Are you craving a delicious, guilt-free breakfast that screams autumn and nourishes your body? Look no further than these incredible Healthy Pumpkin Oatmeal Muffins! Imagine biting into a warm, perfectly spiced muffin that combines the comforting flavors of pumpkin and cinnamon with the wholesome goodness of rolled oats. These muffins aren't just a treat; they're a nutritious morning game-changer that will make you fall in love with healthy eating all over again.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup rolled oats
- 1 cup pumpkin puree
- 1/2 cup honey
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, combine rolled oats, pumpkin puree, honey, vegetable oil, and eggs. Whisk together until all ingredients are thoroughly blended and smooth.
- In a separate bowl, mix the dry ingredients: baking powder, cinnamon, nutmeg, and salt. Sift these ingredients to ensure even distribution and remove any lumps.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the muffins tough.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Optional: Sprinkle a few rolled oats or a dash of cinnamon on top of each muffin for added texture and visual appeal.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Use room temperature ingredients to ensure smoother mixing and better texture.
- Don't overmix the batter - mix just until ingredients are combined to keep muffins tender.
- For extra moisture, you can substitute some honey with applesauce.
- Check muffins a few minutes early to prevent overcooking - every oven is slightly different.
- For a protein boost, consider adding chopped nuts or a sprinkle of chia seeds.
- If you want a dairy-free version, use coconut oil instead of vegetable oil.
- These muffins freeze beautifully - wrap individually for quick, healthy breakfasts on busy mornings.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 4g
Fat: 8g
Saturated Fat: g
Cholesterol: 35mg
