#SOGood They freeze well too, so make a double batch! You’re going to love it! WHISK flour, baking powder, baking soda and spices in a medium bowl. Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Last Modified: October 7, 2019 by Dani. But good! Pour wet ingredients into dry and stir well to combine. I’m a Health, Wellness & Weight Loss Coach, Mom of two, and the Founder of Clean & Delicious®. I’m going to copy the recipe and also copy your comment. Thanks again for a great recipe! That might work. They did not disappoint! Is there a reason you don’t use silicone cup liners for this recipe? I made these into mini muffins and they cooked perfectly in 13 minutes! Feel free to swap out the pecans for any other nut--walnuts would be great--or omit them altogether. Another delicious recipe!! Thank you for the recipe, great job. It’s hard to say what the times would be, but when the kitchen starts to smell very fragrant and delicious, is a good time to start checking. Divide evenly over 10-12 cupcake openings. In a medium mixing bowl, stir together wet ingredients. Making healthy pumpkin muffins is quite easy so prepare yourself for the aroma that is going to fill your kitchen. Simply stir together all the dry ingredients in a large mixing bowl. https://www.yummly.com/recipes/pumpkin-muffins-canned-pumpkin I really think you’re awesome. https://www.canadianliving.com/food/recipe/pumpkin-spice-muffins-4 A little extra cooling time will make them way easier to remove from the pan. Naturally sweetened with maple syrup and made without butter or oil, these muffins are wholesome and satisfying.Â, (I used almond, but you can use any you milk you prefer.). FYI, I don’t do eggs, so I used “chia eggs” and they turned out great, in case anyone is wondering about a vegan version. In a medium bowl, combine pumpkin puree, maple syrup, eggs and milk. Whisk together and then pour the wet ingredients into the dry and stir until well combined. Some of my favorites include Pumpkin Breakfast Cookies and my Paleo Pumpkin Muffins. Thanks for the idea. I especially love them warmed up and topped with a schmear of cream cheese or almond butter. What a nice variation. Made these with cranberries and almond slivers. I like to use almond milk, but feel free to use what you have on hand. Required fields are marked *. In a large bowl, using a fork, stir flour with oats, 1/2 cup (125 mL) brown sugar, baking powder, cinnamon, salt, baking soda and nutmeg. Canadian Living’s all-time favourite dessert recipes. Allow the mixture to sit for 5 minutes. I just updated that.. sorry for the confusion! It’s my pleasure! So perfect for busy mornings or as an after school snack for the kids! Pour all at once over dry ingredients; stir just enough to blend. Have picture..will try to post it!! I’m so glad you are enjoying the recipes and tips! PREHEAT oven to 350F.Line a 9 x 5-in. Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! This will allow the dry oats to absorb some of the liquid. Took the advise of other reviewers and reduced the white sugar to 1/2 cup, used 1/2 cup of light sour cream instead of buttermilk and adorned the top of the muffins with a few chocolate chips. Gently stir in the pecan and the raisins and allow this mixture to sit for 5 minutes. She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen. I eliminated the maple syrup completed and exchanged it for unsweetened apple sauce. In separate bowl mix together the baking flour, baking … Thanks so much for sharing. They are delicious. So many baked oatmeal recipes are dry and have a cardboard texture. When October rolls around and it’s time for everything pumpkin, I make a batch of pumpkin muffins almost every week. It only takes one bowl and no mixer to whip these up for a sweet breakfast treat or an afternoon chocolate fix. I have been making these weekly. Thank you for sharing such quick, clean, and healthy recipes! https://www.everydayeileen.com/easy-healthy-pumpkin-muffins-recipe Pre-heat oven to 350ºF and grease a 12-cup muffin tray (I used cooking spray to keep it easy, but you can use butter or coconut oil as well). Was hesitant as there is no oil or butter in them. The best I’ve ever made. You can either thaw the muffins at room temperature by setting them on your counter overnight to thaw. In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, … I am going to try these with apple sauce instead of pumpkin for apple oatmeal muffins. Add pumpkin and water. These were delicious! Discover dessert recipes for cakes, cupcakes, pies, cookies, brownies, holidays and every day of the year. It’s my pleasure!! So glad you enjoyed them Valerie! My husband and I absolutely love it! Thanks. 2 1/2 cups all-purpose flour. Thanks so much for reading! https://www.allrecipes.com/recipe/229965/october-oatmeal-pumpkin-muffins These are so delicous and moist! Thanks for all your tips! I used 1/2 C of maple syrup to reduce the sugar, but might try 2/3 C next time. I love to have muffins in the freezer that I could grab and go, and these are my new grab and go muffins. And heathy too! Once again another recipe hit! For jumbo muffins, grease muffin tins and divide evenly over 6 muffin tins. So glad you all enjoyed them. So glad you enjoy them. I left some plain and topped the others with pumpkin butter or peanut butter! really moist and tasty - reminded me of starbucks' sunrise Your email address will not be published. These easy muffin cups are not only delicious, but they’re the perfect grab-n-go breakfast or snack with warm fall flavors! I like that this recipe has no sugar. So glad you are enjoying them! I make your Oatmeal Apple Cups weekly, but I wanted to try these this morning given the season change. These easy muffin cups are not only delicious, but they're the perfect grab-n-go breakfast or snack with warm fall flavors! Looking forward to your next video! Thank you. Pop the muffins in the oven for 20-25 minutes or until cooked through and golden brown over the top. Let stand for 5 minutes before removing from pans to cool on racks. Once the muffins are out of the oven, I would suggest letting them cool for at least 20 minutes before removing them from the muffin pan. Thanks for sharing Connie! For cupcake sized muffins, grease or add liners into cupcake tin. It they looked like hers in the video. I’ll make again….paying more attention. Pumpkin and orange are natural go-togethers. Will definitely make these again. kept by Florance_Chan recipe by canadianliving.com. You can also warm them up in the microwave when you’re ready to eat. And what better way to celebrate pumpkin season than with Baked Pumpkin Oatmeal Muffins. Roasted Brussels Sprouts and Grapes | Healthy Holiday Side Dish, Raisins + chopped pecans (or use any other favorite mix-ins). https://www.countryliving.com/food-drinks/g3559/pumpkin-muffins We topped ours with a little bit of homemade pumpkin butter! Thank you so much for your reply! Add cinnamon, ginger, nutmeg, and allspice and continue to whisk … I’ll show you how to make healthy eating CRAZY-easy and insanely DELICIOUS! It’s really important that you use pumpkin puree for these muffins and NOT canned pumpkin pie filling. Thanks! Pumpkin may be synonymous with pie, but this orange-hued squash is a fantastic ingredient for baked goods, too; use in everything from muffins to breads, such as the test kitchen's favorite Pumpkin-Orange Bread, which is shown here.Unlike pie, the recipes in this collection can serve triple duty as breakfast, snack, or dessert, and they're not complicated to make, either. I added 1/4 tsp each of ginger and allspice. PREHEAT oven to 350F. With leftover batter.. Mix sugar, oil, eggs. Quick or instant oats aren’t the right texture and will likely dry out these muffins. For these tasty muffin cups you’ll need just 10 ingredients and you probably already have most of them in your pantry. My 16 month old and I made them and they are a huge hit! Yes! milk and add ins were chopped crystalized ginger instead of raisins, and chopped shredded coconut! Hi, I just found you on YT and am looking forward to trying these and the pumpkin pie cups. I made two donuts! Bake at 425 for five minutes, then lower temperature to 350 degrees for 16-18 minutes for jumbo muffins and 13-14 minutes for cupcake sized muffins. I exchanged dates and apples instead of raisins, Lynn, I was hoping for a substitution, partly because I find maple syrup too sweet and partly because I find it too expensive. loaf pan with parchment, overhanging on both long sides. First, let them cool completely and then seal them in a freezer bag and freeze for up to 3 months. Morning Glory Muffins | Canadian Living. They were so good and such a big hit at the party! I’m curious, I would like to take these to a holiday party on Friday but I’m thinking I would want to make smaller portions since there will be so much other food there. Ha! This sounds perfect – and I love the addition of chocolate chips! Thank you so much for this recipe! I did use 1/2 rolled oats and 1/2 quick oats and they quickly disappeared. I have had a gastric bypass and sugar is off the table for me. Subscribe to get new recipes + tips via email plus my BONUS smoothie making guide! Breads + Muffins, Breakfast, Gluten Free, Meal Prep, Oatmeal, Recipes, Video Gluten Free, Healthy, Maple Syrup, Muffins, Oatmeal, Pecans, pumpkin, pumpkin spice, Raisins. Enjoy1. Maybe the texture would’ve been different. This recipe is so delicious and easy to make. In large bowl, stir together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; stir in raisins. https://www.allrecipes.com/recipe/232460/healthy-pumpkin-cranberry-muffins I’ve also added chopped apple as well. In a large bowl, whisk together the eggs, oil, … You can change the pan for sure but will need to adjust cooking times. These are soft, moist and delicious! Thanks Barbara! I love your recipes and videos. ... Canadian Carol December 19, 2019 - 11:37 am. Could I bake this in a cake pan or maybe make mini muffins? Line two muffin pans with paper muffin cups. Delish/ Nutrish! I love all your recipes! So glad you all enjoyed these JAckie. ... Banana Chocolate Chip Muffins Recipe. Life 43 Gifts That Spoil Pets & … These pumpkin oatmeal muffin cups couldn’t be any easier to make! Thank you for the cooking ideas! Muffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups. I love that these are packed with chewy raisin, crunchy pecans and plenty of pumpkin spice flavor. 🙂 – Janet. So glad you enjoyed them! thanks so much for cooking along. In a large bowl combine all of the dry ingredients; rolled oats, baking powder, pumpkin pie spice, and kosher salt. Pumpkin spice muffins get a double dose of chocolaty indulgence with the addition of cocoa powder and chocolate chips. Thanks for taking the time to leave a rating. You can try sugar free maple syrup? https://cleananddelicious.com/baked-pumpkin-spice-oatmeal-muffin-cups So glad you enjoyed them. https://www.foodnetwork.ca/baking/photos/sweet-muffin-recipes https://www.thisgrandmaisfun.com/the-best-pumpkin-muffins-ever Evenly divide the oat mixture amongst the greased muffin cups. Can I use quick oats? You can never go wrong with baked goods when they involve pumpkin. Thank you so much! Canadian bacon, gruyere cheese and spinach come together in this bread pudding from Emeril Lagasse for an easy and delicious make-ahead casserole. Lightly spray a 12-cup muffin tin with oil or line with cupcake liners. This recipe makes 12 muffins, but can easily be doubled to make 24 muffins, if you’re banking on having extras for the freezer. Evenly divide the mixture amongst the muffin cups and pop in the oven for 20-25 minutes or until cooked through and golden brown over the top. Anxious to try . Hope that helps a bit. In a large mixing bowl whisk together brown sugar, oil, eggs, and buttermilk. Do you have any suggestions? Thanks for posting the recipe. These Pumpkin Oatmeal Muffins will not disappoint! Pumpkin Oatmeal Muffins will not disappoint! Two of my girls have allergies to multiple foods and this was great for all and even for us no allergy people. But they still turned out moist. Bake in 375°F (190°C) oven for about 25 minutes or until golden and tops are firm to the touch. This will allow the dry oats to absorb some of the liquid. https://www.allrecipes.com/recipe/15514/pumpkin-spice-muffins Hi Dani, These muffin cups are delicious! If you don’t have pumpkin pie spice in the house, you can use cinnamon with a pinch of ground ginger and nutmeg mixed in. I’m on my way to the store now to get what I need to make these muffins. Your email address will not be published. The best I’ve ever made. Cool and enjoy! Feel free to play around with the mix-ins. Ingredients 1 1/2 cup all purpose flour 1/2 cup wheat bran 2 teaspoons baking powder 2 teaspoons pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon salt 1 cup canned pumpkin 1/2 cup carrots grated 1/2 cup buttermilk 1/2 cup honey 1/4 cup butter melted 1/4 … Thanks for the recipe! For this particular recipe, you must use old-fashioned (rolled) oats. I appreciate you taking the time to rate them. Pumpkin pie filling is loaded with sugar and other ingredients we don’t need (or want) in these muffins. Dani, WHISK flour, baking powder, baking soda, Up they came out fine. Naturally sweetened with maple syrup and made without butter or oil, these muffins are wholesome and satisfying. That sounds great! Thanks for letting me know. Cooking with Hemp is a new experience for me . I’m just not sure if that will affect the baking time or not! Then tossed in a handful of chocolate chips for a little sweetness. Just baked a batch of these muffins and wished I'd double the recipe to freeze more! This will be helpful for others as well 🙂. I made these yesterday and they are delicious and satisfying! Sounds great!! Well…I spaced out and put the whole can of pumpkin purée instead of just 1/2 cup! https://www.canadianliving.com/.../recipe/pumpkin-orange-and-raisin-muffins It’s cool, crisp and 68 degrees here in New Jersey today, which means it’s time for pumpkin. So glad they still worked out for you. I love Dani’s recipes and you tube videos. These pumpkin oatmeal cups are great to have on hand for a grab-n-go fall breakfast or as an easy, delicious, seasonal snack with a cup of coffee in the afternoon. Thank you so much again! Make a batch on the weekend and keep them in your fridge or freezer for quick and easy breakfasts all week. In separate bowl, beat egg; blend in pumpkin, oil, orange rind and juice. Spoon into large greased or paper-lined muffin cups, filling to tops. Mix well and set a side. Pumpkin Pancakes {like eating breakfast pumpkin pie} Is it meant to say 1/4 cup raisins and 1/4 cup pecans? It’s oh so good! Go figure. I made these muffins, and I love them! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below. And be sure to follow me on YouTube, Pinterest, Instagram and FaceBook for more healthy food inspiration! Is there any way to make this recipe by subbing something sugar free for the maple syrup? Thank you! Whisk in pumpkin, butter and vanilla until evenly blended. Fold in the raisins and chopped pecans. There they are, all orangey and wonderful. I used reg. Pumpkin Muffins – Packed with pumpkin and topped with cinnamon-sugar, these Pumpkin Muffins are soft, fluffy, moist, and absolutely delicious! See original recipe at: canadianliving.com. Soooooo good! Just came across this recipe today. Followed the recipe exactly. 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