Low Fat Oatmeal Pumpkin Muffins Recipes

OCTOBER OATMEAL PUMPKIN MUFFINS

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.

HEALTHY PUMPKIN MUFFINS

Steps:

• Preheat your oven to 325 degrees F. Light coat a 12-inch standard muffin tin with nonstick spray.
• In a large mixing bowl, whisk together the oil, honey, and Greek yogurt. Once blended, whisk in the egg and vanilla. Make sure the ingredients are smooth and well blended.
• Whisk in the pumpkin purée.
• Sprinkle the baking soda, cinnamon, nutmeg, ginger, allspice, and salt over the top. Whisk or use a rubber spatula to stir gently to combine.
• Sprinkle the flour and oats over the top, then with a rubber spatula, gently incorporate, just until the flour disappears.
• Scoop the batter into the prepared muffin cups, dividing it evenly (I like to use a batter or ice cream scoop for this). The cups will be very full. If desired, sprinkle on a few oats on top for decoration.
• Bake for 24 to 29 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Super moist breads like pumpkin bread can be hard to gauge; to be 100% certain, use an instant read thermometer. The center of a muffin should register 200 degrees F. Place the pan on a wire rack and let cool in the pan for 5 minutes, then with a butter knife, gently loosen the muffins and transfer them to the rack to finishing cooling (or for as long as you can resist devouring them). The muffins will be very delicate while still warm, but will firm up more as they cool.

LOW-FAT OATMEAL PUMPKIN MUFFINS

Steps:

• Preheat to 400.
• Whisk the dry ingredients together.
• Wisk wet ingredients together.
• Combine the wet and the dry.
• Grease muffin cups or tins.
• Bake for 22-25 minutes and enjoy!

LOW FAT OATMEAL PUMPKIN SPICE MUFFINS

Steps:

• Preheat oven to 350.
• Oil or spray muffin tins with cooking spray.
• Sift together the dry ingredients.
• Add the rest of the ingredients and stir until just moistened.
• Divide into 12 muffins and bake for 15-20 minutes until cooked in centre.
• Remove from pan after 5-10 minutes and let cool.
• place in a airtight container and try not to eat for 24 hours as they will become more moist.

HEALTHY PUMPKIN CRANBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
• Stir milk and vinegar together in a small bowl.
• Mix whole wheat flour, all-purpose flour, oats, baking soda, ginger, baking powder, cinnamon, nutmeg, and salt in a large bowl.
• Whisk pumpkin, brown sugar, white sugar, vegetable oil, and egg together in a separate bowl; beat in milk mixture until smooth. Stir flour mixture into pumpkin mixture until just combined. Fold in fresh and dried cranberries. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool muffins in the pan for 5 minutes before removing to wire rack to cool completely.

WHOLE WHEAT PUMPKIN OAT MUFFINS

Steps:

• Heat oven to 400 degrees Fahrenheit. Line 12 standard (1/3 cup) muffin cups with paper liners.
• In a large bowl, mix together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. In a medium bowl, whisk together the buttermilk, pumpkin, granulated sugar, brown sugar, oil, egg, and vanilla.
• Add the wet ingredients to the dry ingredients, whisking just until the ingredients are incorporated. Divide batter between the 12 muffins cups. Divide 2 tablespoons oats between the 12 muffins, sprinkling a few evenly over each.
• Bake for about 15 minutes, until the top of the muffins spring back when poked and a toothpick inserted into the center of one of the muffins comes out clean.