Healthy Whole Wheat Pumpkin Oatmeal Muffins Recipe
User Reviews
4.9
Healthy Whole Wheat Pumpkin Oatmeal Muffins Recipe
Description
The Healthy Whole Wheat Pumpkin Oatmeal Muffins Recipe blends whole wheat flour and oats with a balance of warming spices—cinnamon, nutmeg, and cloves—to capture a cozy fall flavor. Pumpkin puree moistens the batter and adds subtle sweetness alongside brown sugar, while eggs and unsalted butter help create a tender crumb. Chocolate chips interspersed throughout the muffins offer intermittent bursts of sweetness, complemented by the crunch of pumpkin seeds and oats sprinkled on top before baking. Baked at 350 degrees Fahrenheit for about 20 minutes until a toothpick comes out clean, these muffins develop a light, fluffy texture with a slightly crisp top.
The combination of wholesome grains and pumpkin makes these muffins satisfying for breakfast or an afternoon treat. The oats give chewiness, while the pumpkin seeds add texture and a pleasant nuttiness. Serving the muffins plain or with butter or nut butter is recommended. This recipe also allows customization by substituting walnuts or cranberries for chocolate chips or omitting the oats for different textures.
Following the instructions to mix dry and wet ingredients separately and folding gently preserves the muffin's lightness. The topping of extra oats and seeds adds visual appeal and a toasted crunch after baking. Letting the muffins cool before eating improves their texture.
Ingredients
- 1.5 cup whole wheat flour freshly milled in Nutrimill, 6.1 oz
- 1/2 cup rolled oats 1.6 oz + more for garnish
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/3 teaspoon ground nutmeg
- 1/4 teaspoon cloves ground
- 1/4 teaspoon salt
- 2 egg
- 1/2 cup brown sugar lightly packed
- 1 cup pumpkin puree
- 1/3 cup butter unsalted
- 1 teaspoon vanilla extract
- 1/4 cup PLAIN yogurt
- 1/2 cup chocolate chips
- 2 tablespoon pumpkin seeds
Instructions
- Preheat oven to 350 degrees F. Line a 12 muffin tray with cupcake liners.
- In a large bowl, mix together whole wheat flour, rolled oats, baking soda, baking powder, ground cinnamon, nutmeg, cloves and salt. Mix them well and set aside.
- In a separate bowl, start mixing the wet ingredients - whisk the eggs, brown sugar, then add pumpkin puree, melted butter, vanilla and yogurt. Mix all well until combined.
- Mix the dry ingredients into the wet ingredients bowl. Add the chocolate chips and fold everything together gently until combined.
- Scoop batter into prepared muffin tin, filling each cup but leaving some space for the muffins to fluff. Sprinkle with pumpkin seeds and rolled oats.
- Bake for about 20 minutes or until toothpick inserted in the center of muffin comes out clean.
- Remove baking try from the oven. Allow muffins to cool before enjoying.
Notes
- Whole wheat flour can be mixed with all-purpose flour or replaced entirely if preferred.
- Instead of separate nutmeg and cloves, 1 teaspoon of pumpkin pie spice blend can be used.
- Chocolate chips are optional; try walnuts or cranberries for variation.
- Serve muffins plain or with butter or a nut butter spread.
- If avoiding oats, they can be omitted for a different texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 41mg | 14% |
| Sodium | 176mg | 7% |
| Potassium | 194mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 3240IU | 65% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 61mg | 6% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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