Your email address will not be published. These delicious pumpkin muffins are made with better-for-you ingredients and a fraction of the fat, calories and sugar you’ll find in regular pumpkin muffins.*. They are a sweet treat, but one that you can feel good about eating. Serve cold or slightly warmed. I also substituted maple syrup for brown sugar. this link is to an external site that may or may not meet accessibility guidelines. Simplify the recipe. Just made these for breakfast and they’re delicious. Pour batter evenly into muffin pan. Here is our. These capture fall in muffin form. They are so easy to make in a blender or food processor and you can make them with one arm if you have a kiddo on your hip—which is handy because I know how real life goes. Serve warm, at room temperature, or chilled. Sprinkle evenly with pecans. These Healthy Pumpkin Muffins are fluffy, moist and perfectly sweetened. Any idea why that would happen – I followed the recipe as is and used the blender.. Maybe check your baking soda? Made some with chocolate chips (for me!) Fill all the way to the top of each liner for a slight domed top, or … Use a ⅓ measuring cup and pour the batter into each muffin liner. Add this pumpkin maple muffins … Healthy Pumpkin Muffins Ingredients: As I said, the ingredient list for these muffins is super simple. Skipped the chocolate chips, and will try with a little extra pumpkin pie spice next time! Required fields are marked *, Rate this recipe My favorite tips for getting your littles to enjoy their food! This post contains affiliate links. Sprinkling the muffins with pecans adds a nutty crunch to every bite. Are these healthy pumpkin muffins. These healthier pumpkin oatmeal muffins have 206 calories per muffin. Filder Under:Dairy-Free, Gluten-Free, Muffins, Nut-Free, Recipes, Snacks, Vegetarian. Add a few chocolate chips to the tops of each muffin if desired. Click here for our privacy policy  and here for our terms and conditions. These look delicious! How to make one from scratch? Be sure to use pumpkin puree, not pie filling. And they are super moist and not very crumbly, so make a perfect breakfast or snack for kids…and us parents. If so, how much yogurt would you use. We both really enjoyed them! Sane Picky Eating Advice. ★☆ See recipe notes for details. Use of this site constitutes acceptance of our, Trader Joe’s Just Spilled Details About 9 Products Coming to Stores This Holiday Season, Hot Cocoa “Charcuterie” Boards Are Our Favorite New Holiday Trend, Nutrition © 2020 EatingWell.com is part of the Allrecipes Food Group. And thanks to an oatmeal base, they’re also gluten-free and on the healthier end of the muffin spectrum in general. I will definitely make them again because they are so easy and tasty! Made with oatmeal, fresh pumpkin and lots of fall spices, they’re naturally vegan, gluten free and oil free. Prepare a 12-cup muffin tin with paper liners. I love how your recipes are so perfectly simple that it’s easy to tell just by reading them how good they will turn out! Line a muffin tin with silicon muffin liners or generously spray a muffin tin with non-stick cooking spray to prevent the cups … These healthy pumpkin-oatmeal muffins will get you in the mood for fall. Rate this recipe in the comments below and tag @yummytoddlerfood on Instagram! What you should eat in the morning to boost energy, stop cravings and support your overall health. Divide into 12 muffins and bake for 15-20 minutes until cooked in centre. (Looking back at the ingredients, I am not surprised they are so dense.) ★☆. Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool. This post uses affiliate links. Dairy-free: Use plain unsweetened nondairy milk. 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. I wasn’t sure what a flourless muffin would be like, but the oats give them texture and great chewiness. These healthy pumpkin muffins are a delicious Fall treat, made with easy whole food ingredients. Let cool in the pan for 10 minutes, then transfer to wire rack. These taste like a cross between baked oatmeal and a traditional pumpkin muffin (they don’t have any flour, so they’re a little denser than a traditional muffin, but still super moist!). Place all ingredients in a bowl and mix well. Sift together the dry ingredients. Healthy Pumpkin Muffins. Healthy Oatmeal Pumpkin Muffins {Gluten-free} - The Dinner-Mom Sprinkling the muffins with pecans adds a nutty crunch to every bite. Substitute 2 teaspoons store-bought pumpkin … Grind the oats into "oat flour" in a food processor or high-powered blender In a large mixing bowl, combine all dry ingredients. I love how hearty and full of fiber they are! Loved this recipe! Next time I will reduce the liquid 3/8 c. The muffins were extremely moist. If you are tired of the classic french toast breakfast for every morning, try out something new – Pumpkin Butter Oatmeal French Toast Muffins. I think the chocolate chips are a must! Pop them in the microwave in the mornings for breakfast with a cup of coffee. Fill each muffin cup almost to the top and bake in the preheated oven for 20-25 minutes, or until … When using store bought oat flour, would the measurement still be 2 cups, or is it less? Yes though the color might look a little strange? I was inspired to make these muffins … TIP: You can serve these cold,  at room temperature, or even slightly warmed. Dice into smaller pieces for younger kids. Thaw in the fridge or at room temperature. These muffins have a base of oatmeal, so contain a lot of fiber and B vitamins. Offers may be subject to change without notice. These vegan gluten free pumpkin muffins are moist, fluffy and so warming thanks to all the spices! Blend until very smooth, stopping to scrape down the sides of the bowl if needed. Healthy Pumpkin Blender Muffins are made by placing wholesome ingredients in a blender and processing until smooth – just blend, bake, and enjoy! To make this recipe you’ll need the following ingredients: TIP: To make these gluten-free, use certified gluten-free rolled oats. Basically, a pumpkin muffin recipe that tastes great and you can feel great about enjoying too. Sprinkling the muffins with pecans adds a nutty crunch to every bite. Pumpkin Oatmeal Muffins to share with the kids for breakfast or snack—with or without chocolate chips! Yes, they’re hearty due to being all oats:). Feeding Toddlers 101 Cookbook, Get a FREE copy of my These muffins can store in the fridge in an airtight container for 3-5 days. Serve them for breakfast or as a grab-and-go snack. and the rest without (for my 1 year old son!)! Made with chocolate chips and pumpkin spice, this muffin recipe is sure to be a breakfast hit! Lightly coat a 12-cup muffin tin with cooking spray. Bake for 20-22 minutes or until firm to the touch and lightly golden brown around the edges. The recommendation when I looked up the conversion, was to reduce the liquid in the recipe by 2 T. if you converted 1 c. of sugar to 3/4 c. syrup. Grease a muffin tin or line with Silicone Baking Cups. ★☆ Baked Oatmeal Protein Muffins– A complete and nutritious way to enjoy breakfast. Super easy to make and absolutely delicious! Make these healthy (and so easy!) Step 2 Lightly coat a 12-cup muffin tin with cooking spray. In a blender or food processor, place the oats and process until ground into a powder. Bake for 22-32 minutes in a 350 degree oven. Use honey instead of maple syrup if desired. TIP: These taste like a cross between baked oatmeal and a traditional pumpkin muffin. A great snack! Combine flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in … Scroll down to the bottom of this post for the full recipe. Will make these again and add more pumpkin pie spice or something else to give it a boost. EatingWell may receive compensation for some links to products and services on this website. Muffins galore! To a large bowl, add the pumpkin, applesauce, brown sugar, eggs, vanilla and canola oil. With as many recipes as I have on my … (Do not use honey for kids under age one.). Very interested to cook this, but have no Pumpkin purée on sale in my country. Preheat the oven to 375 degrees F and grease a standard size muffin tin. Delicious pumpkin oatmeal muffins are the perfect grab-n-go breakfast or snack with our favorite fall flavors! To make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 … So these pumpkin oatmeal muffins are definitely on the healthier side of pumpkin muffin spectrum! Let me know if you try it! Try out this recipe and share it as a back to school recipe idea or just have fun eating it with your closest friends. Top with chocolate … Here are a few: Milk: You can use any milk … How long do pumpkin oat muffins keep. Change it up. I was wondering could you use plain Greek yogurt in place of the milk? If it’s expired or not fresh, that could cause it. Jump to Recipe. Transfer the oat flour to a large mixing bowl, add the baking powder, baking soda, salt, and pumpkin pie spice, and whisk to combine well. It’s official. These Healthy Pumpkin Oatmeal Muffins are made with whole wheat flour and ground oats and sweetened with maple syrup. You know I love a healthy muffin recipe and these pumpkin muffins are a staple in our house in the fall and winter. ★☆ Healthy Pumpkin Oatmeal Muffins (Fruit-sweetened!) Very easy to make but lacked flavor. Whenever I’ve tested it at home, 2 cups of rolled oats makes just about the same about of oat flour. Gluten-free: Use certified gluten-free rolled oats. Can you add spinach to this for some added greens? Healthy oatmeal muffins are a convenient and nutritious breakfast the whole family will love. I really want to try these but need to make them by hand. How to Make Healthy Oatmeal Muffins Preheat the oven to 350ºF. Not sure if it would turn out green or gray. Or in the freezer in a zip top freezer bag for up to 3 months. Serve them for breakfast or as a grab-and-go snack. To make these by hand without a blender or food processor, use store-bought oat flour and mix the ingredients together in a mixing bowl. Allow the muffins to cool, remove from the liners, sprinkle with extra pumpkin pie spice if desired … Easy Toddler Recipes. I love the hint of pumpkin pie spice too! Add the rest of the ingredients and stir until just moistened. Loved the pecans on top. Then, add all wet ingredients and stir well until mixture is well combined. This post may contain affiliate links. Top with. Swiss and salami have had their day. These muffins are made with no oil or refined sugar and yet they are moist and delicious. Mine came out uncooked in the middle, even after keeping them in the been for extra time. That didn’t seem like enough so I used 3/8 c. maple syrup and 1-1/4 c. milk. Amazing healthy flourless pumpkin muffins made in the blender with wholesome ingredients like oatmeal, almond butter, pumpkin puree and naturally sweetened with maple syrup. Join me as I make a delicious and healthy, pumpkin oatmeal muffin recipe! The perfect breakfast … Images and text copyright Amy Palanjian 2019 (except where noted). FEEDING TODDLERS 101 COOKBOOK. Let’s make some! with sane advice and simple, yummy recipes More... Get a FREE copy of my 183 calories; protein 5.6g; carbohydrates 27.9g; dietary fiber 3.4g; fat 6.2g; saturated fat 1.1g; cholesterol 32.5mg; vitamin a iu 3239.7IU; vitamin c 0.9mg; folate 20.3mcg; calcium 86.6mg; iron 1.5mg; magnesium 38.2mg; potassium 207.3mg; sodium 212.4mg. Sure, you can use Greek yogurt. Add nuts, chocolate chips or chopped fruit cranberries or crystallized ginger. If you omit the chocolate chip, there are 171 calories per muffin. You are going to love the simplicity this recipe offers and how it can be well transformed from one place to another. These muffins are super moist and store well in the fridge or freezer—which is handy for pulling out quick breakfasts and snacks all week long. Whisk these ingredients together with a wire whisk until … Divide among the prepared muffin tin. (Though no shame if you love pumpkin all year round!) So easy to make, baked in individual cups so they are easy to grab and go! I also love them as a simple lunch component paired with fruit and a simple veggie for lunch. Please read my disclosure and privacy policy. Oil or spray muffin tins with cooking spray. Healthy Flourless Pumpkin Muffins- moist, delicious, and super easy to make. Divide among the prepared muffin tin. For mini muffins, bake for 12-14 minutes or until a cake tester inserted into the centers comes out cleanly. All Right Reserved. These store well in the fridge so you can make them a day or two ahead if you prefer—or bake and serve warm from the oven. (I’m not sure why that happens with using yogurt in these but it’s a nice way to add more protein.). 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. Bake the muffins until a toothpick inserted in the center comes out clean, 25 to 30 minutes. I'm here to help you relax about what your kids eat (and don't!) Sweetened with maple syrup, these baked oatmeal cups are super healthy and … Your email address will not be published. Do not repost images or recipes without requesting permission at yummytoddlerfood@gmail.com. Spoon the batter into the prepared muffin cups, filling each almost to the top. Check these favorites out: Healthy Chocolate Zucchini Muffins, Easy & Healthy Banana Muffins and Blueberry Lemon Muffins. Here is our disclosure policy.Updated: September 14, 2020 / first Posted: 14. Pumpkin purée on sale in my country permission at yummytoddlerfood @ gmail.com 20-22 minutes or until firm to top... Contains affiliate links a staple in our house in the middle, even after them! 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