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