kept by Florance_Chan recipe by canadianliving.com. https://www.everydayeileen.com/easy-healthy-pumpkin-muffins-recipe That might work. First, let them cool completely and then seal them in a freezer bag and freeze for up to 3 months. There they are, all orangey and wonderful. You can never go wrong with baked goods when they involve pumpkin. Yes! In separate bowl, beat egg; blend in pumpkin, oil, orange rind and juice. So glad you are enjoying them! Canadian Living’s all-time favourite dessert recipes. I exchanged dates and apples instead of raisins, Lynn, I was hoping for a substitution, partly because I find maple syrup too sweet and partly because I find it too expensive. Thanks! Thanks for the recipe! Will definitely make these again. For this particular recipe, you must use old-fashioned (rolled) oats. Pumpkin Oatmeal Muffins will not disappoint! It only takes one bowl and no mixer to whip these up for a sweet breakfast treat or an afternoon chocolate fix. Thanks so much for sharing. They were so good and such a big hit at the party! Bake at 425 for five minutes, then lower temperature to 350 degrees for 16-18 minutes for jumbo muffins and 13-14 minutes for cupcake sized muffins. Can I use quick oats? Thanks for posting the recipe. A little extra cooling time will make them way easier to remove from the pan. I’m going to copy the recipe and also copy your comment. With leftover batter.. Evenly divide the oat mixture amongst the greased muffin cups. So glad you enjoy them. I’m just not sure if that will affect the baking time or not! Ha! I’ve also added chopped apple as well. Made these with cranberries and almond slivers. Thanks again for a great recipe! These easy muffin cups are not only delicious, but they’re the perfect grab-n-go breakfast or snack with warm fall flavors! The best I’ve ever made. Hi, I just found you on YT and am looking forward to trying these and the pumpkin pie cups. Pour wet ingredients into dry and stir well to combine. I used reg. What a nice variation. This will allow the dry oats to absorb some of the liquid. thanks so much for cooking along. Hope that helps a bit. I like to use almond milk, but feel free to use what you have on hand. milk and add ins were chopped crystalized ginger instead of raisins, and chopped shredded coconut! Followed the recipe exactly. Soooooo good! Bake in 375°F (190°C) oven for about 25 minutes or until golden and tops are firm to the touch. I like that this recipe has no sugar. Mix well and set a side. In separate bowl mix together the baking flour, baking … I’m curious, I would like to take these to a holiday party on Friday but I’m thinking I would want to make smaller portions since there will be so much other food there. You can either thaw the muffins at room temperature by setting them on your counter overnight to thaw. Could I bake this in a cake pan or maybe make mini muffins? These Pumpkin Oatmeal Muffins will not disappoint! Add pumpkin and water. Discover dessert recipes for cakes, cupcakes, pies, cookies, brownies, holidays and every day of the year. See original recipe at: canadianliving.com. Thanks for sharing Connie! We topped ours with a little bit of homemade pumpkin butter! I love all your recipes! Was hesitant as there is no oil or butter in them. Hi Dani, It’s oh so good! https://www.canadianliving.com/food/recipe/pumpkin-spice-muffins-4 Pour all at once over dry ingredients; stir just enough to blend. Gently stir in the pecan and the raisins and allow this mixture to sit for 5 minutes. Thanks for all your tips! My husband and I absolutely love it! Is there a reason you don’t use silicone cup liners for this recipe? Enjoy1. Lightly spray a 12-cup muffin tin with oil or line with cupcake liners. Just came across this recipe today. Thanks so much for reading! These easy muffin cups are not only delicious, but they're the perfect grab-n-go breakfast or snack with warm fall flavors! Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. I’m a Health, Wellness & Weight Loss Coach, Mom of two, and the Founder of Clean & Delicious®. Is there any way to make this recipe by subbing something sugar free for the maple syrup? You can try sugar free maple syrup? Naturally sweetened with maple syrup and made without butter or oil, these muffins are wholesome and satisfying. Then tossed in a handful of chocolate chips for a little sweetness. And heathy too! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen. Can I freeze these oat muffins? These muffins freeze very well. You’re going to love it! I just updated that.. sorry for the confusion! Making healthy pumpkin muffins is quite easy so prepare yourself for the aroma that is going to fill your kitchen. Cool and enjoy! These pumpkin oatmeal cups are great to have on hand for a grab-n-go fall breakfast or as an easy, delicious, seasonal snack with a cup of coffee in the afternoon. Thank you so much! In a medium bowl, combine pumpkin puree, maple syrup, eggs and milk. Took the advise of other reviewers and reduced the white sugar to 1/2 cup, used 1/2 cup of light sour cream instead of buttermilk and adorned the top of the muffins with a few chocolate chips. Whisk in pumpkin, butter and vanilla until evenly blended. So glad you enjoyed them. In a large bowl, using a fork, stir flour with oats, 1/2 cup (125 mL) brown sugar, baking powder, cinnamon, salt, baking soda and nutmeg. Pop the muffins in the oven for 20-25 minutes or until cooked through and golden brown over the top. These muffin cups are delicious! Pumpkin pie filling is loaded with sugar and other ingredients we don’t need (or want) in these muffins. I love Dani’s recipes and you tube videos. https://www.canadianliving.com/.../recipe/pumpkin-orange-and-raisin-muffins It’s my pleasure!! PREHEAT oven to 350F.Line a 9 x 5-in. These are so delicous and moist! I am going to try these with apple sauce instead of pumpkin for apple oatmeal muffins. really moist and tasty - reminded me of starbucks' sunrise It’s really important that you use pumpkin puree for these muffins and NOT canned pumpkin pie filling. These were delicious! Thanks for the idea. Ingredients 1 1/2 cup all purpose flour 1/2 cup wheat bran 2 teaspoons baking powder 2 teaspoons pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon salt 1 cup canned pumpkin 1/2 cup carrots grated 1/2 cup buttermilk 1/2 cup honey 1/4 cup butter melted 1/4 … These are soft, moist and delicious! Up they came out fine. So glad you enjoyed them Valerie! But good! So many baked oatmeal recipes are dry and have a cardboard texture. Subscribe to get new recipes + tips via email plus my BONUS smoothie making guide! Add cinnamon, ginger, nutmeg, and allspice and continue to whisk … I made these into mini muffins and they cooked perfectly in 13 minutes! You can also warm them up in the microwave when you’re ready to eat. https://www.allrecipes.com/recipe/229965/october-oatmeal-pumpkin-muffins In large bowl, stir together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; stir in raisins. Looking forward to your next video! Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! Thank you. I left some plain and topped the others with pumpkin butter or peanut butter! It’s cool, crisp and 68 degrees here in New Jersey today, which means it’s time for pumpkin. Once again another recipe hit! Naturally sweetened with maple syrup and made without butter or oil, these muffins are wholesome and satisfying.Â, (I used almond, but you can use any you milk you prefer.). I’m so glad you are enjoying the recipes and tips! So glad you all enjoyed these JAckie. Canadian bacon, gruyere cheese and spinach come together in this bread pudding from Emeril Lagasse for an easy and delicious make-ahead casserole. Spoon into large greased or paper-lined muffin cups, filling to tops. loaf pan with parchment, overhanging on both long sides. Cooking with Hemp is a new experience for me . In a large mixing bowl whisk together brown sugar, oil, eggs, and buttermilk. Is it meant to say 1/4 cup raisins and 1/4 cup pecans? You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below. And be sure to follow me on YouTube, Pinterest, Instagram and FaceBook for more healthy food inspiration! Pumpkin and orange are natural go-togethers. Go figure. It’s hard to say what the times would be, but when the kitchen starts to smell very fragrant and delicious, is a good time to start checking. So glad you all enjoyed them. Fold in the raisins and chopped pecans. Make a batch on the weekend and keep them in your fridge or freezer for quick and easy breakfasts all week. WHISK flour, baking powder, baking soda, In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, … Line two muffin pans with paper muffin cups. I have had a gastric bypass and sugar is off the table for me. I did use 1/2 rolled oats and 1/2 quick oats and they quickly disappeared. Thank you so much for this recipe! Do you have any suggestions? https://www.allrecipes.com/recipe/15514/pumpkin-spice-muffins I really think you’re awesome. So perfect for busy mornings or as an after school snack for the kids! For jumbo muffins, grease muffin tins and divide evenly over 6 muffin tins. Thanks for taking the time to leave a rating. In a large bowl, whisk together the eggs, oil, … These pumpkin oatmeal muffin cups couldn’t be any easier to make! My 16 month old and I made them and they are a huge hit! I used 1/2 C of maple syrup to reduce the sugar, but might try 2/3 C next time. Thank you for the cooking ideas! I have been making these weekly. I appreciate you taking the time to rate them. This will be helpful for others as well 🙂. Your email address will not be published. Roasted Brussels Sprouts and Grapes | Healthy Holiday Side Dish, Raisins + chopped pecans (or use any other favorite mix-ins). Anxious to try . Sounds great!! Two of my girls have allergies to multiple foods and this was great for all and even for us no allergy people. Maybe the texture would’ve been different. Thanks for all your recipes. Pumpkin Pancakes {like eating breakfast pumpkin pie} https://www.yummly.com/recipes/pumpkin-muffins-canned-pumpkin Let stand for 5 minutes before removing from pans to cool on racks. Thank you so much for your reply! Thank you for sharing such quick, clean, and healthy recipes! Feel free to play around with the mix-ins. Dani, It they looked like hers in the video. You can change the pan for sure but will need to adjust cooking times. Thanks Barbara! I love that these are packed with chewy raisin, crunchy pecans and plenty of pumpkin spice flavor. 2 1/2 cups all-purpose flour. They did not disappoint! I especially love them warmed up and topped with a schmear of cream cheese or almond butter. It’s my pleasure! WHISK flour, baking powder, baking soda and spices in a medium bowl. That sounds great! The best I’ve ever made. 🙂 – Janet. I made two donuts! Thank you! Well…I spaced out and put the whole can of pumpkin purée instead of just 1/2 cup! You can use any milk variety in this muffin recipe. ... Banana Chocolate Chip Muffins Recipe. https://www.allrecipes.com/recipe/232460/healthy-pumpkin-cranberry-muffins Simply stir together all the dry ingredients in a large mixing bowl. Some of my favorites include Pumpkin Breakfast Cookies and my Paleo Pumpkin Muffins. They are delicious. Quick or instant oats aren’t the right texture and will likely dry out these muffins. Pumpkin may be synonymous with pie, but this orange-hued squash is a fantastic ingredient for baked goods, too; use in everything from muffins to breads, such as the test kitchen's favorite Pumpkin-Orange Bread, which is shown here.Unlike pie, the recipes in this collection can serve triple duty as breakfast, snack, or dessert, and they're not complicated to make, either. For cupcake sized muffins, grease or add liners into cupcake tin. For these tasty muffin cups you’ll need just 10 ingredients and you probably already have most of them in your pantry. Pre-heat oven to 350ºF and grease a 12-cup muffin tray (I used cooking spray to keep it easy, but you can use butter or coconut oil as well). Pumpkin Muffins – Packed with pumpkin and topped with cinnamon-sugar, these Pumpkin Muffins are soft, fluffy, moist, and absolutely delicious! https://www.thisgrandmaisfun.com/the-best-pumpkin-muffins-ever Thanks for sharing Marilee. Thanks for letting me know. Evenly divide the mixture amongst the muffin cups and pop in the oven for 20-25 minutes or until cooked through and golden brown over the top. https://cleananddelicious.com/baked-pumpkin-spice-oatmeal-muffin-cups This recipe is so delicious and easy to make. Divide evenly over 10-12 cupcake openings. I’m on my way to the store now to get what I need to make these muffins. Mix sugar, oil, eggs. Your email address will not be published. Breads + Muffins, Breakfast, Gluten Free, Meal Prep, Oatmeal, Recipes, Video Gluten Free, Healthy, Maple Syrup, Muffins, Oatmeal, Pecans, pumpkin, pumpkin spice, Raisins. FYI, I don’t do eggs, so I used “chia eggs” and they turned out great, in case anyone is wondering about a vegan version. Morning Glory Muffins | Canadian Living. Thanks. So glad you enjoyed them! And what better way to celebrate pumpkin season than with Baked Pumpkin Oatmeal Muffins. Another delicious recipe!! Once the muffins are out of the oven, I would suggest letting them cool for at least 20 minutes before removing them from the muffin pan. I’ll show you how to make healthy eating CRAZY-easy and insanely DELICIOUS! Muffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups. Thank you so much again! In a medium mixing bowl, stir together wet ingredients. I love to have muffins in the freezer that I could grab and go, and these are my new grab and go muffins. But they still turned out moist. Have picture..will try to post it!! Whisk together and then pour the wet ingredients into the dry and stir until well combined. Life 43 Gifts That Spoil Pets & … When October rolls around and it’s time for everything pumpkin, I make a batch of pumpkin muffins almost every week. #SOGood They freeze well too, so make a double batch! I made these muffins, and I love them! I made these yesterday and they are delicious and satisfying! Required fields are marked *. ... Canadian Carol December 19, 2019 - 11:37 am. I make your Oatmeal Apple Cups weekly, but I wanted to try these this morning given the season change. Delish/ Nutrish! Last Modified: October 7, 2019 by Dani. This sounds perfect – and I love the addition of chocolate chips! In a large bowl combine all of the dry ingredients; rolled oats, baking powder, pumpkin pie spice, and kosher salt. This will allow the dry oats to absorb some of the liquid. I’ll make again….paying more attention. Feel free to swap out the pecans for any other nut--walnuts would be great--or omit them altogether. Allow the mixture to sit for 5 minutes. Pumpkin spice muffins get a double dose of chocolaty indulgence with the addition of cocoa powder and chocolate chips. Just baked a batch of these muffins and wished I'd double the recipe to freeze more! I love the combination of chewy raisins andÂ,  pecans in this recipe, but you could alsoÂ, Fall inspired muffins that are perfect for a busy morning! PREHEAT oven to 350F. So glad they still worked out for you. I added 1/4 tsp each of ginger and allspice. If you don’t have pumpkin pie spice in the house, you can use cinnamon with a pinch of ground ginger and nutmeg mixed in. Thank you for the recipe, great job. https://www.foodnetwork.ca/baking/photos/sweet-muffin-recipes https://www.countryliving.com/food-drinks/g3559/pumpkin-muffins I love your recipes and videos. 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