Low Fat Oatmeal Pumpkin Muffins
Indulge in the cozy flavors of fall with these Low Fat Oatmeal Pumpkin Muffins, a wholesome and guilt-free treat perfect for breakfast or snacking. Packed with heart-healthy rolled oats, pure pumpkin puree, and whole wheat flour, these muffins are naturally low in fat thanks to the use of unsweetened applesauce and low-fat milk. Warm spices like cinnamon and nutmeg infuse every bite with comforting aroma, while optional mix-ins like chopped nuts or chocolate chips add a personal touch. Ready in just under 30 minutes, these moist and flavorful muffins are the ultimate balance of nutrition and indulgence. Whether enjoyed fresh from the oven or stored for meal prep, they make a perfect grab-and-go option for cozy mornings or midday energy boosts.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 1 cup Pure pumpkin puree (unsweetened)
- 1 large Egg
- 0.5 cup Unsweetened applesauce
- 0.5 cup Low-fat milk
- 0.5 cup Brown sugar
- 1 teaspoon Vanilla extract
- 0.5 cup Optional mix-ins (e.g., chopped nuts, chocolate chips, raisins)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or lightly grease with cooking spray.
In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Mix thoroughly to combine.
In a separate bowl, whisk together the pumpkin puree, egg, unsweetened applesauce, low-fat milk, brown sugar, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredient mixture, gently stirring until just combined. Be careful not to overmix.
If using optional mix-ins like nuts, chocolate chips, or raisins, fold them gently into the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy the muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 2528 mg | 110% | |
| Total Carbohydrate | 323.0 g | 117% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 136.7 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 506 mg | 39% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2019 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
