Low Fat Oatmeal Pumpkin Spice Muffins Recipes

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LOW-FAT OATMEAL PUMPKIN MUFFINS



Low-Fat Oatmeal Pumpkin Muffins image

Make and share this Low-Fat Oatmeal Pumpkin Muffins recipe from Food.com.

Provided by rockstarcuti306

Categories     Quick Breads

Time 27m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1 cup quick oats
3/4 cup firmly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1 cup canned pumpkin
3/4 cup nonfat milk
1/3 cup unsweetened applesauce
2 egg whites
1/4 teaspoon vanilla extract

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



Low Fat Oatmeal Pumpkin Spice Muffins image

This is a recipe I adapted from an old favorite, applesauce muffins. They are high in fibre and low in fat.

Provided by julielenore

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/4 cups flour
3/4 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup oats
1 1/4 cups pumpkin puree
1/4 cup oil
2 eggs, beaten
1/2 cup milk

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.

OCTOBER OATMEAL PUMPKIN MUFFINS



October Oatmeal Pumpkin Muffins image

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

no-stick cooking spray
½ cup all-purpose flour
½ cup whole wheat flour
½ cup white sugar
1 teaspoon salt
1 teaspoon pumpkin pie spice
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ¼ cups pumpkin puree
½ cup milk
2 eggs, beaten
¼ cup maple syrup
¾ cup quick-cooking rolled oats

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

WHOLE WHEAT PUMPKIN OAT MUFFINS



Whole Wheat Pumpkin Oat Muffins image

These moist, hearty whole wheat muffins make the house smell like fall.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 16

2 cups whole wheat flour
1 cup quick-cooking rolled oats + 2 tablespoons for topping
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup buttermilk*
3/4 cup pure pumpkin puree - canned or homemade
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup canola or vegetable oil
1 egg
2 teaspoons vanilla extract

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.

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