Description
Healthy pumpkin oatmeal muffins that are dairy-free, nut-free, and vegetarian. Perfect for breakfast or snacks.
Ingredients
Scale
- 1 cup (245 g) pumpkin puree
- 3/4 cup (183 g) unsweetened applesauce
- 2 large eggs
- 1/4 cup (59.15 ml) avocado oil or neutral oil
- 21/2 teaspoons vanilla
- 1/3 cup (73.33 g) light brown sugar
- 11/2 teaspoon baking powder
- 1/21/2 teaspoon baking soda
- 1/21/2 teaspoon salt
- 1 1/21/2 teaspoons pumpkin pie spice
- 1 1/4 cups (150 g) whole wheat flour
- 3/4 cup (60.81 g) rolled oats
- 1/4 cup (45 g) mini chocolate chips, plus more for topping, optional
Instructions
- Mix Wet & Dry Ingredients: Start by mixing the wet ingredients in a large bowl until everything’s well blended. You will want the mixture to be smooth and creamy, with the pumpkin scent filling the air. This will help create the moist texture you will love in your muffins. Just be careful not to overdo it; you do not want lumpy batter!
- Combine with Oats & Spices: Add the dry ingredients to the wet mixture and fold them gently together. The batter should feel thick and slightly sticky while you mix. This is where the flavors meld, so be patient and avoid stirring too vigorously. If you mix too much, your muffins might end up dense.
- Scoop Into Muffin Tin: Scoop the batter into a greased muffin tin, filling each cup about three-quarters full. You will see the batter rising slightly above the rim, which is just right. This prevents ugly overflow during baking. If you fill them too high, expect a messy oven!
- Bake & Let Cool: Place the tin in the oven and let the muffins bake until they are puffed and golden brown. The delightful aroma will fill your kitchen in no time. When they are done, resist the urge to pull them out right away! Let them cool for about 15 minutes to firm up; skipping this step might leave you with muffins that crumble.
- Enjoy Your Muffins: Carefully remove the muffins from the tin and let them cool completely on a wire rack. You will get to enjoy that cozy pumpkin flavor in every bite. They are even better the next day, but watch out, they might vanish quickly if friends or family are around!
Notes
- Store in an air-tight container in the fridge for 4-5 days or in your freezer for up to a month.
- If muffins are too dense, avoid overmixing the batter for light and airy results.
- When baking, check the muffins with a toothpick; it should come out clean but moist for the best texture.
- If muffins overflow, fill each cup only 3/4 full to prevent spillover while rising.
- For best results, reheat in a microwave for 10-15 seconds or until warm.
- Pair with a warm cup of coffee or tea. Serve with a dollop of yogurt on the side. Great for lunch boxes alongside fresh fruit.
- Add nuts or seeds for extra crunch. Use different spices like nutmeg or ginger for variation. Top with cream cheese frosting for a sweet treat.
- When using substitutions like sweet potato puree, be mindful that flavor profiles will change slightly, but still yield tasty muffins.
- You can substitute pumpkin with sweet potato or butternut squash puree.
Nutrition
- Serving Size: 1 muffin
- Calories: 172
- Sugar: 11g
- Sodium: 196mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 32mg