These wholesome pumpkin oatmeal muffins are made in a blender for a simple snack or breakfast! With pumpkin puree, Greek yogurt, and healthful oats, they’re naturally candy and filled with complete grains and protein.
Right here’s a enjoyable new favourite recipe that began as a easy request from household: pumpkin oatmeal muffins! The opposite day my aunt Cheryl referred to as asking if I had a pumpkin oatmeal muffin recipe on this web site. I didn’t, so we ended up creating this recipe collectively, combining parts from my well-liked wholesome banana muffins and wholesome oatmeal muffins.
All the things goes proper into the blender and there’s no all-purpose flour: so that they’re naturally gluten-free, too. That is the one kind of muffin I eat anymore (similar with Aunt Cheryl). Everybody in my household loves these: the truth is, now we have to restrict every individual to at least one every per day so that they don’t run out too quick!
Why you’ll love these muffins
These pumpkin oatmeal muffins are naturally sweetened with maple syrup, filled with protein from Greek yogurt, and filled with fiber from old school oats. The cool half is that there’s no all-purpose flour: the blender grinds them into oat flour.
The blender technique means they arrive collectively in minutes with no mixing bowls required, and the feel comes out moist and tender. They’re filling sufficient for breakfast slathered with almond butter or peanut butter, and completely good for afternoon snacks. I put one in my daughter’s lunch field each day!
Ingredient highlight
This recipe retains issues easy with healthful elements that work collectively fantastically. Right here’s what makes every element particular:
- Rolled oats: Old school oats give these muffins their hearty texture and endurance. You may also use fast oats in a pinch.
- Pumpkin puree: Use canned pumpkin puree (not pumpkin pie filling). It provides moisture and a touch of orange colour.
- Greek yogurt: That is the key to moist muffins right here! Greek yogurt provides protein whereas maintaining them tender. Use plain, full-fat Greek yogurt for greatest outcomes.
- Maple syrup: Pure maple syrup gives pure sweetness. I at all times use containers marked “Grade A: Darkish colour and sturdy taste”, which has the deepest taste.
- Pumpkin pie spice: This mix sometimes contains cinnamon, nutmeg, ginger, and allspice. You should utilize storebought or make home made pumpkin pie spice.
- Impartial oil: Sunflower, vegetable, or grapeseed oil retains the muffins moist with out competing with the opposite flavors. I’ve additionally began utilizing olive oil marked “delicate taste” for baking, which is taken into account a barely more healthy oil.
A couple of yogurt substitutes
I examined this recipe with out yogurt and the batter was too thick. As soon as I added the yogurt, it lightened the crumb and made it moist and ethereal. For dairy-free, use vegan coconut yogurt.
When you don’t have Greek yogurt readily available however have one other kind, you possibly can use plain yogurt and even vanilla yogurt.
Ideas for pumpkin oatmeal muffins
Blender muffins are virtually foolproof, however listed here are my high suggestions for fulfillment each time:
- Don’t under-blend or over-blend. I exploit a excessive pace batter and a easy batter comes collectively shortly. I’ve made these with member of the family with much less highly effective blenders, which takes longer: simply be certain that the batter is easy.
- Fill these cups generously. I wish to fill the muffin cups virtually to the highest for tall, bakery-style muffins. This recipe ought to make 12 muffins.
- Examine for doneness rigorously. A toothpick ought to come out with only a few moist crumbs clinging to it. If it’s fully clear, they is likely to be overdone.
- Cool absolutely earlier than tasting. Enable them to come back to room temperature earlier than you style them. When you style when they’re heat, the pumpkin spice taste doesn’t come via as a lot.
Storage and make forward suggestions
Among the best issues about these muffins is how effectively they maintain. You possibly can retailer in an hermetic container for as much as 5 days. However I often retailer within the fridge, the place they last as long as 10 days within the fridge.
You may also freeze the muffins for as much as 3 months. Thaw in a single day within the fridge or pop them within the microwave straight from frozen.
A couple of variations and blend ins
Whereas this recipe is ideal as-is, there are such a lot of enjoyable variations to strive! Many pumpkin muffin recipes add chocolate chips, which might be scrumptious right here however don’t fairly match the “wholesome snack” profile I used to be going for. So listed here are just a few concepts:
- Add mix-ins: Fold in chopped pecans, chopped walnuts, or dried cranberries for additional texture and taste.
- Spice it up: Attempt a chai spice mix as a substitute of pumpkin pie spice.
- Vegan: Substitute the eggs with flax eggs and use non-dairy yogurt. (I’ve not examined this, so let me know in the event you strive it within the feedback!)
- Sugar choices: Exchange maple syrup with honey or agave syrup.
Dietary notes
These pumpkin oatmeal muffins are vegetarian and gluten-free (if utilizing licensed gluten-free oats).
For vegan, substitute eggs with flax eggs and use non-dairy yogurt (this variation just isn’t examined; let me know within the feedback in the event you strive!).
Pumpkin Oatmeal Muffins
Moist, naturally candy, and filled with fall taste, these blender pumpkin oatmeal muffins are the right wholesome breakfast or snack.
- Prep Time: 10 minutes
- Prepare dinner Time: 25 minutes
- Complete Time: 35 minutes
- Yield: 12 1x
- Class: Muffins
- Methodology: Baked
- Delicacies: American
- Eating regimen: Vegetarian
- ¾ cup pumpkin puree
- ¾ cup Greek yogurt (or vegan coconut yogurt, for dairy-free)
- 2 massive eggs
- 2 cups rolled oats, plus extra for topping
- ¼ cup impartial oil (sunflower, vegetable, grapeseed, or olive oil marked “delicate taste”)
- ½ cup pure maple syrup
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ tablespoons pumpkin pie spice
- ½ teaspoon kosher salt
- Preheat the oven to 350°F.
- Place all elements in a blender. Mix all the pieces on excessive for a minute or two till a easy batter kinds.
- Place 12 muffin cups right into a muffin tin and pour the batter divided evenly between the cups; the quantity of muffins will depend upon the dimensions of the bananas and sort of oats (we like filling them as full for a tall muffin). Sprinkle the tops with additional oats and gently press them down.
- Bake for about 25 to twenty-eight minutes till a toothpick comes out with just a few clinging crumbs. Take away from the muffin tin and permit them to chill to room temperature earlier than serving (see Notes). Retailer refrigerated for as much as 10 days or frozen for as much as 3 months.
Notes
Enable the muffins to come back to room temperature earlier than you style them. When you style when they’re heat, the pumpkin spice taste doesn’t come via as a lot.
You may also freeze the muffins for as much as 3 months. Thaw in a single day within the fridge or pop them within the microwave straight from frozen.
