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 Your email address will not be published.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