Chocolatey Delight Pumpkin Oat Muffins Recipes
CHOCOLATEY DELIGHT PUMPKIN OAT MUFFINS
I was a little worried when experimenting with the chocolate-pumpkin combo, but these super moist muffins actually turned out great! Plus, the oat flour makes these muffins a great, healthy treat!
Provided by Health Nut 101
Categories Quick Breads
Time 28m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine the first 7 ingredients.
- In a separate bowl, mix remaining ingredients.
- Add both together, stirring out any clumps.
- Bake at 350 for about 20 minutes.
Nutrition Facts : Calories 42, Fat 0.6, SaturatedFat 0.3, Cholesterol 0.1, Sodium 263.6, Carbohydrate 8.9, Fiber 2.2, Sugar 1, Protein 1.9
OCTOBER OATMEAL PUMPKIN MUFFINS
These muffins are a great autumn breakfast.
Provided by EW2012
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray 6 muffin cups with cooking spray.
- Whisk all-purpose flour, whole wheat flour, sugar, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Stir pumpkin puree, milk, eggs, and maple syrup into the dry ingredients until batter is smooth; fold oats into batter. Scoop batter into prepared muffin cups, filling them to the top.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 30 minutes; set aside to cool 5 to 10 minutes before serving.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 53.4 g, Cholesterol 63.6 mg, Fat 3.3 g, Fiber 4.2 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 710.8 mg, Sugar 27.5 g
PUMPKIN OAT MUFFINS
It isn't considered Thanksgiving or Christmas in my house until these are on the table. Enjoy the flavors of pumpkin pie in easy-to-eat muffin form. &mdashCarol Hale, Sarver, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. In a large bowl, combine the first 6 ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. Stir in oats and raisins. , Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the brown sugar, flour and pie spice; cut in butter until crumbly. Sprinkle 1 rounded teaspoon over each muffin. Bake at 375° for 15-20 minutes or until a toothpick comes out clean., Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 138 calories, Fat 5g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 151mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
PUMPKIN OAT MUFFINS
Make and share this Pumpkin Oat Muffins recipe from Food.com.
Provided by Diana Adcock
Categories Quick Breads
Time 20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside.
- Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well.
- Add dry ingredients all at once, stirring just enough to moisten.
- Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full.
- Sprinkle with crumb topping.
- Bake in 400 degree F. oven 18 to 20 minutes or until golden brown.
- Serve hot with homemade jelly or jam.
- CRUMB TOPPING:
- Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl.
- Mix until crumbly.
CHOCOLATE PUMPKIN MUFFINS
Pumpkin spice muffins get a double dose of chocolaty indulgence with the addition of cocoa powder and chocolate chips. It only takes one bowl and no mixer to whip these up for a sweet breakfast treat or an afternoon chocolate fix.
Provided by Tammy Lynn
Categories Bread Quick Bread Recipes Muffin Recipes Pumpkin Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Whisk flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt together in a large bowl. Mix in brown sugar, making sure everything is well combined.
- Make a well in the center of the dry ingredients with a spoon. Add in pumpkin puree, eggs, vegetable oil, sour cream, and vanilla extract. Stir until batter is just blended. Add 3/4 cup chocolate chips and stir until well combined.
- Divide batter evenly between the prepared 12 muffin cups. Sprinkle remaining 1/4 cup chocolate chips on top.
- Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 215.3 calories, Carbohydrate 29 g, Cholesterol 33.1 mg, Fat 11 g, Fiber 2.3 g, Protein 3.5 g, SaturatedFat 4.3 g, Sodium 179.4 mg, Sugar 17.3 g
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