Healthy Muffins that Don’t Taste Low Fat: Oatmeal Pumpkin Muffins
Every fall I get excited when restaurants start serving their pumpkin specials. Seeing all of these tasty dishes inspires me to do some pumpkin baking of my own.
Pumpkin muffins are probably my favorite type of muffins…and that says a lot because I LOVE muffins and have tried tons of recipes. Unfortunately, store-bought and cafe muffins (like the pumpkin muffins I LOVE at Panera) can be quite unhealthy.
I made these Oatmeal Pumpkin Muffins a few days ago, modifying a sweet potato muffin recipe to make it pumpkin and changing quite a few things to make it more healthy. The muffins turned out moist and yummy…and I’ve been eating them for dessert and breakfast all week.
1 cup pumpkin
1 cup milk
1 egg, beaten
1/4 cup applesauce
3/4 cup all-purpose flour
3/4 cup white whole wheat flour
1/2 cup oatmeal (regular or quick oats)
1/4 cup white sugar
1/4 cup light brown sugar
2 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/2 cup oatmeal
2 tbsp brown sugar
1 tsp cinnamon
Beat pumpkin, milk, applesauce and egg until smooth.
Add the flour, oats, sugar, baking powder, spices and salt and give it a good mix.
Divide the batter evenly muffin tins that have been sprayed with cooking spray (or use paper liners).
Combine topping ingredients and sprinkle on top, or just make them plain. Both ways they taste great!
I kept one plain so I could taste it both ways!
Bake at 400ºF for 20-25 minutes.
As you can see, these aren’t huge muffins. One batch made 11 muffins. If you want jumbo muffins, you’ll want to double the batch and increase the cooking time by a few minutes.
Note: These muffins actually taste best after they are completely cooled.
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SEE MY MOST POPULAR RECIPES:
- Easy Dessert Recipe ~ Pan Style Cinnamon Roll Cake
- Easy Chicken Recipe ~ Balsamic Baked Chicken
- Quick & Easy ~ Oatmeal Cookies Recipe
Want nutritional information?
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