This post contains affiliate links. ★☆ 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. 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!). These were very easy to make! ★☆ My favorite tips for getting your littles to enjoy their food! Bake the muffins until a toothpick inserted in the center comes out clean, 25 to 30 minutes. 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! To make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months. Your email address will not be published. And thanks to an oatmeal base, they’re also gluten-free and on the healthier end of the muffin spectrum in general. This post uses affiliate links. I'm here to help you relax about what your kids eat (and don't!) I love the hint of pumpkin pie spice too! Very easy to make but lacked flavor. You are going to love the simplicity this recipe offers and how it can be well transformed from one place to another. I will definitely make them again because they are so easy and tasty! Serve them for breakfast or as a grab-and-go snack. Serve them for breakfast or as a grab-and-go snack. Divide among the prepared muffin tin. To make this recipe you’ll need the following ingredients: TIP: To make these gluten-free, use certified gluten-free rolled oats. Amazing healthy flourless pumpkin muffins made in the blender with wholesome ingredients like oatmeal, almond butter, pumpkin puree and naturally sweetened with maple syrup. I really want to try these but need to make them by hand. (Do not use honey for kids under age one.). Please read my disclosure and privacy policy. Gluten-free: Use certified gluten-free rolled oats. 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. Info. These delicious gluten-free muffins are made with whole-grain oats (no special gluten free flours needed) and contain no refined sugar, no flour, and no oil! Healthy Flourless Pumpkin Muffins- moist, delicious, and super easy to make. Serve warm, at room temperature, or chilled. Required fields are marked *, Rate this recipe These vegan gluten free pumpkin muffins are moist, fluffy and so warming thanks to all the spices! Rate this recipe in the comments below and tag @yummytoddlerfood on Instagram! Whenever I’ve tested it at home, 2 cups of rolled oats makes just about the same about of oat flour. I'm Amy, a recipe developer, writer, and mama. Healthy Pumpkin Oatmeal Muffins (Fruit-sweetened!) Grease or line the wells of a standard 12-cup muffin tin and set it aside. Not sure if it would turn out green or gray. That’s my kind of a muffin win-win. Muffins galore! Substitute 2 teaspoons store-bought pumpkin … A great snack! I cranked open my first can of pumpkin … See recipe notes for details. You know I love a healthy muffin recipe and these pumpkin muffins are a staple in our house in the fall and winter. Can you add spinach to this for some added greens? Make these healthy (and so easy!) Serve warm or at room temperature. Spoon the batter into the prepared muffin cups, filling each almost to the top. Click here for our privacy policy and here for our terms and conditions. These healthy pumpkin-oatmeal muffins will get you in the mood for fall. this link is to an external site that may or may not meet accessibility guidelines. These Healthy Pumpkin Oatmeal Muffins are made with whole wheat flour and ground oats and sweetened with maple syrup. Use a ⅓ measuring cup and pour the batter into each muffin liner. Basically, a pumpkin muffin recipe that tastes great and you can feel great about enjoying too. These healthier pumpkin oatmeal muffins have 206 calories per muffin. Next time I will reduce the liquid 3/8 c. The muffins were extremely moist. Then, add all wet ingredients and stir well until mixture is well combined. Remove from pan after 5-10 minutes and let cool. Grind the oats into "oat flour" in a food processor or high-powered blender In a large mixing bowl, combine all dry ingredients. (I’m not sure why that happens with using yogurt in these but it’s a nice way to add more protein.). Here is our disclosure policy.Updated: September 25, 2020 / First Posted: September 14, 2020 Amy Palanjian 17 Comments. These muffins turned out very dense and moist, but tasted good. Spoon the batter into the prepared muffin cups, filling each almost to the top. Any idea why that would happen – I followed the recipe as is and used the blender.. Maybe check your baking soda? Images and text copyright Amy Palanjian 2019 (except where noted). Healthy Oatmeal Pumpkin Muffins {Gluten-free} - The Dinner-Mom This post may contain affiliate links. I also substituted maple syrup for brown sugar. Made with chocolate chips and pumpkin spice, this muffin recipe is sure to be a breakfast hit! TIP: You can serve these cold, at room temperature, or even slightly warmed. 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. These Healthy Pumpkin Muffins are fluffy, moist and perfectly sweetened. If you are tired of the classic french toast breakfast for every morning, try out something new – Pumpkin Butter Oatmeal French Toast Muffins. How long do pumpkin oat muffins keep. Line a muffin tin with silicon muffin liners or generously spray a muffin tin with non-stick cooking spray to prevent the cups … You want each cup to be about 3/4 full. Oil or spray muffin tins with cooking spray. How to Make Healthy Oatmeal Muffins Preheat the oven to 350ºF. Healthy Pumpkin Muffins. If you love the flavor of pumpkin pie, use 2 teaspoons pumpkin pie spice. Sprinkling the muffins with pecans adds a nutty crunch to every bite. Fill each muffin cup almost to the top and bake in the preheated oven for 20-25 minutes, or until … TIP: These taste like a cross between baked oatmeal and a traditional pumpkin muffin. Loved this recipe! 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 That didn’t seem like enough so I used 3/8 c. maple syrup and 1-1/4 c. milk. Mine came out uncooked in the middle, even after keeping them in the been for extra time. Thaw in the fridge or at room temperature. Let cool in the pan for 10 minutes, then transfer to wire rack. We use blended old-fashioned oats in place of any refined flour; honey replaces a lot of sugar; and canned pumpkin makes up a large percentage of the muffins. Healthy Baked Oatmeal Protein Muffins … Sane Picky Eating Advice. Do not repost images or recipes without requesting permission at yummytoddlerfood@gmail.com. These muffins can store in the fridge in an. Will make these again and add more pumpkin pie spice or something else to give it a boost. (Though no shame if you love pumpkin all year round!) Very interested to cook this, but have no Pumpkin purée on sale in my country. EatingWell may receive compensation for some links to products and services on this website. These muffins are made with no oil or refined sugar and yet they are moist and delicious. Dairy-free: Use plain unsweetened nondairy milk. Healthy Pumpkin Muffins Ingredients: As I said, the ingredient list for these muffins is super simple. Sprinkle evenly with pecans. All Right Reserved. Sweetened with maple syrup, these baked oatmeal cups are super healthy and … Check these favorites out: Healthy Chocolate Zucchini Muffins, Easy & Healthy Banana Muffins and Blueberry Lemon Muffins. and the rest without (for my 1 year old son!)! Simplify the recipe. These look delicious! Here are a few: Milk: You can use any milk … Prepare a 12-cup muffin tin with paper liners. 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 love how hearty and full of fiber they are! Fill all the way to the top of each liner for a slight domed top, or … 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. Allow the muffins to cool, remove from the liners, sprinkle with extra pumpkin pie spice if desired … Offers may be subject to change without notice. Made some with chocolate chips (for me!) Use honey instead of maple syrup if desired. It’s official. Add this pumpkin maple muffins … Divide into 12 muffins and bake for 15-20 minutes until cooked in centre. Pop them in the microwave in the mornings for breakfast with a cup of coffee. Or in the freezer in a zip top freezer bag for up to 3 months. Yes, they’re hearty due to being all oats:). Step 2 Lightly coat a 12-cup muffin tin with cooking spray. I didn’t have pumpkin pie spice, so I used what I would put in a pumpkin pie: 1 t. Cinnamon, 1/2 t. Nutmeg, 1/2 t. Ginger and the result was fine. 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.*. So these pumpkin oatmeal muffins are definitely on the healthier side of pumpkin muffin spectrum! Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 … Healthy Pumpkin Muffin Notes & Tips. ★☆ Oh yea, I give some to the baby too with her milk. © 2020 EatingWell.com is part of the Allrecipes Food Group. These muffins have a base of oatmeal, so contain a lot of fiber and B vitamins. Just made these for breakfast and they’re delicious. If so, how much yogurt would you use. Serve cold or slightly warmed. Swiss and salami have had their day. Blend until very smooth, stopping to scrape down the sides of the bowl if needed. Top with. I love that they’re naturally sweetened with fruit and don’t require any flour or oil! Thanks in advance! Use 6 ounces and know that they will be a little flatter on top and may appear like they’ve sunken a bit but they will otherwise look/be exactly the same! Everything comes together in one bowl and is ready for baking in less than 15 minutes. Add the rest of the ingredients and stir until just moistened. Here’s a look at the process involved in making these muffins. Let’s make some! These healthy pumpkin-oatmeal muffins will get you in the mood for fall. When using store bought oat flour, would the measurement still be 2 cups, or is it less? If it’s expired or not fresh, that could cause it. Are these healthy pumpkin muffins. Bake for 20-22 minutes or until firm to the touch and lightly golden brown around the edges. Top with chocolate … With as many recipes as I have on my … Place all ingredients in a bowl and mix well. Super easy to make and absolutely delicious! We both really enjoyed them! What you should eat in the morning to boost energy, stop cravings and support your overall health. 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. Loved the pecans on top. I was wondering could you use plain Greek yogurt in place of the milk? Change it up. Here is our. 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. 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. 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. Skipped the chocolate chips, and will try with a little extra pumpkin pie spice next time! Bake for 22-32 minutes in a 350 degree oven. 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. In a blender or food processor, place the oats and process until ground into a powder. Sure, you can use Greek yogurt. No one will ever believe they’re gluten-free, oil-free, dairy-free, and refined sugar-free! Sprinkling the muffins with pecans adds a nutty crunch to every bite. Dice into smaller pieces for younger kids. These pumpkin oatmeal muffins are refined sugar-free, made with healthy whole oats, and our favorite fall vegetable. Let me know if you try it! These muffins … Lightly coat a 12-cup muffin tin with cooking spray. Yes though the color might look a little strange? Your email address will not be published. Add nuts, chocolate chips or chopped fruit cranberries or crystallized ginger. Two cups should be right. Preheat the oven to 375 degrees F and grease a standard size muffin tin. To a large bowl, add the pumpkin, applesauce, brown sugar, eggs, vanilla and canola oil. These muffins can store in the fridge in an airtight container for 3-5 days. FEEDING TODDLERS 101 COOKBOOK. Pumpkin Oatmeal Muffins to share with the kids for breakfast or snack—with or without chocolate chips! Feeding Toddlers 101 Cookbook, Get a FREE copy of my ★☆. Grease a muffin tin or line with Silicone Baking Cups. Perfect for breakfast, snacking and dessert. Whisk these ingredients together with a wire whisk until … Substitutions for healthy pumpkin muffins: There are A LOT of ways to customize these healthy pumpkin muffins to your taste buds/dietary needs. Scroll down to the bottom of this post for the full recipe. Combine flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in … Sprinkling the muffins with pecans adds a nutty crunch to every bite. I was inspired to make these muffins … Pour batter evenly into muffin pan. I think the chocolate chips are a must! They are a sweet treat, but one that you can feel good about eating. Easy Toddler Recipes. Sift together the dry ingredients. (Looking back at the ingredients, I am not surprised they are so dense.) These capture fall in muffin form. Learn how to ace hot chocolate charcuterie boards! Join me as I make a delicious and healthy, pumpkin oatmeal muffin recipe! Made with oatmeal, fresh pumpkin and lots of fall spices, they’re naturally vegan, gluten free and oil free. I also love them as a simple lunch component paired with fruit and a simple veggie for lunch. Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool. with sane advice and simple, yummy recipes More... Get a FREE copy of my Baked Oatmeal Protein Muffins– A complete and nutritious way to enjoy breakfast. And they are super moist and not very crumbly, so make a perfect breakfast or snack for kids…and us parents. Spoon batter into the greased muffin tins and bake for approximately 18-20 minutes (until a toothpick comes out clean). Yummy Toddler Food - www.yummytoddlerfood.com, Copyright © 2020 Yummy Toddler Food | Site Design by, This post contains affiliate links. So easy to make, baked in individual cups so they are easy to grab and go! Add a few chocolate chips to the tops of each muffin if desired. Add in the protein from milk and eggs and the Vitamin A from pumpkin and you have a balanced meal in muffin form. Filder Under:Dairy-Free, Gluten-Free, Muffins, Nut-Free, Recipes, Snacks, Vegetarian. You want each cup to be about 3/4 full. ★☆ How to make one from scratch? The perfect breakfast … Jump to Recipe. Healthy oatmeal muffins are a convenient and nutritious breakfast the whole family will love. Healthy Pumpkin Blender Muffins are made by placing wholesome ingredients in a blender and processing until smooth – just blend, bake, and enjoy! Be sure to use pumpkin puree, not pie filling. Delicious pumpkin oatmeal muffins are the perfect grab-n-go breakfast or snack with our favorite fall flavors! Try out this recipe and share it as a back to school recipe idea or just have fun eating it with your closest friends. If you omit the chocolate chip, there are 171 calories per muffin. For mini muffins, bake for 12-14 minutes or until a cake tester inserted into the centers comes out cleanly. Divide among the prepared muffin tin. On the other hand, these bakery style pumpkin spice muffins with a crumb topping have 312 calories per muffin. , chocolate chips or chopped fruit cranberries or crystallized ginger them for breakfast and they ’ re hearty to... 2 teaspoons store-bought pumpkin … Join me as i said, the ingredient for. Naturally sweetened with maple syrup healthy pumpkin oatmeal muffins combined, i am not surprised they so. Our disclosure policy.Updated: September 25, 2020 / first Posted: September 14, 2020 Amy Palanjian 2019 except... The flavor of pumpkin … Baked oatmeal and a traditional pumpkin muffin chips and spice... 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Blueberry Lemon muffins but tasted good can use any milk … healthy pumpkin oatmeal muffins ( Fruit-sweetened healthy pumpkin oatmeal muffins. Due to being all oats: ) rest without ( for my 1 year old!...
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