Description
Delicious and wholesome One-Bowl Healthy Oatmeal Pumpkin Muffins made with pumpkin puree, whole wheat flour, rolled oats, and warm pumpkin pie spices, sweetened naturally with applesauce and light brown sugar. These moist, flavorful muffins are easy to prepare in just one bowl, perfect for a nutritious breakfast or snack.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 3/4 cup unsweetened applesauce
- 2 large eggs (can substitute with 2 flax eggs)
- 1/4 cup olive oil or vegetable oil
- 2 teaspoons vanilla extract
- 1/3 cup light brown sugar
Dry Ingredients
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/4 cups whole wheat flour
- 3/4 cup rolled oats
- 1/4 cup mini chocolate chips plus more for topping (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375℉ (190℃). Line a standard 12-cup muffin tin with paper liners or grease it lightly with oil to prevent sticking.
- Combine Wet Ingredients: In a large mixing bowl, add the pumpkin puree, unsweetened applesauce, eggs (or flax eggs), olive or vegetable oil, vanilla extract, and light brown sugar. Whisk thoroughly until the mixture is smooth and well combined.
- Add Dry Leavening and Spices: To the same bowl, add the baking powder, baking soda, salt, and pumpkin pie spice. Whisk again to evenly distribute these ingredients throughout the wet mixture.
- Incorporate Flour and Oats: Add the whole wheat flour and rolled oats to the bowl. Stir gently until just combined; avoid overmixing to keep the muffins light and tender.
- Fold in Chocolate Chips: Gently fold ¼ cup of mini chocolate chips into the batter, ensuring they are evenly distributed without deflating the mixture.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full. Optionally, sprinkle additional chocolate chips on top for extra chocolatey flavor and visual appeal.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 22 minutes. The muffins are done when their tops turn golden brown and a toothpick inserted into the center comes out clean. If you have a kitchen thermometer, the internal temperature should reach 200℉ (93℃) to ensure they’re fully cooked yet moist.
- Cool: Remove the muffins from the oven and allow them to cool in the pan for about 15 minutes. Then transfer them to a wire rack or plate to cool completely before storing or serving.
- Storage: Store the cooled muffins in an airtight container in the refrigerator for up to 4-5 days or freeze them for up to a month. Reheat before serving if desired.
Notes
- For a vegan option, substitute eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, allowed to thicken).
- Use unsweetened applesauce to keep added sugars low.
- Do not overmix the batter to avoid dense muffins.
- Optional chocolate chips add sweetness; omit for a lower sugar muffin.
- Whole wheat flour adds fiber and nutrients compared to all-purpose flour.
- These muffins freeze well; thaw them overnight in the fridge or warm in the microwave.
- Pumpkin pie spice can be homemade with cinnamon, nutmeg, ginger, cloves, and allspice if unavailable.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg
