Pumpkin Oatmeal Muffins

pumpkinoatmuffins
(I welcome muffin tin cleaning tips)

Now that it’s October, I can enjoy all the pumpkin things I want without feeling weird about it! A friend linked me to this banana oatmeal muffin recipe, and of course I adapted it for pumpkin. You could really make these with any fruit! As made below, these muffins are around 140 calories each and LOADED with Vitamin A (I ran it through a recipe calculator). They’re also flourless, which I guess is healthier and provides an interesting texture. The best part: the only bowl you need is a blender! No need to pre-beat eggs or separate wet and dry ingredients. Fastest cleanup ever.

Pumpkin Oatmeal Muffins
Makes 12.

Ingredients:
2 ½ cups oats (whatever kind you have on hand, though old-fashioned is preferred)
1 cup plain lowfat Greek yogurt (I used Dannon Light & Fit)
2 eggs
¾ cup sugar or sweetener of your choice
1 ½ tsp baking powder
½ tsp baking soda
¾ cup to 1 cup canned pumpkin (or other pureed fruit of your choice)
Pumpkin pie spice to taste
Dash of vanilla

Directions:

1. Preheat oven to 400 degrees and prepare a 12-cup muffin tin. If you’re using paper liners, be sure to spray them well – the batter will be sticky.

2. Put oats into the blender about a cup at a time, blending until smooth. Add the other ingredients and blend. You will have to stop and stir a few times.

3. Divide batter into muffin liners (very easy since you’re pouring it directly from the blender) and bake for 20-25 minutes.

I’m excited about further experiments with this recipe!

About Brenda W.

Christian. Memphian. Reader. Writer. True blue Tiger fan. Lover of shoes, the ocean, adventure, and McAlister's iced tea. View all posts by Brenda W. →
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4 Responses to Pumpkin Oatmeal Muffins

  1. R says:

    Now I’m craving some version of pumpkin muffins. :)

    Unfortunately, my best muffin tin “cleaning tip” is … get a new one and start fresh. If you have a local restaurant supply shop, they usually aren’t too expensive there and they’re pretty industrial strength. That’s where we get ours.

    I think that often it’s the cooking spray that causes the most lasting “damage” to the pans. If you keep the spray just inside the cups, it won’t burn onto the pan that way as bad. So if some gets on the flat parts, try to wipe it away with a paper towel before baking.

  2. These sound delicious! The best purchase I ever made was a Pampered Chef muffin stone. Oh it was glorious – the cleanup was a breeze and they were perfect every single time. Sadly, it met it’s demise on our tile floor and I have yet to get a new one. But, you should try one out. It is heavenly. :)

  3. Mine came out gooey. Could they have possibly cooked too fast? How did yours turn out?

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