Added about tablespoon vanilla and cinnamon. The smell when baking some on a weekend morning is addicting. While some prefer the hot steamy weather of the summer, I prefer the cooler days and nights that fall brings with it, which allow me to throw on my favourite pair of jeans and a warm hoodie, cozy up on the couch and watch some end of the season baseball! And the Greek yogurt in them adds protein…I used this one. Add pumpkin, yogurt, eggs, maple syrup and vanilla extract and stir until combined. Let’s take a look at what a serving of pumpkin can offer! Make a batch today after school or plan on them for your next meal prep day! Stir dry mixture into the wet mixture; pour into prepared muffin cups to about 3/4 full. Check out Taste of Home’s recipe. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition My pantry at home is full of all the canning that we were able to do from the summer harvest from our garden. It’s easy peasy to make these gluten-free – simply use certified gluten-free oats and you’re good to go! And did you know that pumpkin is a vegetable! Once baked, these pumpkin muffins are light, fluffy, and full of pumpkin-spice flavor. Pumpkin pie spice, vanilla extract and salt - enhances the flavor. Is there anything that can be replaced with the yogurt to make it dairy free? Grab a copy of the tool that keeps our families eating well all week long. If you’ve tried these pumpkin oatmeal muffins or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! Stir in pumpkin pie spice, baking powder, baking soda and salt. Rate this recipe I've said multiple times how I love the flavors of fall and these healthy pumpkin muffins will definitely go into our rotation to make during my favorite season. Subscribe to our informative monthly newsletter and receive our FREE weekly meal planning template. ★☆. Allow to cool for about 10 minutes before removing and set on cooking rack. These muffins are sweet without being very sweet. Beat yogurt, pumpkin puree, sugar, and eggs together in a large mixing bowl until smooth. (, Tea Party–English Toffee Scones - Mad in Crafts, Pineapple, Lime and Coconut Muffins |, Apple Oat Greek Yogurt Muffins | running with spoons, White Chocolate Cranberry Muffins | Kitchen Meets Girl, Walking Taco Bar Party | fresh pico de gallo recipe - bystephanielynn, Easy Pesto Tortellini Skewers - Foody Schmoody Blog. This recipe is adapted from Cooking Light. Pumpkin puree - can buy canned. Accessed September 30, 2016. Place them on a cookie sheet, in a single layer, and pour on top a few good glugs of extra virgin olive oil and season with whatever you fancy – sea salt, paprika, red pepper flakes … the options are endless! Please read our disclaimer, disclosure, and copyright statement. (If using walnuts and chocolate stir in at this point), Just like with any regular muffin that you make, you’ll know the muffins are done when a. Get my newsletter or a new recipe every day! Cut a pumpkin open, remove the guts, place upside down on a baking sheet or pan in some water. A reader actually emailed, or maybe commented, a while back and said: hey Lindsay. These were good muffins! Cook time : 20M, Also having a problem with the cook on these. Amount is based on available nutrient data. Shoot, I might be making these year round! ★☆ Just toss what you need in the blender, and let it do it’s thing. Just like with any regular muffin that you make, you’ll know the muffins are done when a toothpick comes out clean. The best source of cooking knowledge, my mother. My kids love blender muffins because if I help them measure, they can pretty much make muffins on their own. Did not care for them. Pumpkin chocolate chip muffins are the perfect healthy gluten-free breakfast that you'll crave on Saturday mornings in the fall or any season for that matter. Great flavor though ?. Site name: . Just thaw in the fridge overnight or throw in the microwave to warm up. These are the perfect side dish to eat with eggs in the morning, to stick in your lunch boxes, and to serve alongside soup, stew, and chili all winter long. Recipe Ingredients. I might try it this afternoon! Just store them in an air-tight container (these are my favorite) or freezer bag. Added a bit more pumpkin, and stirred in yogurt rather than blending. Just don’t hand mix as in essence need to create an oat flour. Long live all the pumpkin muffins! I did add the chocolate chips, but you could make these even healthier by using craisins or raisins instead. Will top with Nutella as my little ones call them cupcakes. Information is not currently available for this nutrient. (BONUS! Place 1 cup of old-fashioned oats in food processor and pulse for about 10 seconds to get to flour-like consistency. Preheat oven to 375°F. 22 King St. S. Suite 300 Weird! The flavor and texture were great. They're perfect after warming up in the microwave for 30 seconds. 1 cup of cooked pumpkin (boiled and drained): (2).


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