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To fully appreciate the wholesome nature of Pumpkin Oat Muffins, it’s essential to explore the nutritional benefits of each ingredient used in this recipe. Let’s delve into the components that make these muffins not only delicious but also good for you.

Healthy Pumpkin Oat Muffins

Embrace the flavors of fall with these Wholesome Pumpkin Oat Muffins, a nutritious alternative for your baking. Made with rolled oats, pumpkin puree, and whole wheat flour, these muffins are moist, flavorful, and perfect for breakfast or snacks. Enjoy a blend of heart-healthy ingredients that provide energy and keep cravings at bay. Easy to make and customizable with your favorite add-ins, these muffins are sure to become a staple in your kitchen this autumn.
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Ingredients
  

1 cup rolled oats

1 cup whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp nutmeg

1/4 tsp salt

1/2 cup pure pumpkin puree (not pumpkin pie filling)

1/3 cup honey or maple syrup

1/4 cup unsweetened applesauce

2 large eggs (or flax eggs for a vegan option)

1 tsp vanilla extract

1/2 cup milk of your choice (dairy or non-dairy)

Optional: 1/4 cup walnuts or pecans, chopped

Optional: 1/4 cup dark chocolate chips or raisins

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking.

    Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt. Stir until well mixed.

      Combine Wet Ingredients: In another bowl, whisk together the pumpkin puree, honey (or maple syrup), applesauce, eggs, and vanilla extract until smooth. Slowly add the milk and mix until all the wet ingredients are thoroughly combined.

        Combine Wet and Dry Mixtures: Gradually pour the wet mixture into the dry ingredients. Stir gently until just combined; be careful not to over-mix. If using, fold in the chopped nuts and chocolate chips or raisins.

          Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This allows space for rising without overflow.

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

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

                Enjoy: Serve warm or store in an airtight container for up to a week. These muffins can also be frozen for longer storage!

                  Prep Time, Total Time, Servings: 15 min | 30 min | 12 muffins