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Pumpkin Oatmeal Muffins

I love pumpkin. Pumpkin pie. Pumpkin Spice coffee. Pumpkin cranberry bread. Pumpkin muffins. I could go on and on! I love pumpkin so much I don’t mind consuming it any time of year, which is why I whipped up some pumpkin muffins Sunday morning!

I have several different pumpkin muffin variations that I use, but I was feeling creative and decided to try something new. The results were quite good, and they were a bit healthier! Win, win!

First, preheat your oven to 350 degrees. Have your muffin tins out and ready to go! This recipe will make 24 regular sized muffins, 48 mini-muffins or you could do what I did and make one pan of each size.

In a large bowl or your stand mixer, combine the following:

2 cups of flour

1 cup of old fashioned, uncooked oats

1 cup of white sugar

2 tsp of baking soda

1/2 tsp of baking powder

2 tsps each of ground cloves, cinnamon and nutmeg

1 tsp allspice

1 tsp salt

Stir those dry ingredients together.

Next, add in the following:

1 stick of butter, melted

2 eggs

1 can of pumpkin

Here’s a muffin mixing trick – don’t over mix! If you mix until everything is just mixed and moist then you’re in good shape. Over mixing will make your muffins chewy and tough. Bleh.

Lumps are ok, and will definitely be more obvious with the oats in the batter. Now spoon the batter into your muffin tins.

Bake for 15-18 minutes, or until a toothpick inserted into the center of one comes out clean. My mini muffins needed just 15 minutes, while my full size muffins were more like 17.

If you didn’t use paper liners, twist and pull those bad boys out and put them on their sides to cool. If you wait too long and they cool completely in the pan, you’ll end up with a bunch of muffin tops and muffin stumps. Know what I’ve found to be the perfect “tool” in helping to get the mini muffins out? A baby spoon! Random, I know.

And, fun muffin baking tip – if you don’t have enough batter to fill all of the cups, add some water to the empty cups. Why? The water in the empty cups will help the muffins in the nearby cups cook evenly with the rest!

So here’s the “skinny” on whether or not these will help you be skinny…

As I made them:

Regular size muffins – 120 calories, 4 grams of fat, 18 carbs and 1 gram protein

Mini size muffins – 60 calories, 2 grams of fat, 9 carbs and barely any protein

Before my modifications:

Regular – 176 calories, 7 grams of fat, 28 carbs, 1 gram protein

Mini size muffins – 88 calories, 3.5 grams of fat, 14 carbs and barely any protein

So what were the modifications? 

The original recipe called for 3 cups of flour and no oats – so I reduced the flour to 2 cups and added the cup of oats.

The original recipe also called for 2 cups of sugar, which I just reduced to one.

The original recipe called for 3 eggs, but I reduced it to 2 (I figured with less “dry” ingredients I should reduce the number of “wet”).

The original recipe called for 2/3 cup of vegetable oil, but I used a stick of melted butter instead. Melted butter just makes everything better. Mmm…. butter!

So there you have it – a little creativity with a recipe gave me some more diet friendly muffins, that were also quite tasty!

  • February 29, 2012 - 2:14 pm

    Allie - I am SO making these this weekend.
    MMMMMMMMMMMMMMMMReplyCancel

  • February 29, 2012 - 2:34 pm

    Torona Reynolds - These look so good! I will have to try the recipe out.ReplyCancel

  • February 29, 2012 - 6:35 pm

    Krista - I too, love the pumpkin, and have big plans to try this out. I have a ton of frozen pumpkin puree in my freezer begging to be muffins!ReplyCancel

    • February 29, 2012 - 6:58 pm

      Helen - Jealous! I wish I still had some pumpkin in my freezer! Clearly I need to pick more pumpkins next fall, so that I’m not out so early in the year 😉ReplyCancel

  • May 20, 2014 - 4:33 pm

    Ciara - Just put this in the oven as a muffin bar form… my little one was requiring some extra attention 😀 I can’t wait to try them!ReplyCancel

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