Wholesome Pumpkin Oat Muffins

These Oat Pumpkin Muffins are a breeze to make and absolutely scrumptious. Blended with wholesome pumpkin puree, applesauce and a medley of fragrant spices, they’re super moist and embody the essence of Fall in every bite. Sure, we might not be fully into the autumnal spirit just yet, but I can’t help myself – I’ve been indulging in these regularly and can’t wait for you to give them a try!

Ingredients:

• 2 cups of quick cook oats (180g)
• ½ cup coconut sugar
• ½ cup Wholesome Yum Best Monkfruit Sweetener with Allulose Blend (see note)
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon (optional: add up to one additional teaspoon)
• ½ teaspoon sea salt
• 2 eggs
• 1 15-ounce can pumpkin puree
• ⅓ cup unsweetened applesauce
• ⅓ cup milk (almond, oat or another alternative for a dairy-free option recommended)
• ⅓ cup Hu No Sugar Added Chocolate Chips
• ¼ walnuts pieces

Instructions:

1. Preheat oven to 350 degrees, and grease a 6-cup jumbo (pictured) or 12-cup muffin tin.
2. Blend the oats until they resemble a fine powder and then add all dry ingredients to a large mixing bowl.
3. In a medium mixing bowl, add the eggs and the rest of the wet ingredients, using a Nutribullet or hand mixer.
4. Add the wet ingredients to the dry ingredients, stirring by hand until well blended. Be careful to over mix.
5. Fold in the walnuts and chocolate chips.
6. Fill muffin cups almost to the tops with batter.
7. Bake for 20 minutes (for 12-cup muffin tin), or until a toothpick inserted into the center comes out clean.
8. Remove from oven, and allow to cool for five minutes on a cooling rack. Then remove from muffin tin, and serve. Alternately, they can be stored in the fridge for up to 6 days or left at room temperature for 3 days. You can also freeze them in a sealed container or bag for up to 3 months.

Substitutions:

Eggs You can substitute one chia egg if you’d like. I haven’t tried two chia eggs, but it’s worked well in other recipes similar to this one.

Flour: Two cups of purpose flour (250g) works well here, too.

Sugar: Feel free to replace the coconut sugar and/or Monkfruit and Allulose blend with all coconut sugar.

Tips:

• Always weigh flour instead of measuring when baking.
• If you don’t have quick cook oats, but have oat flour, the weight is the same (180G)
• Increase baking time to 25 minutes if using the 6-cup jumbo muffin tin (as pictured)
• For an added touch, sprinkle some rolled oats or pumpkin seeds on top before baking.
• Feel free to omit the nuts and/or chocolate chips. You can also add your favorite mix-ins like raisins, shredded coconut, pecans, etc.
• Adjust the sugar as desired up to ¼ of a cup without affecting the recipe.

If you’re enjoying this recipe and want more help in creating a nutritious food plan, check out my Services page or click here to schedule a free consult!

---