September 14, 2016 | Home >Healthy Kids > Best Recipes >Maple-Oat Pumpkin Muffins Recipe
Maple-Oat Pumpkin Muffins Recipe
September 14, 2016 | Home >Healthy Kids > Best Recipes >Maple-Oat Pumpkin Muffins Recipe

Maple-Oat Pumpkin Muffins Recipe

Maple-Oat Pumpkin Muffins. Delicious pumpkin muffins that are healthy too! Maple syrup sweetened and applesauce instead of oil make these tasty muffins guilt-free!

Who doesn’t love a good pumpkin muffin?! I secretly spend all summer waiting for fall *just* to start making pumpkin things again. These maple-oat pumpkin muffins were totally worth the wait. They are moist and flavorful… and healthy! It’s the whole package, folks.

What makes these pumpkin muffins so healthy, you ask?

Well, for starters they use white whole wheat, so they’ve already got a leg up on white flour muffins with added fiber and all that good stuff. Oh, and they have oats, which are always a win.

Then we went a step further and replaced the oil with applesauce. Yep, you read that right. Replaced a fat with a fruit and it totally worked – they’re still just as delicious as pumpkin muffins with oil. The pumpkin in them is also healthy, delicious, and helps make up for no oil.

And then just for fun we used pure maple syrup instead of sugar, which is still a sweetener, but it also adds a subtle and delicious maple flavor. My mouth is watering just writing this, seriously.

Maple-Oat Pumpkin Muffins. Delicious pumpkin muffins that are healthy too! Maple syrup sweetened and applesauce instead of oil make these tasty muffins guilt-free!
So let’s make these pumpkin muffins already!

Start off by combining the oats with milk in a small bowl so that they can soften. Set these to the side for ten minutes while you get everything else going. Of course, turn on your oven to get it pre-heated at 350* F, and line or grease your muffin tin.

In a large bowl, combine flour, cinnamon, nutmeg, baking soda, and baking powder. Then mix it up a bit.

In medium bowl, add the wet ingredients together – applesauce, eggs, pumpkin, and syrup. Mix these well.

Maple-Oat Pumpkin Muffins. Delicious pumpkin muffins that are healthy too! Maple syrup sweetened and applesauce instead of oil make these tasty muffins guilt-free!

And the moment has arrived to combine everything! Add the wet ingredients and the milk-oat mixture to the flour mixture. Stir this up until it’s well combined. Plop mixture into your greased or lined muffin tin – you want to fill each muffin about 2/3 full. I got 18 muffins when I did this.

To add some crunch, prettiness, and a bit more maple flavor, let’s make a topping. This topping is a little messy, I warn you, but it really makes the muffin for me. Simply put 1/4 cup pumpkin seeds in a small bowl and pour a tablespoon of maple syrup over them. Then (this is the messy part) sprinkle a pinch or two of maple-drippy seeds on each muffin. Really, it’s worth it.

Place in the oven for about 20 minutes. You know your oven, so make sure to check them earlier if yours runs hot. Remove when a toothpick inserted into the middle of a muffin comes out clean.

Maple-Oat Pumpkin Muffins. Delicious pumpkin muffins that are healthy too! Maple syrup sweetened and applesauce instead of oil make these tasty muffins guilt-free!

Let the muffins sit for just a minute before removing them from the muffin tin and devouring them. They’re great warm or room temperature.

Enjoy! Now, I’m going to have to go grab another of these pumpkin muffins…

Maple-Oat Pumpkin Muffins. Delicious pumpkin muffins that are healthy too! Maple syrup sweetened and applesauce instead of oil make these tasty muffins guilt-free!

 

FOOD - Maple-Oat Pumpkin Muffins. Delicious pumpkin muffins that are healthy too! Maple syrup sweetened and applesauce instead of oil make these tasty muffins guilt-free! http://www.superhealthykids.com/maple-oat-pumpkin-muffins-recipe/

Maple-Oat Pumpkin Muffins Recipe

Maple-Oat Pumpkin Muffins Recipe
Serves: 18
Prep Time: 15 m
Cook Time: 20 m
Serving Size: 1 muffin

Ingredients

  • 18 standard – cupcake liners
  • 1/2 cup – oats, dry
  • 1/2 cup – milk
  • 3/4 cup – flour, all-purpose
  • 3/4 cup – flour, whole wheat
  • 1 teaspoon – baking soda
  • 1/4 teaspoon – baking powder
  • 1 teaspoon – cinnamon
  • 1/2 teaspoon – nutmeg
  • 1/2 teaspoon – salt
  • 1 1/4 cup – pumpkin, canned
  • 1/2 cup – applesauce, unsweetened
  • 2 large – egg
  • 8 tablespoon – maple syrup, pure
Toppings:
  • 1/4 cup – pumpkin seed kernels
  • 1 tablespoon – maple syrup, pure

Directions

  1. Preheat oven to 350° F. Place cupcake liners into muffin tins, or spray each cup with a bit of cooking spray.
  2. Combine oats and milk in a small bowl, set aside for 5-10 minutes.
  3. In a large bowl, combine flours, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. In a medium bowl, combine pumpkin, applesauce, eggs, and maple syrup.
  5. Add pumpkin mixture and oat mixture to the large bowl with the dry ingredients; stir until fully combined.
  6. Divide batter among muffin cups, filling each 2/3 full.
  7. In a small bowl, combine pumpkin seeds and 1 tablespoon maple syrup. Put small spoonfuls or pinches of this mixture on top of each muffin.
  8. Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  9. Allow to cool before serving.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 102 5%
  • Fat: 2 g 3%
  • Carb: 18 g 6%
  • Fiber: 1 g 4%
  • Protein: 3 g 6%
  • Sugar: 7 g
written by
Katrina Nelson

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Comments(8)
Michele says:

How big a can of pumpkin?

Katrina Nelson says:

Hi Michele, the recipe calls for 1 1/4 cups, so I used a 15oz can and had a bit left over (I threw the extra into some pumpkin pie overnight oats, yum). Hope you enjoy!

Tomi says:

The batter tastes extremely bitter I hope things turn out better once they are baked.

Katrina Nelson says:

Hi Tomi, I’m sorry to hear that! I didn’t taste my dough, but when I’ve tasted pumpkin doughs in the past they have seemed bitter to me, too, but then taste better once baked. Did you add the topping with maple syrup? Sweetness should balance out the bitter, so if you are unhappy with the result, perhaps try adding a little more syrup and see if you like that better. Hopefully with baking the bitterness came out – let us know!

Julie says:

Can this recipe be made vegan by substituting non dairy milk & flaxseed eggs?

Katrina Nelson says:

Hi Julie, I haven’t tried using vegan ingredients for these yet, but I am sure that substituting non dairy milk would be fine! Looking at similar recipes that use flax eggs, I would say they’ll work too. Go for it and let us know how it turns out for you. Thanks for asking!

Veruschka says:

Delicious!! Just made these and they turned out great. I made a few adjustments though: used almond milk instead of milk, used honey instead of maple syrup (as I had no maple syrup in the house), substituted the white all purpose flour with buckwheat flour (kept the brown whole wheat flour as is) and used fresh pumpkin that I quickly steamed instead of tinned pumpkin. I also added a tablespoon ground flax seed for a extra health boost. Thanks for a delicious recipe Katrina! And my 2 year old devoured them!

Glad to hear they were enjoyed! And sharing substitutions is always so useful, thank you! Now I want to go make them again 🙂

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