Pumpkin Oatmeal Muffins

(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

Mom to a preschooler with T1D. Paralegal. Swiftie. Xennial. Grizzlies and Tigers. Pilates and Peloton. Books and fanfic. 901 / 305 View all posts by Brenda →