Are you sick of pumpkin yet?!?!?!
I really hope you said no… because I’ve got several more pumpkin and squash recipes up my sleeve for the end of October and November, starting with these oatmeal pumpkin muffins!
I’m pretty sure it wasn’t until college that I learned that most muffins were basically cupcakes without frosting (looking at you Starbucks). This was such a disappointing discovery…
I thought muffins were “healthy”?!
Well, just because most store-bought muffins aren’t healthy, doesn’t mean we can’t make our own healthy-ish muffins!!! And we’re doing just that TODAY.
Off topic slightly but… sooo I know this goes against all health rules BUT I don’t eat breakfast… like I’ll do brunch on weekends but I’m not usually hungry in the early morning (we eat late dinners). I usually have to force myself to eat something early-ish in the morning to kick start my metabolism somehow and I’m kinda of over granola bars… ENTER HEALTHY OATMEAL PUMPKIN MUFFINS.
You ready for this?!
We’ve got rolled OATS… oh how I love oats! Surely, you’ve noticed… here, here, here, here, here, here, etc. Then we’ve got PUMPKIN because #fall #basic #basicwitch, you know. Plus some walnuts and spices like ground ginger, allspice, cloves, nutmeg, cinnamon and finally… all the basic baking things like flour, eggs, vanilla extract, baking soda, salt, etc. You down??? BUT WAIT before we get to this recipe… I need to know:
What recipe would you like to see tomorrow?!
- Slow cooker tex-mex chicken quinoa soup (I vote this one!!)
- Slow cooker bacon wrapped BBQ apple chicken
- Pumpkin french toast with cinnamon oat crumble (< see… still oat obsessed lol)
Tell me in the comments please!! Okay… recipe time 🙂
oatmeal pumpkin muffins
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 3/4 cup pumpkin puree
- 2/3 cup brown sugar, packed
- 3 tablespoon liquid coconut oil
- 1 teaspoon vanilla extract
- 2 large eggs, at room temp
- 2 cups rolled oats + extra for topping
- 1/2 cup chopped walnuts + extra for topping
- Preheat oven 375F. Line a standard 12-cup muffin tin with liners or cooking spray.
- In a medium bowl, whisk together flour, baking soda, ground cinnamon, ground ginger, ground allspice, ground cloves, ground nutmeg, and salt until well combined.
- In a separate large bowl, whisk together pumpkin puree, brown sugar, coconut oil, and vanilla extract until well combined. Mix in eggs, one at a time, then whisk until smooth. Add flour mixture to wet ingredients (pumpkin puree mixture), stirring using a spatula until just combined. Gently mix in the rolled oats and walnuts.
- Using an ice cream scoop or big spoon, evenly distribute the batter among the 12 muffin cups (batter should fill 2/3rds to 3/4ths of the cup). Sprinkle tops of muffins with extra oats and chopped walnuts.
Bake muffins at 375F for 20-22 minutes or until they are springy to touch (or a tooth inserted in the center comes out clean). Allow muffins to cool about 5 minutes in the muffin tin before removing.
I’ve expressed this a few times on social media but this week has been crazy for me!! Crazy in a good way though… so I can’t complain too much ha! How’s your week going?? Wonderfully, I hope!
Need a dinner suggestion for tonight? Definitely try these zucchini chicken burgers from Tuesday… SO GOOD. AND EASY. AND HEALTHY. AND TASTY. YUM.