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Pumpkin Oatmeal Muffins

Pumpkin Oatmeal Muffins: Easy, Healthy Treats for Every Snack Time

Delicious pumpkin oatmeal muffins that are easy to make and perfect for every snack time. Enjoy a healthy treat packed with flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Course Breakfast, Snack
Cuisine American
Servings 14 muffins
Calories 258 kcal

Equipment

  • Oven
  • mixing bowls
  • Muffin tin
  • whisk
  • measuring cups
  • measuring spoons

Ingredients
  

  • 1 cup pumpkin puree 100% pumpkin (not pumpkin pie filling)
  • ½ cup avocado oil or other neutral vegetable oil
  • ⅔ cup applesauce unsweetened
  • ¾ cup organic cane sugar or ½ cup white sugar + 6 tablespoons packed light brown sugar
  • 2 large eggs brought to room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups whole wheat pastry flour or all-purpose flour
  • 1 ½ tablespoons pumpkin pie spice
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 1 ⅓ cups old-fashioned rolled oats
  • ¾ cup chocolate chips optional

Instructions
 

  • Preheat the oven to 425°F. Line 14-16 muffin cups with paper liners.
  • In a large mixing bowl, whisk the avocado oil, pumpkin purée, applesauce, cane sugar, eggs, and vanilla extract together until smooth.
  • In a separate small bowl, whisk the flour, salt, pumpkin pie spice, baking powder, baking soda, and oats until well combined.
  • Add the dry ingredients to the wet ingredients and whisk until just combined.
  • If using chocolate chips, gently stir them into the batter.
  • Scoop a heaping ⅓ cup of batter into each prepared muffin cup.
  • Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F and bake for an additional 14-16 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Let the muffins cool in the pan on a wire rack for 10-15 minutes before serving, or until they reach your desired temperature.

Notes

Store cooled muffins in an airtight container in the fridge for up to 1 week. Freeze in a freezer-safe, airtight container for up to 3 months. Warm in the microwave for 20-30 seconds or in a 300°F oven for 2-3 minutes.

Nutrition

Serving: 1muffinCalories: 258kcalCarbohydrates: 37gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 27mgSodium: 177mgPotassium: 166mgFiber: 3gSugar: 20gVitamin A: 2768IUVitamin C: 1mgCalcium: 54mgIron: 1mg
Keyword baking, Easy Recipes, Fall Recipes, Healthy Muffins, Pumpkin Oatmeal Muffins, Snack Time Treats
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