Pumpkin Oat Muffins
These fluffy, soft muffins are packed with vitamin A and fiber while staying low in sugar. They are the perfect breakfast or anytime snack!
- 1.25 cups all purpose flour
- 0.75 cup old fashioned rolled oats
- 0.5 cup granulated sugar
- 1 tsp baking soda
- 0.25 tsp salt
- 2 tsp pumpkin spice (or to taste)
- 1 can pumpkin puree NOT pie filling (15 oz)
- 0.5 cup plain low fat greek yogurt (my favorite is Fage or Icelandic Provisions)
- 0.25 cup maple syrup (or other liquid sweetener)
- 0.25 cup neutral oil or melted butter
- 1 egg, chia egg, or flax egg (*see notes)
- 1 tbsp vanilla extract
- 0.5 cup chocolate chips and/or walnuts
- Preheat oven to 325 F. Grease a 12 cup muffin tin.
- Mix together dry ingredients and wet ingredients. Add wet ingredients to dry ingredients and mix only until just combined.
- Add in any desired mix-ins like chocolate chips, walnuts, etc.
- Divide batter evenly into muffin cups.
- Bake in the oven for 22-25 mins until a toothpick comes out clean and tops of muffins spring back when pressed lightly.
Ensure that you buy plain pumpkin puree which is unsweetened rather than pumpkin pie filling.
*To make a flax or chia egg, combine 1 tbsp chia or flax + 3 tbsp water, then let sit for 5 minutes. It should gel up and be the consistency of an egg.
Hey there, I’m Lee! As a registered dietitian, I’m passionate about creating easy, nutritious recipes that inspire a balanced approach to eating. I love to experiment with new dishes in the kitchen and am a true chocolate enthusiast. I aim to demystify nutrition misinformation and share recipes that nourish your body and soul. Join me on this journey to make healthy eating simple, enjoyable, and delicious!
