Use a 1/4 cup to scoop the batter into the lined muffin cups. (Omit if you have picky kids that don't like texture.). What other alternatives would you suggest. 38 Back-to-School Breakfast Recipes and Ideas, Pumpkin Squares With Oat Crust and Crumb Topping, Coffee Cake With Brown Sugar and Cinnamon Streusel Topping, Pumpkin Walnut Bread Recipe with Raisins or Dates, Sweet Potato Muffins With Cinnamon Sugar Topping, Butternut Squash Casserole With Brown Sugar. Pumpkin Oat Muffins. I would like to make these muffins with bran, not being a very experienced baker I was hoping someone has already tried it. Add in the oats and baking soda to the mixture and process again, until a batter is formed. Required fields are marked *, Notify me of follow-up comments via e-mail. These healthy pumpkin muffins are naturally gluten-free and nut-free, and make the perfect treat for a school lunch. Honestly, since canned pumpkin is readily available at the grocery store year-round, I don’t know why we wait until October to bake pumpkin … I used rolled oats and they came out great. Please share in the comments below! Learn how your comment data is processed. Well, you know you have hit the jackpot when kids are stealing muffins off the counter! In another bowl, whisk the egg with the pumpkin, vegetable oil, milk, and vanilla. As you may know, I’m in love with using dates in my baked goods because I think they are the healthiest sweetener on the planet. Bake for 17 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Thanks for posting! 3. Serve warm or cold, plain or with a lightly sweetened honey or maple cream cheese spread or butter. I like to add some pumpkin seeds and dried cranberries into these muffins when serving them to adults, as they add a nice contrast of textures and flavors, but my kids won’t touch them that way, so I usually only sprinkle these additions on top. I like to make these in a mini muffin tin for my kids, since they don’t eat huge portions as it is, so I’ve included the baking time for that in the recipe notes below. My muffins were gummy but I’m pretty sure that’s because I used soaked (and dried) oats and I haven’t really figured how to bake with them yet. If you tightly pack the 3/4 cup with the dates the ounces almost always work out to be 6 ounces by weight for me. I added 1/8 cup cocoa powder instead of pumpkin pie spice and chocolate chips instead of dried fruit. They became my breakfast with coffee to go! In another bowl, whisk the egg with the pumpkin, vegetable oil, milk, and vanilla. And I love that there’s no coconut in there! This recipe makes about 20 mini muffins, and I bake them at 350ºF for 13 minutes in that case. In a mixing bowl, combine the 1 cup of flour, the 1/2 cup of brown sugar, baking powder, 1 teaspoon cinnamon, salt, ginger, nutmeg, and baking soda. Grease 10 to 12 muffin cups or line with paper liners. I have canned pumpkin, not pie filling, and it can be used for all types of baking. Add in the oats and baking soda to the mixture … These are delicious, I used about a quarter cup of unsweetened applesauce in place of the egg and the came out perfect! But you don’t have to be super precise about it! How much of the paste would you use in place of 3/4 cup of medjool dates? Stir in the dates and 1 cup of rolled oats. Process again until smooth. 1. I have been following along for that many years?!?! Great Recipe! Combine flour, baking powder, baking soda and pumpkin pie spice in a large bowl; then stir in oats, brown sugar, walnuts, and raisins. You can read more about why I think they are so good for you in my post on how to make date paste. I did not add any additional dried fruit but I added nuts and seeds for texture.


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