Recipes for Fall: Healthy Pumpkin Oatmeal Muffins
October is upon us, so it's time to enjoy pumpkin-flavored everything! The first installment of a series of pumpkin-centric dishes celebrating both the sweet and the savory side of the winter squash is a pumpkin oatmeal muffin.
Pumpkin Oatmeal Muffins
These muffins have a minimal amount of sugar in them, reducing the risk of mid-morning crash, but they still feel like a treat.
The oats add extra fiber and protein, and give the muffins added texture. These are great to pack in a lunchbox, or as a quick and easy grab-and-go breakfast.
Makes 12 muffins
1 15oz can pumpkin puree
1 teaspoon vanilla extract
½ cup canola oil
2 cups all-purpose flour
1 cup rolled oats
1 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
Heat your oven to 350°F.
In a large bowl, mix together the pumpkin, vanilla extract, eggs and canola oil. Whisk until smooth.
Put the flour, oats, sugar, baking powder, baking soda, cinnamon, nutmeg and salt into a medium bowl, and mix well. Fold the dry ingredients into the pumpkin mixture until combined.
Line a muffin tin with baking liners, then divide the batter between all 12 liners. Bake for 30 minutes until golden brown on top and cooked through. Once cool, store in an airtight container.
Jo Eike is a writer and a cook always in search of her next favorite recipe. She lives in Seattle with her husband and three children.