How to Make Pumpkin Oat Muffins

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water keeps the recipe moist.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat while adding moisture.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds well.

Preheat the oven to 350°F (175°C).

Line a muffin tin with paper liners or grease it.

In a large bowl, combine flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.

In another bowl, mix pumpkin puree, brown sugar, eggs, milk, vegetable oil, and vanilla extract until smooth.

Add the wet ingredients to the dry ingredients and stir until just combined.

Fold in the diced apple gently to avoid breaking it.

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.

Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Store in an airtight container for up to a week.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens