These Healthy Pumpkin Oat Muffins are low in fat and sugar, but they’re so moist and flavorful & taste just like Fall!
INGREDIENTS
Muffins:
1 1/2 cup pumpkin puree (canned is best)
1/2 cup brown sugar
2 eggs
1 tsp vanilla extract
1/4 cup vegetable oil
1 1/2 cup all purpose flour
1/2 cup rolled oats
1 tsp baking soda
2 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp powdered ginger
1/2 tsp ground nutmeg
1/2 tsp sea salt
1/4 cup raw pumpkin seeds for sprinkling on before baking
Icing Drizzle:
1 cup Icing Sugar
2 tbsp Milk (or milk alterative)
INSTRUCTIONS:
Muffins:
Begin by preheating oven to 350 degrees and prepare a 12 cup muffin tin with muffin liners, set aside for now.
Next in a medium bowl measure out the pumpkin pure, brown sugar, eggs, vanilla and vegetable oil, using a whisk stir ingredients together until smooth.
Then in a large mixing bowl measure out the dry ingredients, including flour, oats, baking soda, cinnamon, ground cloves, ground ginger, nutmeg & salt. Mix to combine ingredients.
Now pour the wet mixture into the dry mixture and using a rubber spatula stir until combined. Using a medium batter scooper or two large tablespoons, spoon mixture into cups, trying your best to evenly distribute the mixture between all the cups. Finally sprinkle each muffin with a few of the raw pumpkin seeds. Bake in oven for 15-20 minutes until a inserted tooth pick comes out clean. Let cool for about 30 minutes.
Icing:
In a small bowl measure out icing sugar and milk, be careful not to add to much milk as it will become soupy too quickly! Now using a small whisk or spatula or spoon, mix until icing becomes and smooth consistency.
Enjoy with Tea and a good book!
Comentarios