I also substituted maple syrup for brown sugar. Make these healthy (and so easy!) Whisk these ingredients together with a wire whisk until … ★☆. Combine flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in … The recommendation when I looked up the conversion, was to reduce the liquid in the recipe by 2 T. if you converted 1 c. of sugar to 3/4 c. syrup. Easy Toddler Recipes. Pop them in the microwave in the mornings for breakfast with a cup of coffee. Just made these for breakfast and they’re delicious. These look delicious! Be sure to use pumpkin puree, not pie filling. Sweetened with maple syrup, these baked oatmeal cups are super healthy and … Substitute 2 teaspoons store-bought pumpkin … Grind the oats into "oat flour" in a food processor or high-powered blender In a large mixing bowl, combine all dry ingredients. Fill all the way to the top of each liner for a slight domed top, or … Use 6 ounces and know that they will be a little flatter on top and may appear like they’ve sunken a bit but they will otherwise look/be exactly the same! Divide among the prepared muffin tin. Amazing healthy flourless pumpkin muffins made in the blender with wholesome ingredients like oatmeal, almond butter, pumpkin puree and naturally sweetened with maple syrup. Allow the muffins to cool, remove from the liners, sprinkle with extra pumpkin pie spice if desired … and the rest without (for my 1 year old son!)! To make this recipe you’ll need the following ingredients: TIP: To make these gluten-free, use certified gluten-free rolled oats. So these pumpkin oatmeal muffins are definitely on the healthier side of pumpkin muffin spectrum! These muffins turned out very dense and moist, but tasted good. These muffins are made with no oil or refined sugar and yet they are moist and delicious. Prepare a 12-cup muffin tin with paper liners. Loved this recipe! Change it up. TIP: You can serve these cold,  at room temperature, or even slightly warmed. Swiss and salami have had their day. These were very easy to make! Here is our. So easy to make, baked in individual cups so they are easy to grab and go! Delicious pumpkin oatmeal muffins are the perfect grab-n-go breakfast or snack with our favorite fall flavors! See recipe notes for details. Info. And thanks to an oatmeal base, they’re also gluten-free and on the healthier end of the muffin spectrum in general. Baked Oatmeal Protein Muffins– A complete and nutritious way to enjoy breakfast. Bake for 20-22 minutes or until firm to the touch and lightly golden brown around the edges. TIP: These taste like a cross between baked oatmeal and a traditional pumpkin muffin. I was inspired to make these muffins … I also love them as a simple lunch component paired with fruit and a simple veggie for lunch. Healthy Oatmeal Pumpkin Muffins {Gluten-free} - The Dinner-Mom How long do pumpkin oat muffins keep. Remove from pan after 5-10 minutes and let cool. It’s official. Top with. FEEDING TODDLERS 101 COOKBOOK. Add a few chocolate chips to the tops of each muffin if desired. Use of this site constitutes acceptance of our, Trader Joe’s Just Spilled Details About 9 Products Coming to Stores This Holiday Season, Hot Cocoa “Charcuterie” Boards Are Our Favorite New Holiday Trend, Nutrition Add in the protein from milk and eggs and the Vitamin A from pumpkin and you have a balanced meal in muffin form. Made with oatmeal, fresh pumpkin and lots of fall spices, they’re naturally vegan, gluten free and oil free. Preheat the oven to 375 degrees F and grease a standard size muffin tin. If you are tired of the classic french toast breakfast for every morning, try out something new – Pumpkin Butter Oatmeal French Toast Muffins. Serve warm or at room temperature. This post may contain affiliate links. These taste like a cross between baked oatmeal and a traditional pumpkin muffin (they don’t have any flour, so they’re a little denser than a traditional muffin, but still super moist!). Lightly coat a 12-cup muffin tin with cooking spray. Healthy Pumpkin Muffins. Dice into smaller pieces for younger kids. Sure, you can use Greek yogurt. Any idea why that would happen – I followed the recipe as is and used the blender.. Maybe check your baking soda? These delicious gluten-free muffins are made with whole-grain oats (no special gluten free flours needed) and contain no refined sugar, no flour, and no oil! Sprinkling the muffins with pecans adds a nutty crunch to every bite. If it’s expired or not fresh, that could cause it. Healthy Pumpkin Muffin Notes & Tips. These muffins have a base of oatmeal, so contain a lot of fiber and B vitamins. Yummy Toddler Food - www.yummytoddlerfood.com, Copyright © 2020 Yummy Toddler Food | Site Design by, This post contains affiliate links. Bake the muffins until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Perfect for breakfast, snacking and dessert. The perfect breakfast … These store well in the fridge so you can make them a day or two ahead if you prefer—or bake and serve warm from the oven. All Right Reserved. Next time I will reduce the liquid 3/8 c. The muffins were extremely moist. Sift together the dry ingredients. I really want to try these but need to make them by hand. When using store bought oat flour, would the measurement still be 2 cups, or is it less? © 2020 EatingWell.com is part of the Allrecipes Food Group. Serve warm, at room temperature, or chilled. Add nuts, chocolate chips or chopped fruit cranberries or crystallized ginger. If you omit the chocolate chip, there are 171 calories per muffin. I love the hint of pumpkin pie spice too! (I’m not sure why that happens with using yogurt in these but it’s a nice way to add more protein.). Healthy Pumpkin Muffins Ingredients: As I said, the ingredient list for these muffins is super simple. (Do not use honey for kids under age one.). We both really enjoyed them! Jump to Recipe. Healthy Pumpkin Blender Muffins are made by placing wholesome ingredients in a blender and processing until smooth – just blend, bake, and enjoy! You want each cup to be about 3/4 full. Please read my disclosure and privacy policy. Let’s make some! A great snack! Rate this recipe in the comments below and tag @yummytoddlerfood on Instagram! Healthy Flourless Pumpkin Muffins- moist, delicious, and super easy to make. Feeding Toddlers 101 Cookbook, Get a FREE copy of my My favorite tips for getting your littles to enjoy their food! Grease a muffin tin or line with Silicone Baking Cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 … Sprinkling the muffins with pecans adds a nutty crunch to every bite. These Healthy Pumpkin Oatmeal Muffins are made with whole wheat flour and ground oats and sweetened with maple syrup. Muffins galore! Sprinkling the muffins with pecans adds a nutty crunch to every bite. Let cool in the pan for 10 minutes, then transfer to wire rack. These muffins can store in the fridge in an airtight container for 3-5 days. I cranked open my first can of pumpkin … Place all ingredients in a bowl and mix well. Oil or spray muffin tins with cooking spray. Images and text copyright Amy Palanjian 2019 (except where noted). Serve them for breakfast or as a grab-and-go snack. Are these healthy pumpkin muffins. These muffins … If so, how much yogurt would you use. These healthy pumpkin muffins are a delicious Fall treat, made with easy whole food ingredients. ★☆ Divide into 12 muffins and bake for 15-20 minutes until cooked in centre. Made with chocolate chips and pumpkin spice, this muffin recipe is sure to be a breakfast hit! Serve them for breakfast or as a grab-and-go snack. These delicious pumpkin muffins are made with better-for-you ingredients and a fraction of the fat, calories and sugar you’ll find in regular pumpkin muffins.*. ★☆ this link is to an external site that may or may not meet accessibility guidelines. These vegan gluten free pumpkin muffins are moist, fluffy and so warming thanks to all the spices! To a large bowl, add the pumpkin, applesauce, brown sugar, eggs, vanilla and canola oil. Step 2 Lightly coat a 12-cup muffin tin with cooking spray. These healthier pumpkin oatmeal muffins have 206 calories per muffin. Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool. (Looking back at the ingredients, I am not surprised they are so dense.) Substitutions for healthy pumpkin muffins: There are A LOT of ways to customize these healthy pumpkin muffins to your taste buds/dietary needs. These pumpkin oatmeal muffins are refined sugar-free, made with healthy whole oats, and our favorite fall vegetable. How to Make Healthy Oatmeal Muffins Preheat the oven to 350ºF. Here are a few: Milk: You can use any milk … Try out this recipe and share it as a back to school recipe idea or just have fun eating it with your closest friends. I wasn’t sure what a flourless muffin would be like, but the oats give them texture and great chewiness. Sprinkle evenly with pecans. Do not repost images or recipes without requesting permission at yummytoddlerfood@gmail.com. Use honey instead of maple syrup if desired. Healthy Pumpkin Oatmeal Muffins (Fruit-sweetened!) Add this pumpkin maple muffins … That didn’t seem like enough so I used 3/8 c. maple syrup and 1-1/4 c. milk. I love how hearty and full of fiber they are! Divide among the prepared muffin tin. This post uses affiliate links. Your email address will not be published. Preheat oven to 375 degrees F. Stir oats, milk, pumpkin, brown sugar, vanilla, baking powder, pumpkin pie spice, salt and eggs together in a large bowl until fully incorporated. Transfer the oat flour to a large mixing bowl, add the baking powder, baking soda, salt, and pumpkin pie spice, and whisk to combine well. To make these by hand without a blender or food processor, use store-bought oat flour and mix the ingredients together in a mixing bowl. Thanks in advance! Spoon batter into the greased muffin tins and bake for approximately 18-20 minutes (until a toothpick comes out clean). I didn’t have pumpkin pie spice, so I used what I would put in a pumpkin pie: 1 t. Cinnamon, 1/2 t. Nutmeg, 1/2 t. Ginger and the result was fine. You are going to love the simplicity this recipe offers and how it can be well transformed from one place to another. Or in the freezer in a zip top freezer bag for up to 3 months. Healthy oatmeal muffins are a convenient and nutritious breakfast the whole family will love. Grease or line the wells of a standard 12-cup muffin tin and set it aside. No one will ever believe they’re gluten-free, oil-free, dairy-free, and refined sugar-free! Oh yea, I give some to the baby too with her milk. I'm Amy, a recipe developer, writer, and mama. Preheat oven to 375 degrees F. Stir oats, milk, pumpkin, brown sugar, vanilla, baking powder, pumpkin pie spice, salt and eggs together in a large bowl until fully incorporated. In a blender or food processor, place the oats and process until ground into a powder. What you should eat in the morning to boost energy, stop cravings and support your overall health. Line a muffin tin with silicon muffin liners or generously spray a muffin tin with non-stick cooking spray to prevent the cups … This post contains affiliate links. Offers may be subject to change without notice. Top with chocolate … Can you add spinach to this for some added greens? Your email address will not be published. With as many recipes as I have on my … These muffins can store in the fridge in an. Very easy to make but lacked flavor. Dairy-free: Use plain unsweetened nondairy milk. Will make these again and add more pumpkin pie spice or something else to give it a boost. Super easy to make and absolutely delicious! I will definitely make them again because they are so easy and tasty! Healthy Baked Oatmeal Protein Muffins … ★☆ Then, add all wet ingredients and stir well until mixture is well combined. Simplify the recipe. Join me as I make a delicious and healthy, pumpkin oatmeal muffin recipe! Basically, a pumpkin muffin recipe that tastes great and you can feel great about enjoying too. They are so easy to make in a blender or food processor and you can make them with one arm if you have a kiddo on your hip—which is handy because I know how real life goes. Serve cold or slightly warmed. Yes though the color might look a little strange? Made some with chocolate chips (for me!) (Though no shame if you love pumpkin all year round!) These capture fall in muffin form. That’s my kind of a muffin win-win. Learn how to ace hot chocolate charcuterie boards! You know I love a healthy muffin recipe and these pumpkin muffins are a staple in our house in the fall and winter. Blend until very smooth, stopping to scrape down the sides of the bowl if needed. Add the rest of the ingredients and stir until just moistened. They are a sweet treat, but one that you can feel good about eating. If you love the flavor of pumpkin pie, use 2 teaspoons pumpkin pie spice. Yes, they’re hearty due to being all oats:). These healthy pumpkin-oatmeal muffins will get you in the mood for fall. Spoon the batter into the prepared muffin cups, filling each almost to the top. Here’s a look at the process involved in making these muffins. Here is our disclosure policy.Updated: September 25, 2020 / First Posted: September 14, 2020 Amy Palanjian 17 Comments. I love how your recipes are so perfectly simple that it’s easy to tell just by reading them how good they will turn out! Two cups should be right. I think the chocolate chips are a must! Fill each muffin cup almost to the top and bake in the preheated oven for 20-25 minutes, or until … These healthy pumpkin-oatmeal muffins will get you in the mood for fall. Pumpkin Oatmeal Muffins to share with the kids for breakfast or snack—with or without chocolate chips! I was wondering could you use plain Greek yogurt in place of the milk? ★☆ Thaw in the fridge or at room temperature. On the other hand, these bakery style pumpkin spice muffins with a crumb topping have 312 calories per muffin. These muffins are super moist and store well in the fridge or freezer—which is handy for pulling out quick breakfasts and snacks all week long. Bake for 22-32 minutes in a 350 degree oven. Use a ⅓ measuring cup and pour the batter into each muffin liner. Spoon the batter into the prepared muffin cups, filling each almost to the top. with sane advice and simple, yummy recipes More... Get a FREE copy of my EatingWell may receive compensation for some links to products and services on this website. And they are super moist and not very crumbly, so make a perfect breakfast or snack for kids…and us parents. Very interested to cook this, but have no Pumpkin purée on sale in my country. Scroll down to the bottom of this post for the full recipe. Let me know if you try it! For mini muffins, bake for 12-14 minutes or until a cake tester inserted into the centers comes out cleanly. Sane Picky Eating Advice. Required fields are marked *, Rate this recipe We use blended old-fashioned oats in place of any refined flour; honey replaces a lot of sugar; and canned pumpkin makes up a large percentage of the muffins. I'm here to help you relax about what your kids eat (and don't!) Everything comes together in one bowl and is ready for baking in less than 15 minutes. Check these favorites out: Healthy Chocolate Zucchini Muffins, Easy & Healthy Banana Muffins and Blueberry Lemon Muffins. I love that they’re naturally sweetened with fruit and don’t require any flour or oil! Pour batter evenly into muffin pan. Loved the pecans on top. Not sure if it would turn out green or gray. These Healthy Pumpkin Muffins are fluffy, moist and perfectly sweetened. Whenever I’ve tested it at home, 2 cups of rolled oats makes just about the same about of oat flour. To make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months. How to make one from scratch? You want each cup to be about 3/4 full. 183 calories; protein 5.6g; carbohydrates 27.9g; dietary fiber 3.4g; fat 6.2g; saturated fat 1.1g; cholesterol 32.5mg; vitamin a iu 3239.7IU; vitamin c 0.9mg; folate 20.3mcg; calcium 86.6mg; iron 1.5mg; magnesium 38.2mg; potassium 207.3mg; sodium 212.4mg. Mine came out uncooked in the middle, even after keeping them in the been for extra time. Filder Under:Dairy-Free, Gluten-Free, Muffins, Nut-Free, Recipes, Snacks, Vegetarian. Gluten-free: Use certified gluten-free rolled oats. Click here for our privacy policy  and here for our terms and conditions. Skipped the chocolate chips, and will try with a little extra pumpkin pie spice next time! T seem like enough so i used 3/8 c. maple syrup fiber they are a convenient and nutritious the... Tip: to make this recipe offers and how it can be well transformed from one place another! Can use any milk … healthy pumpkin oatmeal muffins Preheat the oven to.. Are refined sugar-free muffins are a few chocolate chips or chopped fruit or... Though no shame if you love pumpkin all year round! ) add more pumpkin pie spice too the... You love the flavor of pumpkin pie spice fun eating it with your closest friends add all wet ingredients stir... 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My favorite Tips for getting your littles to enjoy their food much yogurt would you use get you in mood! The liquid 3/8 c. maple syrup eat in the freezer in a bowl and is ready for in. Boost energy, stop cravings and support your overall health but have no pumpkin purée on sale in my.. Me as i make a delicious fall treat, made with chocolate chips to the top, healthy pumpkin oatmeal muffins... Stir until just moistened tester inserted into the greased muffin tins and bake for 22-32 minutes in a or! Because they are and used the blender.. Maybe check your baking soda Notes & Tips well. Your closest friends, then transfer to a wire rack to cool 1-1/4 milk... Or in the fridge in an airtight container for 3-5 days add in the pan 5-10.