16/10/2015

Pumpkin Oat Muffins

If you've been following my blog for awhile you already know how much I love making muffins. They're a great way to showcase seasonal flavours (like these Lemon Pistachio Muffins, these Raspberry Lemonade Muffins, or even these Double Chocolate Zucchini Muffins), and it's usually pretty quick and easy to throw them together yet make it look like you spent all day in the kitchen. These Pumpkin Oat Muffins are on the healthier side as they're low in fat and sugar, but they're so moist and flavourful because they contain pureed pumpkin and applesauce! They're so tasty and perfect for breakfast or a snack on-the-go. You're going to love them!



You'll need:

1 cup pumpkin puree
1/2 cup unsweetened applesauce
2/3 cup brown sugar
2 eggs
1 tsp vanilla extract
1/4 cup canola oil
1 1/2 cup all purpose flour
1/2 cup rolled oats, plus a few tablespoons for sprinkling
1 tsp baking soda
2 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp powdered ginger
1/2 tsp ground nutmeg
1/2 tsp sea salt

1/4 cup raw pumpkin seeds for sprinkling on before baking


To make:

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!


These muffins make a great breakfast, brunch or snack, and since I've replaced most of the fat and sugar with pureed pumpkin and applesauce, they're only 5 Weight Watchers PointsPlus each (4 Points Plus each without the addition of the pumpkin seeds)! They're a tasty and healthy muffin perfect for this fall season!

I hope you enjoyed this recipe! Let me know in the comments below, what's your favourite muffin flavour for fall?

3 comments:

  1. This recipe is awesome!! Thanks so much for posting it. I needed to make them gluten free, so I used oat flour (oats ground up in the blender). They still turned out delicious.

    ReplyDelete
    Replies
    1. I'm so glad you enjoyed the muffins!! Good to know oat flour works for this recipe! Thanks!!

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  2. I thought I had rolled oats, but only have steel cut.. will those work?

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