Are you looking for a way to make your pumpkin muffins healthy? We’ve experimented with this gluten-free recipe of oatmeal pumpkin muffins and they turned out great!
Moist, dense and deliciously fall-flavored, packed with fiber and proteins, we enjoyed them next to a cup of pumpkin spice latte on one of those first rainy days of the season. We used oatmeal, pumpkin puree and brown sugar, plus a flaky oat topping crumble that turned these pumpkin muffins into a real delight!
We can’t think of enough ways to use the abundance of pumpkins at the moment, and with the holiday season just around the corner, baking muffins with roasted pumpkin puree sounds like a great idea. Plus, they make a delicious lunchbox treat for Halloween!
How to Make Pumpkin Muffins
Making pumpkin muffins simply doesn’t require any special kitchen skills or gadgets! Just like any other muffin, you only need to mix all the ingredients together in a large bowl, then scoop the batter into muffin tins, and bake.
Here are the very simple steps of making this recipe:
Add all your ingredients to small bowls, beat the eggs and make the pumpkin puree from your roasted pumpkin.
Mix the dry ingredients (oatmeal, baking soda, sugar, cinnamon) in a large bowl, then add the wet ingredients. Combine to obtain a batter (its texture should be not too runny, but not too dry either).
Scoop the batter into the muffin tins.
Prepare the crumble, by mixing oats with coconut oil and sugar, then top each muffin with a small crumble quantity.
Simply bake for about 25 minutes and enjoy the result!
Recipe variations
There are simple adjustments you can do to turn these oatmeal pumpkin muffins into your all-time favorite dessert or breakfast!
– Replace the brown sugar with maple syrup or coconut sugar – this will make your pumpkin muffins even healthier.
– Add your favourite extras – nuts (especially pecans), seeds (especially pumpkin seeds) or chocolate chips, a dash of cardamom or pumpkin spice – they all make a great addition!
– Wanna make vegan pumpkin muffins? Replace the eggs with flax seed eggs (for each egg use a 1 tablespoon flaxseeds soaked into water).
– Do you want to increase their protein load? Add 1 tablespoon almond butter for a more dense texture and rich taste.
– Do you want to freeze them? They really freeze nicely – simply let them cool completely before adding to your freezer bags.
Oatmeal Pumpkin Muffins
Ingredients
- 1 1/2 cup oatmeal
- 1/3 cup unsweetened almond milk
- 3 eggs beaten
- 1 cup pumpkin puree made from roasted pumpkin or canned pumpkin
- 2 1/2 tbsp brown sugar or coconut sugar
- 6 tbsp coconut oil melted
- 2 tbsp rolled oats
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/3 tsp salt
- 1 tsp apple cider vinegar
Instructions
- Preheat the oven 175C/350F.
- In a large flour mix the oatmeal, baking soda, cinnamon, 2 tbsp sugar and salt.
- Add the wet ingredients - beaten eggs, almond milk, 5 tbsp melted coconut oil, pumpkin puree. Whisk to incorporate.
- Scoop the batter into the muffin tins.
- In a medium bowl mix the 1 tbsp coconut oil, 1/2 tbsp brown sugar and rolled oats to obtain a crumble.
- Top each muffin with the crumble.
- Bake for 30 minutes.
- Remove and set aside to cool before serving.
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