatmeal Pumpkin Muffins 3

Divide the batter evenly muffin tins that have been sprayed with cooking spray (or use paper liners).

Oatmeal Pumpkin Muffins 4 Combine topping ingredients and sprinkle on top, or just make them plain. Both ways they taste great!

Oatmeal Pumpkin Muffins 5

Oatmeal Pumpkin Muffins 6I kept one plain so I could taste it both ways!

Bake at 400ºF for 20-25 minutes.

Oatmeal Pumpkin Muffins 9

Oatmeal Pumpkin Muffins 8

As you can see, these aren’t huge muffins. One batch made 11 muffins. If you want jumbo muffins, you’ll want to double the batch and increase the cooking time by a few minutes.

Note: These muffins actually taste best after they are completely cooled.

I love Pinterest, Facebook and Google+ shares!

SEE MY MOST POPULAR RECIPES:

Want nutritional information?

Click on the + sign in the recipe card below for complete nutritional information.

Oatmeal Pumpkin Muffins

From Future Expat | Breakfast and Brunch

These most pumpkin muffins are prefer for breakfast or dessert. With no oil or butter, they are some of the healthiest muffins you’ll ever make.

For step by step directions with pictures, visit: http://futureexpat.com/2013/11/oatmeal-pumpkin-muffins/

00:35
00:10
00:25

cal Calories 177kcal

Low fat Total Fat 2g

Low sat-fat Saturated Fat 1g

chol Cholesterol 21mg

sodium Sodium 152mg

carbs Total Carbohydrate 36g

Serving size 89g Calories from fat 20kcal Fiber 3g Protein 5g Sugar 14g
10 servings

Ingredients

  • 1 cup pumpkin
  • 1 cup milk
  • 1 egg, beaten
  • 1/4 cup applesauce
  • 3/4 cup all-purpose flour
  • 3/4 cup white whole wheat flour
  • 1/2 cup oatmeal (regular or quick oats)
  • 1/4 cup white sugar
  • 1/4 cup light brown sugar
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • Topping (optional):
  • 1/2 cup oatmeal
  • 2 tbsp brown sugar
  • 1 tsp cinnamon

Directions

  1. Beat pumpkin, milk, applesauce and egg until smooth.
  2. Add the flour, oats, sugar, baking powder, spices and salt.
  3. Mix until combined. Do not over mix.
  4. Divide the batter evenly muffin tins that have been sprayed with cooking spray (or use paper liners).
  5. Combine topping ingredients and sprinkle on top, or just make them plain. Both ways they taste great!
  6. Bake at 400ºF for 20-25 minutes.

Tips

  • These muffins taste best when they are completely cooled.

 


3 Responses

  1. Alexa Nernberg says:

    Pumpkin muffins are my favourite. Like the addition of applesauce in your recipe. Think I would also add some raisins and pumpkin seeds, to personalize the recipe.

  2. Annacia says:

    I have made this recipe using almond milk and they turned out beautifully. Also, should say that I used regular whole wheat and whole wheat pastry flour’s. The muffins are moist and light, I could even say fluffy and the lovely Fall flavors are on spot. If any additions were wanted I’d suggest adding some ginger.
    Two thumbs up!

Leave a Reply

Your email address will not be published. Required fields are marked *

Close

Loading ...

Sorry :(

Can't connect ... Please try again later.