These pumpkin oat muffins are a delicious treat just in time for Halloween, though your family may be asking for them year round! The chocolate chip version will be sure to satisfy your sweet tooth, while the pumpkin seed version will give you a quick and easy start to your day.
Muffins are an easy addition to school lunches, snacks, or breakfast but can quickly add up in calories. I say make them occasionally but enjoy them completely.
Pumpkin is a great source of the powerful antioxidant, beta-carotene, as well as Vitamin C, potassium, and fibre. Found in orange veggies (carrot, sweet potato, butternut squash), beta-carotene is converted to Vitamin A in our bodies and aids in eye health.
TIP: When buying canned pumpkin, make sure you check the list of ingredients to make sure that there’s no added sugar.
I hope you enjoy these muffins and have a happy and safe Halloween!
This recipe is adapted from fellow Dietitian Ellie Krieger’s Pumpkin Muffins.
- 2 cups all-purpose flour
- 2 cups quick oats
- 2 teaspoons baking soda
- ½ teaspoon salt
- 4 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon all spice (or cloves)
- 1½ cups packed brown sugar
- ½ cup canola oil
- 4 large eggs
- 2 cups canned pumpkin
- 2 teaspoons vanilla extract
- 1½ cup lowfat buttermilk (or try mixing some plain yogurt with milk)
- ⅛ cup unsalted pumpkin seeds (I used a combination of chopped pecans and pumpkin seeds)
- ½ cup mini chocolate chips, save a couple tablespoons for the tops of the muffins
- Preheat oven to 400 degrees F. Line two muffin pans with paper or silicone muffin cups - you can also just do one batch at a time.
- In a medium bowl, mix together the flour, oats, baking soda, salt, cinnamon, ginger, and allspice.
- In a large bowl, whisk together the sugar, oil, eggs, pumpkin, and vanilla.
- Add the flour mixture in 2 batches, alternating with the buttermilk. Stir until just combined.
- Scoop about half of the batter into one of the prepared muffin pans and sprinkle with pumpkin seeds.
- Add the chocolate chips to the remaining batter and stir until just combined, remembering to set aside a couple tablespoons for the tops.
- Scoop the remaining batter into the second prepared muffin pan and sprinkle with remaining chocolate chips.
- Bake for 20 minutes or until a toothpick in the centre comes out clean. Remove muffins from pan and cool on a wire rack.