Pumpkin Oat Greek Yogurt Muffins Recipes

HEALTHY PUMPKIN MUFFINS

Healthy Pumpkin Muffins image

Easy, one-bowl healthy pumpkin muffins made with oatmeal, honey (no sugar!), yogurt, and warm fall spices. Moist, fluffy, and so delicious!

Provided by Erin Clarke / Well Plated

Time 50m

Number Of Ingredients 14

Ingredients

2 tablespoons canola oil (or melted and cooled coconut oil)
1/2 cup honey or pure maple syrup
1/3 cup plain non-fat Greek yogurt (at room temperature)
1 large egg (at room temperature)
1 teaspoon pure vanilla extract
1 15-ounce can pure pumpkin (not pumpkin pie filling)
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon kosher salt
1 1/4 cups white whole wheat flour*
3/4 cup plus 2 tablespoons, rolled oats (plus additional for sprinkling on top)

Steps:

Preheat your oven to 325 degrees F. Light coat a 12-inch standard muffin tin with nonstick spray.
In a large mixing bowl, whisk together the oil, honey, and Greek yogurt. Once blended, whisk in the egg and vanilla. Make sure the ingredients are smooth and well blended.
Whisk in the pumpkin purée.
Sprinkle the baking soda, cinnamon, nutmeg, ginger, allspice, and salt over the top. Whisk or use a rubber spatula to stir gently to combine.
Sprinkle the flour and oats over the top, then with a rubber spatula, gently incorporate, just until the flour disappears.
Scoop the batter into the prepared muffin cups, dividing it evenly (I like to use a batter or ice cream scoop for this). The cups will be very full. If desired, sprinkle on a few oats on top for decoration.
Bake for 24 to 29 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Super moist breads like pumpkin bread can be hard to gauge; to be 100% certain, use an instant read thermometer. The center of a muffin should register 200 degrees F. Place the pan on a wire rack and let cool in the pan for 5 minutes, then with a butter knife, gently loosen the muffins and transfer them to the rack to finishing cooling (or for as long as you can resist devouring them). The muffins will be very delicate while still warm, but will firm up more as they cool.

Nutrition Facts : ServingSize 1 (of 12), Calories 147 kcal, Carbohydrate 27 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 14 mg, Fiber 3 g, Sugar 13 g

PUMPKIN OAT MUFFINS

Pumpkin Oat Muffins image

It isn't considered Thanksgiving or Christmas in my house until these are on the table. Enjoy the flavors of pumpkin pie in easy-to-eat muffin form. &mdashCarol Hale, Sarver, Pennsylvania

Provided by Taste of Home

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 17

Ingredients

1 cup all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg, room temperature, lightly beaten
3/4 cup canned pumpkin
1/4 cup 2% milk
1/4 cup canola oil
1 cup old-fashioned oats
1/2 cup raisins
TOPPING:
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
3/4 teaspoon pumpkin pie spice
1 tablespoon cold butter

Steps:

Preheat oven to 375°. In a large bowl, combine the first 6 ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. Stir in oats and raisins. , Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the brown sugar, flour and pie spice; cut in butter until crumbly. Sprinkle 1 rounded teaspoon over each muffin. Bake at 375° for 15-20 minutes or until a toothpick comes out clean., Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 138 calories, Fat 5g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 151mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

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