Description
These One-Bowl Healthy Oatmeal Pumpkin Muffins are a wholesome and delicious treat perfect for fall or any time you crave a nutritious snack. Made with pumpkin puree, whole wheat flour, and oats, these muffins are moist, flavorful, and lightly sweetened with brown sugar and applesauce. They come together easily in one bowl, making them quick and convenient to prepare. Optional mini chocolate chips add a touch of indulgence. Perfect for breakfast, snack time, or dessert!
Ingredients
Units
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 3/4 cup unsweetened applesauce
- 2 large eggs (can sub 2 flax eggs)
- 1/4 cup olive oil or vegetable oil
- 2 teaspoons vanilla extract
- 1/3 cup light brown sugar
Dry Ingredients
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/4 cups whole wheat flour
- 3/4 cup rolled oats
Add-ins
- 1/4 cup mini chocolate chips plus more for topping, optional
Instructions
- Preheat Oven: Preheat your oven to 375℉ (190℃). Line a standard 12-cup muffin tin with paper liners or grease it lightly with oil to prevent sticking.
- Combine Wet Ingredients: In a large bowl, add pumpkin puree, unsweetened applesauce, eggs, olive or vegetable oil, vanilla extract, and light brown sugar. Whisk these ingredients together until the mixture is smooth and well combined.
- Add Leavening and Spices: Add the baking powder, baking soda, salt, and pumpkin pie spice to the wet mixture. Whisk again thoroughly to evenly distribute all the dry leavening agents and seasonings throughout the batter.
- Incorporate Dry Ingredients: Add the whole wheat flour and rolled oats to the bowl. Stir gently but just until they are combined. Avoid overmixing to maintain a light, tender texture and prevent dense muffins.
- Fold in Chocolate Chips: Carefully fold the mini chocolate chips into the batter, ensuring even distribution without overworking the batter.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin cups, filling each about ¾ full. Sprinkle extra mini chocolate chips on top if you’d like additional chocolate flavor and a pretty finish.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 20-22 minutes. The muffins are done when the tops are golden brown and a toothpick inserted into the center comes out clean. For precise cooking, the internal temperature should reach 200℉ (93℃).
- Cool and Store: Let the muffins cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely. Store cooled muffins in an airtight container in the refrigerator for 4-5 days or freeze them for up to one month.
Notes
- To make these muffins vegan, substitute eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, set for 5 minutes).
- Do not overmix batter to avoid dense muffins; stir just until ingredients are combined.
- Use whole wheat flour for added fiber and nutrients; all-purpose flour can be substituted but will alter texture and nutrition.
- Mini chocolate chips are optional and can be replaced with nuts or dried fruit for different variations.
- Check doneness with a toothpick or thermometer to avoid under or over-baking.
- These muffins can be frozen individually wrapped to extend freshness.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 8g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
