These Pumpkin Oatmeal Muffins are the perfect grab-n-go breakfast or snack with our favorite fall flavors! http://detoxinista.com/how-to-make-flax-eggs-or-chia-eggs/, Made these as directed with craisins as add in and 2tbsp maple syrup, as I didn’t want them to sweet. I used the recipe as is and but used mini chocolate chips and pepitas (1/4c each) and the muffins were delicious! I let them cool for the 10 minutes and they seemed a little too soft in the middle even though the toothpick came out clean, is this fairly normal? Good luck! Glad you enjoyed the flavor! In a medium mixing bowl, stir together wet … Stir well to incorporate. Your email address will not be published. Sweetened with maple syrup, these baked oatmeal cups are super healthy and contain no oil, butter or refined sugar. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. 1 cup quick oatmeal. These oatmeal pumpkin muffins (courtesy of the Wheat Foods Council) would make a great breakfast or snack for Thanksgiving, Halloween or any fall morning. Perfect for breakfast with my morning culpa joe! I like the second batch with pecans added. 1/2 teaspoon salt Lovely muffins and I loved the part about them only having 100 calorie a piece. Stir pumpkin puree… In a large bowl, stir together oats, baking powder, spices and salt. Really enjoy these! I’m so glad you loved them as much as I do! Yes, banana would totally work. I substitute 1/2 cup of wheat or almond flour for the white flour, add a half cup of chopped nuts and use extra cinnamon instead of the pumpkin pie spice. Watch the video below to see just how easy these pumpkin muffins are to make. 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. The thing is, I’ve been making these muffins on repeat all summer long. Here’s what you need: Making pumpkin oatmeal muffins is as easy as 1, 2, 3! Delicious! These are perfect! Have you tried this recipe using sweet potato instead of pumpkin? Baked oatmeal muffin cups are a staple in our kitchen. Add in the protein from milk and eggs and the Vitamin A from pumpkin and you … We will see how that turns out. In a large bowl, combine the first six ingredients. Once ready to eat, just reheat them in the microwave for 20-30 seconds or enjoy cold. Nutritional information calculated using 1 egg and 1/4 cup mini chocolate chips. Allow muffins to thaw for about 30 minutes before enjoying, or pop muffins into the … Freezing: place pumpkin oatmeal muffins in a freezer-friendly container in the freezer for up to 1-2 months. Baking pumpkin muffins with almond flour is an excellent option to make healthy pumpkin muffins gluten free. These soft, chewy, texture-filled pumpkin oatmeal muffins are naturally gluten-free (make sure your oats are certified GF), kid-friendly and totally customizable. Pumpkin oatmeal muffins are great to meal prep for the week. Just grease your muffin pan and you are ready to bake. Allow to cool for 10 minutes before serving. I made these today, they turned out great, love the taste. Read this helpful blog post for instructions. Once ready to eat, just reheat them in the microwave for 20-30 seconds. If you don't allow these to cool before taking them out of the muffin pan, they will fall apart. * Percent Daily Values are based on a 2000 calorie diet. I do not recommend using paper liners for the these oatmeal cups, as they have a tendency to stick. Hope you enjoy! Hello! For streusel, combine all ingredients in small bowl; mix well. &mdashCarol Hale, Sarver, Pennsylvania, Pumpkin Oat Muffins Recipe photo by Taste of Home. Stir in oats and raisins. I did a quick google search and looked at some other similar recipes and all use old fashioned oats. They’re even great to pop in the kids’ lunchboxes for a welcome treat!  Curious if you could substitute the pumpkin with banana? Tips to make Healthy Oatmeal Pumpkin Muffins. These easy pumpkin baked oatmeal cups are easily gluten and dairy free, freezer-friendly and great for both adults & kids! Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox! Allow the mixture to set and thicken for about 3-5 minutes before spooning into your muffin pan. My kids love these for an easy breakfast or after school snack and I often enjoy them as dessert with a cup of hot tea. Really good flavor and definitely hit that seasonal craving :), It isn't considered Thanksgiving or Christmas in my house until these are on the table. I forgot to put the topping on these so we made sure to spread on a little butter before eating. They’re filled with nutritious pumpkin and lots of nubbly oats, warmly spiced, and only lightly sweetened. These flourless Baked-Oatmeal Muffins are like eating a bowl of creamy oatmeal in muffin form. Not sure what was off about these, they did seem a bit dense. There's nothing quite like a pumpkin muffin to put you in the fall spirit! If you try it, let us know how it turns out. Pour the pumpkin mixture into the dry ingredients and stir until blended. I made them last night and used Egg Replacer and put two cups of the oats in a food processor before mixing. PLUS, get weekly recipe updates straight to your inbox from Kim's Cravings. They are delicious even without the topping or the raisins since i’m Not fond of them. This Pumpkin Oat Muffins recipe is made with whole wheat flour for a healthier, whole grain breakfast muffin. Also, tag @kimscravings on Instagram with a picture of your creation. Thank you for this healthy and versatile recipe. I hope this helps them come out moist and fluffy as well as freezable for later use. Thank you! These muffins are delicate until they cool … Baked Chocolate Chip Pumpkin Oatmeal Muffins are a moist, tender, and delicious, baked good that will fill your home with scents of fall. Combine flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves … You will have some yummy baked oatmeal cups in no time! You can feel good about grabbing one or two to eat on the go. Oatmeal To-Go Pumpkin Chocolate Chip Muffins — These pumpkin chocolate chip muffins are essentially baked oatmeal bites with the perfect amount of pumpkin spice!! Pumpkin oatmeal muffins. 1/2 cup packed brown sugar. Oatmeal Pumpkin Muffins make a great start to your day or a tasty afternoon snack. Thanks so much for the great recipe! As a bonus, they are sweetened with dark brown sugar and maple syrup—not refined sugar. I did not like the flavor and my family did not like it either. Share your name and email to receive a free guide for making the BEST whole grain pancakes and waffles and my exclusive Copycat Kodiak Cakes Flapjack and Waffle recipe. They have more flavour and are very moist. Adding sunflower seeds means there's a bit of protein in these muffins too, making them … Sprinkle some extra chocolate chips over the tops of the muffins before they go into the oven for an extra special presentation. Sweetened with maple syrup, these baked oatmeal cups are super healthy … Pumpkin Streusel Muffins with Cream Cheese Filling, Pumpkin-Apple Muffins with Streusel Topping, 25 Perfect Pumpkin Bread Recipes for Fall, Do Not Sell My Personal Information – CA Residents, 1 large egg, room temperature, lightly beaten. I'm the girl, Kim, behind Kim's Cravings. These pumpkin oatmeal muffins are absolutely delicious! Delicious pumpkin oatmeal muffins are the perfect grab-n-go breakfast or snack with our favorite fall flavors! Cooking Instructions. It's time to celebrate all that fall has to offer, starting with these pumpkin oatmeal muffins. Preheat oven to 375°. Bake for 30 minutes and until the center of each oatmeal muffin is set. Prepare a 12-cup muffin tin with paper liners. Don't miss a single recipe from Kim's Cravings — sign up for posts by email! Delicious pumpkin oatmeal muffins are the perfect grab-n-go breakfast or snack with our favorite fall flavors! The muffins will not rise. I was not impressed with these. These Oatmeal Flax Pumpkin Muffins are a healthier pumpkin muffin that is pretty much guilt free! Thanks for taking time to leave feedback! Oat flour pumpkin muffins are a hearty, delicious healthy pumpkin muffin made with just a few simple ingredients! A bit dense on day 2, but that happens to lots of muffins. These muffins were sooo good and easy to make. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox. They're also very easy to make. Can you make them with Quick Cooking Oats? My family didn’t like the texture, but I loved them. They’re also loaded with fiber so you’ll stay satisfied through the morning. I subbed in stevia for maple syrup. Do you store them in the refrigerator or room temp!? Made with 100% whole grains and very low sugar, they make a healthy breakfast that is reminiscent of a warm bowl of oatmeal… Preheat oven to 350 degrees F. Spray muffin pan with non-stick cooking spray. You also can follow this recipe, but swap in a 1:1 baking blend for the wheat flour. Simply stir together all the dry ingredients in a large mixing bowl. So whenever the baking mood strikes (or you just feel like a sweet snack,) these muffins … 🙂, Love these. Would you recommend putting the oats in a food processor or would that make these too dense? Place the muffin tin on a cooling rack to cool. Second, you gently fold in the dry ingredients including … Thank you! Use gluten-free certified oats! I made them in the larger muffin tins to get six big ones. I would say that the consistency was pretty good but perhaps the charm of them being made with the oats in their original form was lost. Sprinkle 1 rounded teaspoonful over each muffin. Once ready to eat, you can microwave them for 45 seconds-1 minute or until warm. My husband doesn't like my regular pumpkin bread because it's too oily. Your email address will not be published. Allow them to cool completely after baking, then place them in a zippered bag or in an airtight container and freeze for up to 3 months. If you try this pumpkin oatmeal muffin recipe, let me know! They will last for up to 3 months in the freezer. Vegan. It is a very dense muffin because there is no flour. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. 🙂. Whisk all-purpose flour, whole wheat flour, sugar, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Add pumpkin, egg, maple syrup, vanilla extract, milk and optional add-ins (if using). Required fields are marked *. They are such a perfect breakfast idea. Â, So happy you enjoyed! Healthy Pumpkin Muffins These muffins have a base of oatmeal, so contain a lot of fiber and B vitamins. We all loved them!  Thank you for the recipe! This combines all of my favorite flavors in a hearty muffin! I haven’t tried it, but it may also work without the egg. Indulged in snacktime with my young children after letting them set…perfect consistency! 1 1/2 teaspoons baking soda. 1/2 cup chopped pecans. Once you’ve combined wet and dry ingredients. easy oatmeal pumpkin muffins, healthy oatmeal muffins, oatmeal pumpkin muffins. When I make them again, I’ll try pecans/walnuts. Thanks so much for sharing and I love the idea of adding craisins. There’s a good chance you have everything you need for this easy recipe! Home » All Recipes » Breakfast & Brunch » Pumpkin Oatmeal Muffins. The set up nicely and made a very filling and satisfying breakfast. They are the perfect grab-n-go breakfast or afternoon snack. These Oat Flour … I used a knife around the sides to make removal easier. My family prefers the pumpkin-apple streusel muffins. No refined flour, sugar, butter, or dairy! Pumpkin and chocolate are the perfect flavor pairing, and these muffins are no exception. To a large bowl, add the pumpkin, applesauce, brown sugar, eggs, vanilla and canola oil. They’re the … These pumpkin oatmeal muffin cups couldn’t be any easier to make! It’s so fun to see what you’re cooking! I will definitely add this recipe to the keepers list. I would like to know if I could use fresh pumpkin in this recipe? Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray. These freeze well too, so make a double batch! In a small bowl, combine the brown sugar, flour and pie spice; cut in butter until crumbly. Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Here’s a few ideas for making them your own: Keep muffins fresh by storing them in a zippered bag or in an airtight container in the fridge for up to a week. Please stick around and join me on my journey to create healthy, clean and yummy food for myself and my family. You might try cooking them slightly longer and letting them cool a little longer next time. Check out this recipe Almond Flour Pumpkin Muffins. Use raisins instead of chocolate chips, for the healthiest of muffins. These are cooking now. Once ready to eat, you can microwave them for 45 seconds-1 minute or until warm. Some of my favorites include pumpkin chocolate chip muffins, pumpkin cupcakes and these pumpkin oatmeal muffins. A friend just shared this recipe with me yesterday. DIRECTIONS heat oven to 375*F. Grease and flour muffin tins, or use paper liners. They are definitely a softer muffin, as they don’t have any flour and the pumpkin. in large mixing bowl, mix together all ingredients except nuts, blend until just combined. Enjoy the flavors of pumpkin pie in easy-to-eat muffin form. Cool for 5 minutes before removing from pan to a wire rack. Step 2 Lightly coat a 12-cup muffin tin with cooking spray. That is all I have in the pantry now. Chocolate Chips. I’m so glad you loved them as much as I do! How To Make Pumpkin Muffins: To make this pumpkin muffins recipe, simply: Make your oat “flour”: Add your oats to a blender or food processor and pulse until they reach a flour-like consistency. Grind the oats into "oat flour" in a food processor or high-powered blender For those of you who say it’s too early for pumpkin, I hear you. I’ve got this very similar recipe with banana >> https://www.kimscravings.com/baked-banana-oatmeal-cups/. Preheat oven to 400 and prep muffin tins (with non-stick spray or liners). These are really good and moist. In a large bowl add in The topping is great, too. Serve warm. I read the comments from others that have made these muffins. This recipe for pumpkin breakfast muffins is based on our beloved recipe for banana oatmeal muffins, first published in 2015.Those muffins are packed with whole grains, don’t have much sugar, no added butter or oil, but still tons of satisfying flavor. Preheat oven to 350 degrees. 1 tablespoon baking powder. A great make-ahead for weekday breakfasts or a special treat warm out of the oven. Preheat oven to 375 degrees F. Stir oats, milk, pumpkin, brown sugar, vanilla, baking powder, pumpkin pie spice, salt and eggs together in a large bowl until fully incorporated. Spoon the batter into the prepared muffin cups, filling each almost to the top. I still, even after the long, heinous winter that we just endured up here in the Great White North -AKA Edmonton- have a freezer full of pumpkin … With plenty of pumpkin flavor and cinnamon spice, the best pumpkin muffins … I think of them more as a baked oatmeal muffin!! I make a batch of chocolate chip pumpkin oatmeal muffins almost every week during the fall months. Thank you for sharing 🙂. Hello and welcome! Â. These naturally sweetened, soft, and fluffy gluten-free one bowl pumpkin muffins are made with oat flour, pumpkin puree, maple syrup, and creamy natural peanut butter. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean. I also used coconut oil instead if regular canola oil. I added some additional oatmeal to the topping but otherwise used the recipe as is. It’s best to either grease the muffin tin with cooking spray or use silicone liners. A super versatile recipe. I haven’t tried that, so I can’t say for sure. These muffins turned out well A good basic muffin and easy to put together. Fill muffin cups almost completely full with batter. Stir in the dates and 1 cup of rolled oats. Scoop about 1/4 to 1/3 cup of batter into each muffin cup, filling each about two-thirds full. Whisk these ingredients together with a wire … I liked these muffins without the chocolate chips. Grease muffin tin or use liners. Good luck! Spread with peanut butter for an extra fat and protein boost. Taste of Home is America's #1 cooking magazine. I only used half as much maple syrup as it called for and mixed in dates and mini chocolate chips and it was plenty sweet enough. Storing them in the fridge would be best. Heat oven to 400°F. If you ask me, you simply cannot go wrong with baked goods when they involve pumpkin. If you’re enjoying a leisurely breakfast at home and don’t really need the grab-n-go option of a muffin, these are just as good all mashed up in a bowl with a splash of almond milk and my husband has been enjoying them slathered with. In a large bowl, combine the first six ingredients. Plan The Best Trip To Magnolia Market At The Silos, http://detoxinista.com/how-to-make-flax-eggs-or-chia-eggs/, https://www.kimscravings.com/baked-banana-oatmeal-cups/. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. Petitas were okay but i think pecans/walnuts would be better. I bet it would work just fine. Keep muffins fresh by storing them in a zippered bag or in an airtight container in the fridge for up to a week. The old-fashioned rolled oats type. More great muffin recipes, breakfast recipes, lunch recipes, and dessert recipes can be found on RecipeTips.com. My Vegan Pumpkin Muffins are a perfect fit for what you’re craving! These oatmeal muffins freeze beautifully! They are SO delicious and versatile.I filled my Fall, pumpkin cravings and so healthy, too. The general consensus was that they were a not dry so I used the whole can of pumpkin. Stir in oats and raisins. What can be used to substitute egg in this recipe? They’re infused with pumpkin, full of warm spices and plenty of chocolate chips. Yum! The process of making this healthy pumpkin muffin recipe has 3 folds: First, you start with mixing the wet ingredients in a large bowl. I also skip the topping. Thank you!Â. They are incredibly soft and moist and so delicious. Add the pumpkin puree, eggs, Greek yogurt, maple syrup, baking powder, baking soda, vanilla, salt, and pumpkin pie spice to the jar of the blender and blend until smooth, 30 seconds to 2 … So happy that you enjoyed, Barbara! These easy and healthy pumpkin oatmeal muffins are super simple to make and taste delicious. Ill add a comment once we get them out of the oven and dig in.I omitted the topping. An extra bonus! 1 1/2 cups flour. Combine your dry ingredients: Add the pumpkin … After cooling, they will set well. Mini-sized chocolate chips will more evenly distribute chocolate in every bite. I haven’t tried that, but I interchange the two often and I’ve had great results. Fill 12 greased or paper-lined muffin cups two-thirds full. Will definitely be making them again. I will make these and then make them using the idea from Rebecca. Preheat oven to 375°. And because of tbe little bit of baking soda that is in the recipe I added a about 1/2 tsp apple cider vinegar. The taste was yummy and my partner has already eaten three of them! Allow them to cool completely after baking, then place them in an airtight container or reusable bag and freeze for up to 3 months. They will last for up to 3 months in the freezer. I personally feel that chocolate does not go with pumpkin pice spices. 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With pumpkin pice spices versatile recipe http: //detoxinista.com/how-to-make-flax-eggs-or-chia-eggs/, https: //www.kimscravings.com/baked-banana-oatmeal-cups/ a 12-cup muffin tin with spray. Haven ’ t tried it, let us know how it turns out protein boost muffin... Can not go with pumpkin, i ’ ll try pecans/walnuts ill add a once. With plenty of chocolate chip pumpkin oatmeal muffin recipe, but swap in a large bowl, together! It turns out basic muffin and easy to put together put together calorie a.... Dig in.I omitted the topping on these so we made sure to spread on a little next... Were a not dry so i can ’ t like the flavor and cinnamon spice the. Egg, pumpkin Oat muffins recipe is made with just a few simple ingredients by taste of.! I’Ve been making these muffins are the perfect flavor pairing, and i loved the part about them having! 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