Pumpkin Spice Chocolate Oat Muffins Recipes

CHOCOLATEY DELIGHT PUMPKIN OAT MUFFINS

Chocolatey Delight Pumpkin Oat Muffins image

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

Ingredients

1 cup canned pumpkin
1 tablespoon sugar-free maple syrup
1/2 cup Sugar Twin
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup skim milk
1/4 cup water
3/4 cup oat flour
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon (or more..enough to taste)

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

PUMPKIN OATMEAL MUFFINS

Pumpkin Oatmeal Muffins image

These prizewinning muffins, created by Best Pumpkin Recipe Contest Winner Victoria Meacham of Albany, Ore. This was published in Quick and Simple Magazine. Makes a nice yummy moist muffin. The recipe says to add 1/2 cup raisins and 1/2 cup of walnuts, but if you want you can reduce the amount and just add 1/4 cup raisins and 1/4 cup walnuts.

Provided by Marz7215

Categories Breakfast

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1 cup quick oats
3/4 cup packed brown sugar
1/2 cup raisins
1/2 cup walnuts
1 large egg, beaten
1/3 cup vegetable oil
3/4 cup milk
1 cup solid-pack canned pumpkin

Steps:

Preheat oven to 400ºF.
Line a 12-cup muffin tin with paper liners. Combine flour, baking powder, baking soda and pumpkin pie spice in a large bowl; then stir in oats, brown sugar, walnuts, and raisins.
In a medium bowl, combine egg, oil, milk and pumpkin, blending well.
Stir pumpkin mixture into dry ingredients until just moist. Fill muffin tins with batter and bake for 22 to 25 minutes, until tops spring back when lightly touched.

Nutrition Facts : Calories 262.1, Fat 10.9, SaturatedFat 1.7, Cholesterol 17.6, Sodium 211.2, Carbohydrate 38.2, Fiber 2.3, Sugar 17.9, Protein 4.7

PUMPKIN OAT MUFFINS

Pumpkin Oat Muffins image

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

Ingredients

1 cup all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg, room temperature, lightly beaten
3/4 cup canned pumpkin
1/4 cup 2% milk
1/4 cup canola oil
1 cup old-fashioned oats
1/2 cup raisins
TOPPING:
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
3/4 teaspoon pumpkin pie spice
1 tablespoon cold butter

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

WHITE CHOCOLATE PUMPKIN SPICE MUFFINS

White Chocolate Pumpkin Spice Muffins image

The perfect fall muffin recipe. The combination of the pumpkin and white chocolate are reminiscent of pumpkin cheesecake. Yum! For a lighter muffin be sure to sift your flour and level off the measuring cup. Do not over-mix batter to ensure your muffins are tender.

Provided by Danielle Lockley

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 30m

Yield 9

Number Of Ingredients 14

Ingredients

1 ½ cups all-purpose flour, sifted
½ cup white sugar
¼ cup brown sugar
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
½ teaspoon salt
½ cup pumpkin puree, or as needed
⅓ cup vegetable oil
⅓ cup milk
1 egg
1 teaspoon vanilla extract
¼ teaspoon lemon extract
¾ cup white chocolate chips
1 tablespoon all-purpose flour

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line 9 muffin cups with paper muffin liners.
Whisk 1 1/2 cups sifted flour, white sugar, brown sugar, pumpkin pie spice, baking powder, and salt together in a large bowl. Stir pumpkin puree, vegetable oil, milk, egg, vanilla extract, and lemon extract together in another bowl.
Pour pumpkin puree mixture into flour mixture; stir until batter is just combined.
Stir white chocolate chips and 1 tablespoon flour together in a bowl until chips are coated. Fold chips into batter; spoon batter into prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

Nutrition Facts : Calories 323.2 calories, Carbohydrate 44.5 g, Cholesterol 24.6 mg, Fat 14.5 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 4.6 g, Sodium 300.2 mg, Sugar 26.6 g

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

Ingredients

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

PUMPKIN OAT BRAN MUFFINS

Pumpkin Oat Bran Muffins image

"The aroma from these muffins is especially wonderful in the fall. They're healthy and yummy and disappear quite quickly. They also freeze well." Irene Robinson - Cincinnati, Ohio

Provided by Taste of Home

Time 35m

Yield 9 muffins.

Number Of Ingredients 10

Ingredients

1-1/2 cups oat bran
1/2 cup all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 large egg whites
1 cup canned pumpkin
1/2 cup fat-free milk
2 tablespoons canola oil

Steps:

In a small bowl, combine the first six ingredients. In another bowl, whisk the egg whites, pumpkin, milk and oil until well blended. Stir into dry ingredients just until moistened. , Coat muffin cups with cooking spray; fill half full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 155 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 246mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 4g fiber), Protein 5g protein.

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