Low Fat Oatmeal Pumpkin Spice Muffins
Get ready to cozy up with the ultimate guilt-free treat—Low Fat Oatmeal Pumpkin Spice Muffins! These moist and wholesome muffins are packed with autumnal flavors, featuring a delightful blend of rolled oats, whole wheat flour, and warm pumpkin spice. Sweetened naturally with honey or maple syrup and made extra tender with unsweetened pumpkin puree and applesauce, this recipe skips the excess fat without sacrificing taste. Perfect for breakfast, a snack, or as a healthy on-the-go option, these muffins are easy to make in just 35 minutes. Plus, optional add-ins like walnuts or chocolate chips let you customize them to your liking. Enjoy these fall-inspired delights warm, fresh from the oven, or save some for later—they’re just as delicious the next day!
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 1 cup Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 2 teaspoons Pumpkin spice
- 0.5 teaspoon Salt
- 1 cup Pumpkin puree (unsweetened)
- 0.5 cup Unsweetened applesauce
- 0.5 cup Low-fat milk (or plant-based milk)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 cup Honey (or maple syrup)
- 0.5 cup Chopped walnuts or chocolate chips (optional)
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, pumpkin spice, and salt. Mix until evenly distributed.
In a separate medium bowl, whisk together the pumpkin puree, unsweetened applesauce, low-fat milk, egg, vanilla extract, and honey until the mixture is smooth.
Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Do not overmix, as this will result in dense muffins.
If desired, fold in the chopped walnuts or chocolate chips for added texture and flavor.
Using a spoon or an ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Place the muffin tray in the preheated oven and bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tray for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
2189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 2265 mg | 98% | |
| Total Carbohydrate | 283.2 g | 103% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 79.7 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 453 mg | 35% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2914 mg | 62% | |
*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.
