I love baked goods! It’s kind of my kryptonite, especially for breakfast. But sometimes when I am craving a sweet treat that isn’t terrible for me, I make Pumpkin Oat Muffins. They are super easy, fast and not terrible for you. The best of all worlds!
They save wonderfully frozen, are perfect for a snack or for work, and they are a great excuse to use up leftover pumpkin.
Give them a try and they may become your new favorite healthy treat!
Pumpkin Oats Muffins
Adapted from Taste of Home. Yields: 1 dozen
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 salt
- 1/4 teaspoon baking soda
- 1 egg, lightly beaten
- 3/4 cup canned pumpkin puree
- 1/4 cup milk (I used 2%)
- 1/4 cup canola oil
- 1 cup old fashioned oats
Preheat oven at 375°F. Grease a muffin tin or use paper muffin cups.
In a large bowl, combine the first seven ingredients.
Combine the egg, pumpkin, milk and oil in a medium bowl. Then wet ingredients into the dry ingredients just until combined. Fold in the oats.
Bake for 15-20 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan and transferring to a wire rack.
Enjoy with some butter and honey. I love eating them with peanut butter and honey… yummy!