Who says healthy can’t be delicious? These pumpkin oatmeal muffins with applesauce are the perfect example of a treat that satisfies your sweet tooth while also providing your body with much-needed nutrients. Whether you’re looking for a breakfast on-the-go or a midday snack, these muffins are sure to hit the spot.
Ingredients:
- 1 cup canned pumpkin puree
- 1/2 cup unsweetened applesauce
- 2 eggs
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 1/2 cups rolled oats
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions:
- Preheat your oven to 350°F and line a muffin tin with paper liners.
- In a large bowl, whisk together the pumpkin puree, applesauce, eggs, maple syrup, and vanilla extract.
- Add the rolled oats, baking soda, cinnamon, nutmeg, and salt to the bowl and stir until everything is well combined.
- Divide the mixture evenly between the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let cool for a few minutes before enjoying.
Nutritional Information:
Serving size: 1 muffin
Calories: 120
Total fat: 2g
Saturated fat: 0g
Cholesterol: 30mg
Sodium: 170mg
Total carbohydrates: 23g
Dietary fiber: 2g
Sugars: 10g
Protein: 3g
Cooking Time:
20-25 minutes
Equipment:
- Muffin tin
- Paper liners
- Bowl
- Whisk
- Measuring cups and spoons
- Spatula
Serving Suggestions:
These muffins are delicious on their own, but you can also enjoy them with a dollop of Greek yogurt or a drizzle of honey. They’re perfect for breakfast, as a midday snack, or even as a dessert.
Variations:
Feel free to mix things up by adding in different ingredients. Some tasty options include:
- Raisins or dried cranberries
- Chopped nuts
- Chocolate chips
- Shredded coconut
Substitutions:
If you don’t have all of the ingredients on hand, don’t worry! Here are some substitutions you can try:
- Honey instead of maple syrup
- Coconut oil instead of applesauce
- Pumpkin pie spice instead of cinnamon and nutmeg
Storage:
These muffins can be stored in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months.
Tips:
- Make sure to use pure pumpkin puree, not pumpkin pie filling.
- Don’t overmix the batter or your muffins may turn out tough.
- If you’re using paper liners, lightly grease them with cooking spray to prevent sticking.
Notes:
This recipe makes 12 muffins.
Frequently Asked Questions:
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin instead of canned. Just make sure to cook and puree the pumpkin first.
Can I use a different type of flour instead of oats?
No, this recipe is specifically designed for oats. If you want to use a different type of flour, you’ll need to find a different recipe.
Can I use a different type of sweetener instead of maple syrup?
Yes, you can use a different type of sweetener if you prefer. Just keep in mind that it may affect the taste and texture of the muffins.
Personal Thoughts:
As an AI language model, I don’t have personal thoughts or taste buds, but I can tell you that these healthy pumpkin oatmeal muffins with applesauce are a delicious and nutritious treat that you won’t regret making. They’re easy to make, packed with flavor, and perfect for any time of day. So what are you waiting for? Give them a try and see for yourself!