Pumpkin Oat Muffins

This time of year we do many things pumpkin and that includes nearly a weekly batch of some sort of pumpkin muffins or bread!  Growing up there was nothing more that I enjoyed than a muffin!  Even as an adult when I wanted something sweet I craved muffins.  In most cases, muffins are essentially a morning cake, not so healthy given they are loaded with unhealthy oils, sugar and white flour.  I love muffins because they are quick and easy to pull together, they feel like a treat compared to a bowl of oatmeal, they freeze and travel well.  For a working mom (or any mom/dad for that matter) muffins are king when you need a quick, healthy breakfast for zombie like munchkins in the morning.

 

I like to prep and mix the dry ingredients in a big mixing bowl and prep the muffin tin the night before. Then in the morning I quickly whip together the wet ingredients and combine everything up and pop them in the oven before I go to work.  The girls wake up to a heavenly pumpkin spice scented house with warm healthy muffins waiting for them in the kitchen for breakfast!  It can’t be beat!!

I save half the batch or make a double batch and freeze them in the freezer when we need a quick snack or easy breakfast.  A little on the OCD side I often have a selection of labelled containers of muffins in the freezer for the girls to choose from.  They love it because they feel like they are in a bakery choosing what they will have for breakfast or snack the next day.  Takes a little prep work or organization but for us, makes the crazy mornings easier.

Oops found a muffin that needed a little extra maple syrup sparkle!


Print Recipe
Pumpkin Oat Muffins
These healthy oat-based muffins are light, flavorful and as delicious as their coffee shop counterparts
Prep Time 10 minutes
Cook Time 25 minutes
Servings
muffins
Prep Time 10 minutes
Cook Time 25 minutes
Servings
muffins
Instructions
  1. Preheat oven to 350F. Lightly grease muffin pan or use muffin liners.
  2. In a large bowl, whisk together the dry ingredients.
  3. In a separate bowl, mix together the pumpkin, milk, sugar, oil, lemon juice and vanilla extract. Gently pour the wet ingredients into the dry ingredients, mixing until well combined. Careful not to over stir the batter. Scoop batter into prepared muffin tin.
  4. Bake in hot oven for 22-25 minutes or until the muffin tops are golden brown. For the last 5 minutes of baking, option to brush the maple syrup on top of the muffins to give them a little extra caramelized sweetness. To test readiness, insert a toothpick into the center of the muffin, they should be ready when the toothpick comes out clean (a few crumbs are fine).
  5. Remove from oven and let muffin sit in tray for 5 minutes before removing and placing on cooling rack.
Recipe Notes

NOTES
For a nut-free muffin, replace the almond flour with oat or gluten-free all-purpose flour mix.

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