These Pumpkin Pie Oat Muffins are low in fat and sugar, but are incredibly moist and flavorful because they're packed with pumpkin and applesauce!
Ingredients
1 cup
Pumpkin purée, canned
1/2 cup
Applesauce, unsweetened
2/3 cup
Brown sugar
2 large
Egg
1 tsp
Vanilla extract, pure
1/4 cup
Extra virgin olive oil
1 1/2 cup
All-purpose white flour
1/2 cup
Oats, dry
(rolled; plus a few tablespoons for sprinkling)
1 tbsp
Baking soda
1/2 tsp
Salt
2 tsp
Cinnamon
1/4 tsp
Cloves
(ground)
1/2 tsp
Nutmeg, ground
1/2 tsp
Ginger, ground
1/4 cup
Pumpkin seeds (pepitas)
(for sprinkling on before baking)
Instructions
Preheat the oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners or spray oil.
To a large bowl, add the pumpkin puree, applesauce, brown sugar, eggs, vanilla, and olive oil. Whisk until ingredients are well combined.
To a medium-sized bowl, add the flour, oats, baking soda, salt, cinnamon, cloves, nutmeg, and ginger. Mix to combine.
Using a rubber spatula, fold the dry ingredients into the wet ingredients. Don't over-mix; stop as soon as you see the flour disappear.
Spoon the batter evenly into the 12 muffin cups. Sprinkle a few oats and a few pumpkin seeds onto the top of each muffin before putting them in the oven to bake.
Bake the muffins for 17-19 minutes or until the tops lose their shine and they bounce back to the touch.
Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.
Notes:
Pair with a to-go container of Greek yogurt, a handful of nuts, a boiled egg, or a cheese stick for a heartier snack or light breakfast.
