LOW CALORIE PUMPKIN MUFFINS
I LOVE pumpkin! There is something about pumpkin food, both sweet and savory, that makes fall extra special. Although I love fall baking, it is easy to get carried away though and bake every unhealthy thing under the sun during the holidays. This oat flour pumpkin muffin recipe makes balanced, no refined sugar or flour, gluten-free and delicious muffins. Not only are these low calorie pumpkin muffins but they are low sugar pumpkin muffins. One muffin has only 130 calories each but still count as a treat for the day. One of the biggest health benefits of these muffins is that they are made with oats. The blended oats make an oat flour, which is a great source of whole grains, while also being gluten free. These oat flour pumpkin muffins are another great snack for your kids. Great source of whole grains and low sugar. Enjoy!
Tips for making these muffins:
On step 6 I recommend letting the dough mixture sit for 10-15 minutes. This is recommended so that the oats soften up and take up more of the pumpkin flavor. If you are in a rush it is optional, but I would highly recommend it.
You have the option to use either maple syrup or honey. I like using maple syrup because I think it tends to be less sticky and a little sweeter but in the recipe, they will turn out about the same.
I love adding coconut milk to my recipes when I can. It gives is a smooth and creamy texture, as well as a sweeter taste for lower calorie. If you don’t have coconut milk around you could substitute for almond milk or regular milk.
If you want more of a hearty muffin, I would recommend adding oats and walnuts to your batter. This makes a nutty texture that is just delicious and a great easy breakfast! If these muffins are going to be a dessert treat, I recommend adding the chocolate chips. Feel free to top the muffins with either of these toppings as well as mixing them in. So tasty!!
Finally, I think a good low calorie hearty muffin is always a good thing to have on hand. These muffins are obviously great right out of the oven, but they are also good after frozen. Freeze them until you are ready to eat, put them out of the freezer and let them thaw, and heat them back up in the microwave and they are just as good!
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INGREDIENTS
2 1/2 cups old fashioned oats blended (measure before blending)
3/4 cup old fashioned oats (whole, NOT blended)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1 cup pumpkin puree
2 eggs
6 tbsp pure maple syrup (or honey)
3/4 cup canned coconut milk (any type of milk will works, but coconut makes them extra sweet)
2 tsp vanilla
1/2 cup walnuts, dried cranberries, or chocolate chips (optional)
INSTRUCTIONS
Measure out 2 1/2 cup of whole, old fashioned oats. Blend in a blender or a food processor until very fine, flour consistency.
In a medium size bowl combine blended oats, whole oats, baking powder, baking soda, salt, and pumpkin pie spice. Combine together. Set aside.
In a large bowl combine pumpkin puree, eggs, maple syrup, coconut milk, and vanilla. Mix thoroughly with a whisk until combined.
Mix the dry ingredients into the wet ingredients. Whisk until combined all the oats are mixed in. The consistency should be thick.
If desired, mix in optional ingredients-walnuts, cranberries or chocolate chips
Preheat the oven to 325 F degrees. This step is designed to be later so the oats can soak into the mixture for 10-15 minutes while the oven is preheating.
After sitting for 10-15 minutes, scoop batter into muffin tins. Fill 3/4 full.
Bake at 325 F degrees for 24-25 minutes. Check doneness by doing a toothpick test. Toothpick should come out clean. Enjoy!!
NUTRITION
Makes 12 muffins
130 calories
4g protein (12%)
23g carbs (69%)
2.8g fat (19%)
Low Calorie Pumpkin Muffins
Ingredients
- 2 1/2 cups old fashioned oats blended (measure before blending)
- 3/4 cup old fashioned oats (whole, NOT blended)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1 cup pumpkin puree
- 2 eggs
- 6 tbsp pure maple syrup (or honey)
- 3/4 cup canned coconut milk (any type of milk will work, but coconut milk makes them extra sweet)
- 2 tsp vanilla
- 1/2 cup walnuts, dried cranberries, or chocolate chips (optional)
Instructions
- Measure out 2 1/2 cup of whole, old fashioned oats. Blend in a blender or a food processor until very fine, flour consistency.
- In a medium size bowl combine blended oats, whole oats, baking powder, baking soda, and salt. Combine together. Set aside.
- In a large bowl combine pumpkin puree, eggs, maple syrup, coconut milk, and vanilla. Mix thoroughly with a whisk until combined.
- Mix the dry ingredients into the wet ingredients. Whisk until combined all the oats are mixed in. The consistency should be thick.
- If desired, mix in optional ingredients-walnuts, cranberries or chocolate chips
- Preheat the oven to 325 F degrees. This step is designed to be later so the oats can soak into the mixture for 10-15 minutes while the oven is preheating.
- After sitting for 10-15 minutes, scoop batter into muffin tins. Fill 3/4 full.
- Bake at 325 F degrees for 24-25 minutes. Check doneness by doing a toothpick test. Toothpick should come out clean. Enjoy!!
Calories
130Fat (grams)
2.8Sat. Fat (grams)
0.8Carbs (grams)
23Fiber (grams)
2.7Net carbs
20.3Sugar (grams)
7.4Protein (grams)
3.8Sodium (milligrams)
12Cholesterol (grams)
27
