Healthy Pumpkin Oat Muffins Food

PUMPKIN OAT BRAN MUFFINS

Steps:

• In a small bowl, combine the first six ingredients. In another bowl, whisk the egg whites, pumpkin, milk and oil until well blended. Stir into dry ingredients just until moistened. , Coat muffin cups with cooking spray; fill half full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

HEALTHY PUMPKIN OAT MUFFINS

Steps:

• Preheat your oven to 350 degrees Fahrenheit. Prepare a 12-cup muffin tin with paper liners.
• To a large bowl, add the pumpkin, applesauce, brown sugar, eggs, vanilla and canola oil. Whisk these ingredients together with a wire whisk until they're combined.
• To the wet ingredients, add the flour, oats, baking soda, salt and spices. Mix the dry ingredients together a little bit with your fingers before using a rubber spatula to fold the dry ingredients into the wet ingredients. Don't over-mix here, but stop as soon as you see the flour disappear.
• Spoon the batter evenly into the 12 muffin cups you've prepared with paper liners. Sprinkle a few oats and a few pumpkin seeds onto the top of each muffin before putting them in the oven to bake.
• Bake the muffins for 17-19 minutes at 350 degrees Fahrenheit or until the tops lose their shine and they bounce back to the touch.
• Let the muffins cool in the tin for 5-10 minutes before removing them from the tin onto a wire rack to cool completely before enjoying!

PUMPKIN OATMEAL MUFFINS

Steps:

• Pre-heat oven to 350ºF and grease a 12-cup muffin tray (I used cooking spray to keep it easy, but you can use butter or coconut oil as well).
• In a large bowl combine all of the dry ingredients; rolled oats, baking powder, pumpkin pie spice, and kosher salt. Mix well and set a side.
• In a medium bowl, combine pumpkin puree, maple syrup, eggs and milk. Whisk together and then pour the wet ingredients into the dry and stir until well combined.
• Gently stir in the pecan and the raisins and allow this mixture to sit for 5 minutes. This will allow the dry oats to absorb some of the liquid.
• Evenly divide the mixture amongst the muffin cups and pop in the oven for 20-25 minutes or until cooked through and golden brown over the top. Cool and enjoy!

PUMPKIN-BANANA-OAT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a bowl.
• Combine butter, brown sugar, and white sugar in a separate bowl and mix well using an electric mixer. Add eggs, yogurt, and vanilla extract and mix again on medium speed. Add pumpkin puree and mashed bananas and blend. Fold in chocolate chips and pecans. Stir flour mixture into batter.
• Combine granola, chocolate chips, and pecans in a bowl and set topping aside.
• Spoon batter into the prepared muffin cups, filling each 2/3 full. Sprinkle with topping.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

OCTOBER OATMEAL PUMPKIN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 6 muffin cups with cooking spray.
• 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. Stir pumpkin puree, milk, eggs, and maple syrup into the dry ingredients until batter is smooth; fold oats into batter. Scoop batter into prepared muffin cups, filling them to the top.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 30 minutes; set aside to cool 5 to 10 minutes before serving.

HEALTHY PUMPKIN MUFFINS

Steps:

• Preheat your oven to 325 degrees F. Light coat a 12-inch standard muffin tin with nonstick spray.
• In a large mixing bowl, whisk together the oil, honey, and Greek yogurt. Once blended, whisk in the egg and vanilla. Make sure the ingredients are smooth and well blended.
• Whisk in the pumpkin purée.
• Sprinkle the baking soda, cinnamon, nutmeg, ginger, allspice, and salt over the top. Whisk or use a rubber spatula to stir gently to combine.
• Sprinkle the flour and oats over the top, then with a rubber spatula, gently incorporate, just until the flour disappears.
• Scoop the batter into the prepared muffin cups, dividing it evenly (I like to use a batter or ice cream scoop for this). The cups will be very full. If desired, sprinkle on a few oats on top for decoration.
• Bake for 24 to 29 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Super moist breads like pumpkin bread can be hard to gauge; to be 100% certain, use an instant read thermometer. The center of a muffin should register 200 degrees F. Place the pan on a wire rack and let cool in the pan for 5 minutes, then with a butter knife, gently loosen the muffins and transfer them to the rack to finishing cooling (or for as long as you can resist devouring them). The muffins will be very delicate while still warm, but will firm up more as they cool.

PUMPKIN-OAT BRAN MUFFINS

Steps:

• Combine first six ingredients in a large bowl; stir well.
• Make a well in center of mixture.
• Combine pumpkin and next three ingredients; stir well.
• Add to dry ingredients, stirring just until moistened.
• Spoon into muffin pans coated with cooking spray, filling ¾ full.
• Bake at 425 degrees for 20 minutes.
• Remove from pans immediately; serve warm or at room temperature.
• Banana Oat Bran Muffins: Substitute ¾ cup mashed ripe banana for pumpkin.
• Apple-Oat Bran Muffins: Substitute 1/2 cup minced apple for pumpkin.
• Substitute apple pie spice for pumpkin pie spice.
• Add 1 Tsp ground cinnamon to dry ingredients.

PUMPKIN OATMEAL MUFFINS

Steps:

• Preheat oven to 400ºF.
• Line a 12-cup muffin tin with paper liners. Combine flour, baking powder, baking soda and pumpkin pie spice in a large bowl; then stir in oats, brown sugar, walnuts, and raisins.
• In a medium bowl, combine egg, oil, milk and pumpkin, blending well.
• Stir pumpkin mixture into dry ingredients until just moist. Fill muffin tins with batter and bake for 22 to 25 minutes, until tops spring back when lightly touched.

HEALTHY PUMPKIN MUFFINS

Steps:

• Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn't require any grease).
• In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
• Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you'd like to add any additional mix-ins***, like nuts, chocolate or dried fruit, fold them in now.
• Divide the batter evenly between the muffin cups. 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. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
• Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
• These muffins taste even better after they have rested for a couple of hours! They'll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

OAT FLOUR PUMPKIN MUFFINS

Steps:

• Preheat oven to 350F.
• Using a food processor grind 3 cups of old fashioned rolled oats into fine oat flour. You want 2.75 cups of oat flour so if you end up short, grind more oats into flour. You want to grind so that your oat flour is **very fine. (or you can purchase fine oat flour.)
• In a large bowl, whisk together honey, eggs, pumpkin puree, and unsweetened vanilla almond milk.
• In another bowl mix nutmeg, cinnamon, allspice, salt, baking soda, and baking powder with the oat flour.
• Next, add the wet mixture to the flour mixture and mix until totally combined. The batter will be a little sticky, that's okay.
• Let the mixture sit for five minutes.
• Grease muffin tin with oil. Use a ice cream scoop or muffin scoop to add batter into each muffin hole.
• Sprinkle the top with pumpkin seeds and oats for garnish.
• Bake for 15-18 minutes until inserted toothpick comes out clean.
• Let cool COMPLETELY so they aren't crumbley, but if you can't wait that long it will still be delicious!

MAKE THESE HEALTHY PUMPKIN MUFFINS IN YOUR BLENDER

Steps:

• Preheat oven to 400°. Line a 12-cup muffin tin with muffin-cup liners, round pieces of parchment paper, or spray the tin with cooking spray.
• In a blender, process the oats until they have the consistency of flour, about 1 minute.
• Combine the remaining ingredients with the oat flour in the blender; blend until smooth and creamy, about 1-2 minutes.
• Divide batter evenly among prepared muffin cups. Sprinkle with toppings of your choice.
• Bake at 400° for 15 minutes or until a toothpick inserted in center comes out clean. Cool muffins in pan 5 minutes. Remove from pan; cool completely on a wire rack.

HEALTHY PUMPKIN OATMEAL MUFFINS (VEGAN, GLUTEN FREE, DAIRY-FREE)

Steps:

• Preheat the oven to 325°F. Place cupcake liners in a standard 12-cup muffin pan.
• In a large bowl, add all the wet ingredients: pumpkin, coconut oil, coconut sugar, maple syrup, flax eggs, milk and vanilla. Whisk until well incorporated.
• Add all dry ingredients: oat flour, oats, baking powder, baking soda, spices and salt. Whisk together until just incorporated, making sure no flour patches remain.
• Pour batter evenly into muffin pan. Fill all the way to the top of each liner for a slight domed top, or fill to the top, with about a tablespoon extra for large domed tops. The batter is thick and won't spill over while baking. Optional: sprinkle oats onto muffin tops.
• Bake for 24-30 minutes. Mine took 29 minutes, for large domed topped muffins.
• Allow to cool in muffin pan for about 20 minutes. Remove from pan and transfer onto a cooling rack to finish cooling for another 40 minutes or until completely cool before storing. Enjoy! Storing instructions below.

HEALTHY MINI PUMPKIN MUFFINS

Steps:

• Prep: Preheat the oven to 350° F. Spray or line a mini muffin tin.
• Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.
• Mix Dry Ingredients: In a large bowl, whisk together the pumpkin puree, oil, maple syrup, egg and milk until smooth.
• Pour: Pour the dry ingredients into the wet ones.
• Mix Wet and Dry Ingredients: Gently fold the dry ingredients into the wet ones until just combined. DO NOT overmix. Add in any mix-ins.
• Fill Muffin Tin: Scoop the batter into the muffin tin, roughly 1 tablespoon per cup.
• Bake: Place the muffin tin into the oven, and bake for 12-14 minutes or until just golden brown.
• Eat: Let cool for 5-10 minutes, and serve.

PUMPKIN OAT GREEK YOGURT MUFFINS

Steps:

• Preheat oven to 400F and prepare a muffin pan by spraying cavities with cooking spray or lining them with paper liners***. Set aside.
• Add all ingredients except for chocolate chips to a blender or food processor and process on high until oats are broken down and batter is smooth and creamy, about 2-3 minutes. Stir in chocolate chips by hand.
• Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Sprinkle a few pumpkin seeds or chocolate chips over the top of each muffin, if desired.
• Bake for 15-18 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.

PUMPKIN OAT MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, combine the first 6 ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. Stir in oats and raisins. , Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the brown sugar, flour and pie spice; cut in butter until crumbly. Sprinkle 1 rounded teaspoon over each muffin. Bake at 375° for 15-20 minutes or until a toothpick comes out clean., Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

THE BEST HEALTHY PUMPKIN MUFFINS

Steps:

• Preheat oven to 350F and line a muffin tin with liners and nonstick spray.
• In a large bowl, whisk pumpkin, coconut oil, eggs, maple syrup, and vanilla until well combined.
• In a small bowl, mix oat flour, baking powder, baking soda, salt and pumpkin pie spice.
• Add dry ingredients to wet and stir until combined. Stir in any mix-ins.
• Scoop into muffin tin and bake for about 22 minutes or until toothpick inserted comes out clean.
• Enjoy!

PUMPKIN OATMEAL MUFFINS

Steps:

• Pre heat your oven to 400 degrees and spray a muffin pan with cooking spray.
• In a large bowl, whisk all the ingredients up to the oats.
• Add in all the remaining ingredients and stir to combine.
• Scoop into the muffin cavities, filling about 2/3 of the way full.
• Bake for 5 minutes. Then lower the temperature to 350 degrees and bake until a toothpick inserted in the center comes out clean, about 18-20 minutes.
• Cool completely in the pan and DEVOUR

HEALTHY PUMPKIN MUFFINS

Steps:

• Preheat oven to 350°F. Line a muffin tin with silicone or paper liners.
• Whisk together the pumpkin puree, honey, greek yogurt, oil, eggs and vanilla in a large bowl.
• Combine the flour, oats, pumpkin pie spice, baking soda and salt in a medium mixing bowl.
• Add the dry ingredients into the bowl with the wet ingredients and mix until just combined. There may be a few lumps, that's totally fine. Just don't over mix!
• Divide the batter evenly between muffin cups. Sprinkle a few oats on the tops of each muffin.
• Bake muffins for 22 to 24 minutes, or until a toothpick inserted into a muffin comes out clean.
• Place the muffin tin on a cooling rack to cool. Once cool enough to handle, remove from the muffin tin and to cool completely.
• They'll keep at room temperature for up to 2-3 days, or in the refrigerator for 4-5 days. They keep well in the freezer in a freezer-safe container for up to 3 months.