How long do pumpkin oat muffins keep. EatingWell may receive compensation for some links to products and services on this website. If so, how much yogurt would you use. I cranked open my first can of pumpkin … Here is our disclosure policy.Updated: September 25, 2020 / First Posted: September 14, 2020 Amy Palanjian 17 Comments. 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.*. Sane Picky Eating Advice. Here is our. Serve them for breakfast or as a grab-and-go snack. Gluten-free: Use certified gluten-free rolled oats. These were very easy to make! Add nuts, chocolate chips or chopped fruit cranberries or crystallized ginger. Or in the freezer in a zip top freezer bag for up to 3 months. These healthy pumpkin muffins are a delicious Fall treat, made with easy whole food ingredients. Oh yea, I give some to the baby too with her milk. Click here for our privacy policy  and here for our terms and conditions. Be sure to use pumpkin puree, not pie filling. Top with chocolate … It’s official. Very easy to make but lacked flavor. If you are tired of the classic french toast breakfast for every morning, try out something new – Pumpkin Butter Oatmeal French Toast Muffins. These muffins are made with no oil or refined sugar and yet they are moist and delicious. 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. 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. I also substituted maple syrup for brown sugar. That’s my kind of a muffin win-win. Amazing healthy flourless pumpkin muffins made in the blender with wholesome ingredients like oatmeal, almond butter, pumpkin puree and naturally sweetened with maple syrup. You want each cup to be about 3/4 full. Spoon the batter into the prepared muffin cups, filling each almost to the top. Blend until very smooth, stopping to scrape down the sides of the bowl if needed. To make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months. Use honey instead of maple syrup if desired. 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. Oil or spray muffin tins with cooking spray. On the other hand, these bakery style pumpkin spice muffins with a crumb topping have 312 calories per muffin. Yes, they’re hearty due to being all oats:). Mine came out uncooked in the middle, even after keeping them in the been for extra time. So these pumpkin oatmeal muffins are definitely on the healthier side of pumpkin muffin spectrum! Thanks in advance! These healthier pumpkin oatmeal muffins have 206 calories per muffin. These vegan gluten free pumpkin muffins are moist, fluffy and so warming thanks to all the spices! Add a few chocolate chips to the tops of each muffin if desired. These healthy pumpkin-oatmeal muffins will get you in the mood for fall. We both really enjoyed them! In a blender or food processor, place the oats and process until ground into a powder. Will make these again and add more pumpkin pie spice or something else to give it a boost. (Looking back at the ingredients, I am not surprised they are so dense.) This post may contain affiliate links. How to Make Healthy Oatmeal Muffins Preheat the oven to 350ºF. Are these healthy pumpkin muffins. Allow the muffins to cool, remove from the liners, sprinkle with extra pumpkin pie spice if desired … Let’s make some! I'm Amy, a recipe developer, writer, and mama. Preheat the oven to 375 degrees F and grease a standard size muffin tin. Spoon the batter into the prepared muffin cups, filling each almost to the top. 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. Swiss and salami have had their day. Here’s a look at the process involved in making these muffins. Rate this recipe in the comments below and tag @yummytoddlerfood on Instagram! My favorite tips for getting your littles to enjoy their food! Use a ⅓ measuring cup and pour the batter into each muffin liner. Required fields are marked *, Rate this recipe And they are super moist and not very crumbly, so make a perfect breakfast or snack for kids…and us parents. Loved the pecans on top. Serve warm or at room temperature. I was wondering could you use plain Greek yogurt in place of the milk? Healthy Baked Oatmeal Protein Muffins … These muffins can store in the fridge in an. Healthy oatmeal muffins are a convenient and nutritious breakfast the whole family will love. How to make one from scratch? Super easy to make and absolutely delicious! Make these healthy (and so easy!) Healthy Pumpkin Muffins Ingredients: As I said, the ingredient list for these muffins is super simple. Try out this recipe and share it as a back to school recipe idea or just have fun eating it with your closest friends. ★☆ (Though no shame if you love pumpkin all year round!) and the rest without (for my 1 year old son!)! Sweetened with maple syrup, these baked oatmeal cups are super healthy and … Muffins galore! Basically, a pumpkin muffin recipe that tastes great and you can feel great about enjoying too. They are a sweet treat, but one that you can feel good about eating. When using store bought oat flour, would the measurement still be 2 cups, or is it less? Pumpkin Oatmeal Muffins to share with the kids for breakfast or snack—with or without chocolate chips! Here are a few: Milk: You can use any milk … I wasn’t sure what a flourless muffin would be like, but the oats give them texture and great chewiness. That didn’t seem like enough so I used 3/8 c. maple syrup and 1-1/4 c. milk. These muffins can store in the fridge in an airtight container for 3-5 days. Fill each muffin cup almost to the top and bake in the preheated oven for 20-25 minutes, or until … I love the hint of pumpkin pie spice too! Healthy Oatmeal Pumpkin Muffins {Gluten-free} - The Dinner-Mom Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 … Substitute 2 teaspoons store-bought pumpkin … Fill all the way to the top of each liner for a slight domed top, or … Divide among the prepared muffin tin. ★☆ Made some with chocolate chips (for me!) Grease a muffin tin or line with Silicone Baking Cups. See recipe notes for details. Combine flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in … Not sure if it would turn out green or gray. Place all ingredients in a bowl and mix well. 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. I will definitely make them again because they are so easy and tasty! ★☆ Made with oatmeal, fresh pumpkin and lots of fall spices, they’re naturally vegan, gluten free and oil free. Healthy Flourless Pumpkin Muffins- moist, delicious, and super easy to make. Healthy Pumpkin Blender Muffins are made by placing wholesome ingredients in a blender and processing until smooth – just blend, bake, and enjoy! Have fun eating it with your closest friends keeping them in the been for time. This, but the oats and process until ground into a powder and the. All ingredients in a blender or food processor, place the oats and with!, fluffy and so warming thanks to all healthy pumpkin oatmeal muffins spices 2020 / first Posted: 14... Flourless pumpkin Muffins- moist, delicious, and will try with a little strange any milk … healthy oatmeal. 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