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Pumpkin is a versatile ingredient that lends itself beautifully to both sweet and savory dishes. Its naturally sweet and earthy flavor makes it an ideal base for baked goods. Packed with essential nutrients, pumpkin is a nutritional powerhouse. It's rich in vitamins A and C, which are vital for immune function and skin health, and it also provides a good amount of fiber, which aids digestion and promotes a feeling of fullness. The fiber content in pumpkin contributes to the moistness of baked goods, ensuring that muffins, cakes, and breads are not only flavorful but also tender and satisfying.

Wholesome Pumpkin Oat Muffins

Delight in the flavors of fall with these Wholesome Pumpkin Oat Muffins! Perfect for breakfast or a snack, these muffins combine essential nutrients with the cozy taste of pumpkin and warm spices. Made with rolled oats, whole wheat flour, and natural sweeteners, they offer a healthier alternative to traditional baked goods without compromising on flavor. Each bite is moist and satisfying, making them a must-try for pumpkin lovers and health enthusiasts alike. Enjoy baking and sharing this seasonal treat!
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Ingredients
  

1 cup rolled oats

1 cup whole wheat flour

½ cup brown sugar (or coconut sugar for a healthier option)

1 tbsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp cinnamon

¼ tsp nutmeg

¼ tsp ginger (optional)

1 cup canned pumpkin puree (not pumpkin pie filling)

2 large eggs

⅓ cup coconut oil (melted) or vegetable oil

¼ cup maple syrup or honey

1 tsp vanilla extract

½ cup unsweetened applesauce

½ cup chopped walnuts or pecans (optional)

½ cup raisins or chocolate chips (optional)

Instructions
 

Preheat the oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with oil.

    Combine dry ingredients: In a large bowl, mix together the rolled oats, whole wheat flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Stir until well combined.

      Mix wet ingredients: In another bowl, whisk together the pumpkin puree, eggs, melted coconut oil, maple syrup (or honey), vanilla extract, and applesauce until smooth and well blended.

        Combine wet and dry: Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix; it's okay if there are a few lumps.

          Add mix-ins: If using, fold in the chopped nuts and raisins or chocolate chips.

            Fill muffin cups: Evenly distribute the batter into the prepared muffin tin, filling each cup about ¾ full.

              Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                Cool: Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer to a wire rack to cool completely.

                  Serve: Enjoy these wholesome pumpkin oat muffins warm or store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

                    Prep Time, Total Time, Servings

                      15 mins | 30 mins | 12 muffins