Pumpkin is a Fall must have. Lately, I have been baking up a storm. I love having healthy backed goods in the freezer for lunches or as a healthy on the go snack. These pumpkin oat muffins freeze well, that is if they make it to the freezer. These delicious pumpkin oat muffins are easy to make, healthy and taste amazing.
The girls helped me make these delicious pumpkin oat muffins. I add oats whenever I can, my youngest daughter is not a fan of oats but I try to incorporate them in our food as often as I can. Involving kids in the kitchen is a great way to increase their acceptance. In this recipe, I made my own oat flour by pulsing oats in my blender. The thing I love about muffins is the add in’s are endless. You can easily add raisins, carrots, walnuts, and/or homemade applesauce. You really can’t go wrong.
Delicious Pumpkin Oat Muffins
- 1 cup oat flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/8 tsp cardonmon
- 1 1/2 cups pumpkin puree
- 1/2 cup maple syrup
- 1 egg, well beat
- 1/2 cup olive oil
- 1 tsp vanilla
- 1/2 cup chocolate chips
Preheat oven to 350 degrees and line muffin tin with liners.
In a large bowl, whisk dry ingredients.
In a medium bowl, combine pumpkin, maple syrup, egg, and oil. Mix until well combined.
Add wet ingreidents to dry ingreidents and combine until well mixed.. Do not over mix.
Fold in chocolate chips.
Spoon muffin mixture into muffin tin until 3/4 full. Sprinkle pumpkin seeds to the top of the muffins if you desire.
Bake for 20 minutes. Place toothpick in center of muffin to check if tooth pick comes out clean.
Add real pumpkin puree only
For extra add ins try 1/2 cup raisins and/or walnuts.
With this weekend being Thanksgiving I am planning on making this pumpkin pie. On the weekends, the girls like to help me make waffles and these gluten free pumpkin waffles are family favorite. This weekend we are going to try these pumpkin pancakes by cookie and kate. What’s your favorite pumpkin recipe?