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These pumpkin oat muffins are packed with good things like protein and fibre without compromising taste. Perfect on-the-go breakfast option or mid-afternoon snack!
5 from 1 vote
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Pumpkin Oat Muffins

Try these pumpkin oat muffins packed with good things like protein and fibre. So delicious!
Course Breakfast, Snack
Keyword pumpkin muffins
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 10

Ingredients

Dry ingredients:

  • ¼ cup sugar
  • cup lightly packed brown sugar
  • 1 cup whole wheat flour
  • ¼ cup all purpose flour I used nutri-flour “tastes like white” blend
  • ¼ cup oat bran or pulsed rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ cup chopped walnuts optional

Wet ingredients:

  • 2 eggs
  • ¼ cup coconut oil, melted
  • ½ cup milk
  • 1 teaspoon vanilla
  • 1 cup pureed pure pumpkin

Topping:

  • ¼ cup rolled oats

Instructions

  1. Preheat oven to 375°F. Line a muffin tin with parchment paper or ready-made liners.

  2. In a large bowl, mix the dry ingredients together. In a separate bowl or large measuring cup, combine the wet ingredients.
  3. Pour the wet mixture into the dry and stir until just combined.
  4. Scoop the batter into the prepared muffin tin and sprinkle top with rolled oats. Bake for 20 minutes or until golden brown.

  5. Makes 10 large muffins.

Recipe Notes

These muffins freeze well in an airtight container.