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Light, fluffy, bakery-style Whole Grain Pumpkin Oat Muffins mix up in just one bowl! Perfect for an everyday fall breakfast or snack, they freeze beautifully and taste anything but healthy!
I’m not a coffee drinker, but these muffins make me want to be one.
After crawling out of my warm bed on a cool fall morning, I want a hot drink and a yummy baked good (nutritious, of course).
These muffins are simple to prepare and so delicious that I mix them up in batches and freeze the extra muffins so I can quickly defrost one at any moment the craving strikes (or when company drops in and I want to have something homemade to serve).
I even keep a stash in the freezer for my kids to enjoy as a convenient, (mom-guilt-free!) healthy snack—and they devour the muffins faster than I can defrost them!
If you’re feeling indulgent, you could add in chocolate chips, but I prefer them without, so I can really savor the fall flavors; after all, cinnamon is my absolute favorite spice! However, I do enjoy mixing chocolate chips into these banana oat blender muffins!)
Hot Drinks You’ll Love:
Yields: 24
Light, fluffy, bakery-style Whole Grain Pumpkin Oat Muffins mix up in just one bowl! Perfect for an everyday fall breakfast or snack, they freeze beautifully and taste anything but healthy!
10 minPrep Time
23 minCook Time
33 minTotal Time
Save RecipeIngredients
- 2/3 cup melted coconut oil
- 1 cup honey (or pure maple syrup)
- 4 eggs
- 1 can (15 oz) pumpkin purée
- 1/2 cup milk
- 2 teaspoon baking soda
- 2 teaspoon pure vanilla extract
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 3 1/2 cups whole wheat flour
- 2/3 cup oats, (plus more for sprinkling on top)
Instructions
- Preheat oven to 325. Lightly grease your muffin tin with butter or oil of choice.
- In a large bowl, whisk together coconut oil and honey. Add eggs, and beat well. Add pumpkin purée and milk, and whisk to combine. Mix in the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice.
- Add the flour and oats to the bowl and mix with a large spoon to combine. Optional: Stir in mix-ins, such as chocolate chips, nuts, etc.
- Spoon the batter into the muffin cups, filling about 3/4 full (it's okay to fill cups almost to the top). Sprinkle the tops of the muffins with a pinch of oats and a sprinkle of cinnamon.
- Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean. Allow muffins to cool before removing them from the muffin tin. (The muffins may fall apart if removed before they are cool.)
- Enjoy the muffins fresh, or freeze muffins in an airtight container or ziplock bag up to 3 months.
Original post: October 16, 2017
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