Pumpkin Oat Sunflower Seed Muffins Low Fat Food

VEGAN PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line 12 cup muffin tin with liners.
• In a medium mixing bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon and salt. Add the pumpkin puree, applesauce, vanilla and non-dairy milk, mix well (shown above). Don't overmix.
• Add batter by the large spoonful to lined 12 cup muffin tin, filling to the rim (shown above). Sprinkle with the optional chopped pepitas.
• Place on the center rake in the oven and bake for 20 - 25 minutes. To test for doneness, stick a toothpick in the center and it should come out clean. Let muffins cool a few minutes, move to wire rack.
• Makes 12 muffins.
• Keep leftovers muffins on the counter in a covered container for up to 3 - 4 days. Keep longer in the refrigerator for 6 - 7 days.
• , let muffins cool completely, and keep in freezer safe containers or baggies for up to 2 - 3 months. Let thaw in the refrigerator or on the counter.

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!

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.

LOW FAT OATMEAL PUMPKIN SPICE MUFFINS

Steps:

• Preheat oven to 350.
• Oil or spray muffin tins with cooking spray.
• Sift together the dry ingredients.
• Add the rest of the ingredients and stir until just moistened.
• Divide into 12 muffins and bake for 15-20 minutes until cooked in centre.
• Remove from pan after 5-10 minutes and let cool.
• place in a airtight container and try not to eat for 24 hours as they will become more moist.

LOW-FAT OATMEAL PUMPKIN MUFFINS

Steps:

• Preheat to 400.
• Whisk the dry ingredients together.
• Wisk wet ingredients together.
• Combine the wet and the dry.
• Grease muffin cups or tins.
• Bake for 22-25 minutes and enjoy!

BANANA OAT SUNFLOWER SEED MUFFINS, LOW-FAT

Steps:

• Preheat oven to 375°F.
• Combine first 8 ingredients in large bowl.
• Mix well.
• Blend egg beaters, vinilla, banana, and apple sauce until smooth.
• Add banana mixture to dry ingredients.
• Stir until moist.
• Add sunflower seeds.
• Use muffin pan with medium size muffin cups, spray with cooking spray.
• Fill muffin cups 3/4 full.
• Bake for 20 - 25 minutes or until tops spring back when lightly touched.

PUMPKIN OAT SUNFLOWER SEED MUFFINS, LOW-FAT

Steps:

• Preheat oven to 375F.
• Combine first 8 ingredients in large bowl.
• Use a muffin pan with medium size muffin cups, spray with cooking spray.
• Fill muffin cups 3/4 full.
• Bake for 20 - 25 minutes or until tops springs back when lightly touched.