Best 2 Whole Wheat Pumpkin Oat Muffins Recipes

In the realm of delectable treats, emerges a culinary symphony of flavors and textures - Pumpkin Oat Muffins made with the heartiness of whole wheat. Embark on a delightful journey of baking as we explore a collection of irresistible recipes that showcase the versatility of this wholesome muffin. Dive into the goodness of classic Pumpkin Oat Muffins, bursting with the warmth of pumpkin puree, the comforting embrace of oats, and the subtle sweetness of maple syrup. For a touch of extravagance, indulge in Chocolate Chip Pumpkin Oat Muffins, where rich chocolate chips dance harmoniously with the pumpkin-oat symphony. Elevate your muffin game with Streusel Topped Pumpkin Oat Muffins, where a delectable crumbly topping adds an extra layer of texture and flavor. And for those seeking a gluten-free haven, rejoice in the glory of Gluten-Free Pumpkin Oat Muffins, a testament to the boundless joy of baking without compromise.

Here are our top 2 tried and tested recipes!

WHOLE WHEAT PUMPKIN MUFFINS WITH OAT BRAN AND FLAXSEED

Whole Wheat Pumpkin Muffins with Oat Bran and Flaxseed image

These whole wheat pumpkin-flax muffins are super moist and delicious!

Provided by douknowHim

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 40m

Yield 12

Number Of Ingredients 13

Ingredients

1 cup whole wheat flour
½ cup oat bran
¼ cup flaxseed meal
1 tablespoon ground cinnamon
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 egg, beaten
4 tablespoons canola oil
½ (30 ounce) can pumpkin pie filling (such as Libby's®)
⅔ cup applesauce
½ cup brown sugar

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
Mix whole wheat flour, oat bran, flaxseed meal, cinnamon, baking soda, baking powder, nutmeg, and cloves together in a large bowl.
Beat egg using an electric mixer in a separate medium bowl; add canola oil. Whisk until smooth. Add pumpkin pie mix, applesauce, and brown sugar. Mix together until smooth. Add to flour mixture and combine until blended.
Spoon batter evenly into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 28 minutes.

Nutrition Facts : Calories 184.2 calories, Carbohydrate 31.2 g, Cholesterol 15.5 mg, Fat 6.7 g, Fiber 6 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 282.2 mg, Sugar 10.5 g

WHOLE WHEAT PUMPKIN OAT MUFFINS

Whole Wheat Pumpkin Oat Muffins image

These moist, hearty whole wheat muffins make the house smell like fall.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 16

Ingredients

2 cups whole wheat flour
1 cup quick-cooking rolled oats + 2 tablespoons for topping
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup buttermilk*
3/4 cup pure pumpkin puree - canned or homemade
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup canola or vegetable oil
1 egg
2 teaspoons vanilla extract

Steps:

Heat oven to 400 degrees Fahrenheit. Line 12 standard (1/3 cup) muffin cups with paper liners.
In a large bowl, mix together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. In a medium bowl, whisk together the buttermilk, pumpkin, granulated sugar, brown sugar, oil, egg, and vanilla.
Add the wet ingredients to the dry ingredients, whisking just until the ingredients are incorporated. Divide batter between the 12 muffins cups. Divide 2 tablespoons oats between the 12 muffins, sprinkling a few evenly over each.
Bake for about 15 minutes, until the top of the muffins spring back when poked and a toothpick inserted into the center of one of the muffins comes out clean.

Tips:

Use ripe bananas: Using overripe bananas adds natural sweetness and moisture to the muffins, reducing the need for added sugar.
Choose whole wheat flour: Whole wheat flour is a healthier choice than all-purpose flour, providing more fiber and nutrients.
Add pumpkin puree: Pumpkin puree adds moisture, flavor, and beta-carotene to the muffins, making them a nutritious snack or breakfast option.
Sweeten with honey or maple syrup: Honey or maple syrup are natural sweeteners that add a touch of sweetness without refined sugar.
Add oats: Oats provide texture, fiber, and a nutty flavor to the muffins.
Use spices: Spices like cinnamon, nutmeg, and ginger add warmth and flavor to the muffins.
Top with pumpkin seeds or chopped nuts: Adding pumpkin seeds or chopped nuts adds a crunchy texture and extra flavor.
Store properly: Store the muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Conclusion:

The pumpkin oat muffins are a delightful treat that combines the flavors of pumpkin, banana, oats, and spices. They are easy to make and can be enjoyed as a snack or breakfast option. With their whole wheat flour and natural sweeteners, these muffins are a healthier choice that still satisfies your sweet tooth.