Like many, I enjoy pumpkin-flavored foods in the fall. Unfortunately, they tend to end up being mainly a breakfast-type pastry or a dessert. Many recipes that call for pureed canned pumpkin only use one-forth to maybe half the can. You could freeze the excess pumpkin in ice trays and pull out for later use or you could make these healthy oatmeal muffins.
That is how I created this recipe. I had leftover pumpkin puree I didn’t want to go to waste, so I decided to tweak this Apple Cinnamon Baked Oatmeal Muffins recipe by The Wholesome Dish.
What made these muffins even better was I used apples we had picked from a local apple orchard. I’m not sure what type of apples they are, but they are tart, tangy, and delish. My list of pumpkin recipes keeps growing!
If you give them a try, comment below and let me know.
Pumpkin Apple Baked Oatmeal Muffins
Makes: 18 muffins Total time: 45 minutes
- 1/2 cup packed light brown sugar or coconut sugar
- 1/2 cup pumpkin puree
- 2 large eggs
- 2 tbsp. coconut oil melted and slightly cooled (or butter)
- 1 cup milk or milk alternative (coconut, almond, soy, etc.)
- 2 tsp. vanilla extract
- 2 1/2 cups old fashioned rolled oats, not quick cooking or steal cut
- 2 tsp. pumpkin pie spice
- 1 tsp. ground cinnamon
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 cups peeled and diced apples from about 2 small apples
- Preheat oven to 350 degrees F. Grease muffin tins with coconut oil or butter. Or use silicone muffin baking cups, like these from Amazon. I prefer the liners because nothing sticks to them and clean up is a breeze.
- In a large bowl, whisk together the brown sugar, pumpkin puree, eggs, and melted coconut oil. Stir in the milk and vanilla until well blended.
- Add the oats, pumpkin pie spice, cinnamon, baking powder, and salt to the wet ingredients. Stir until well combined. Fold in the diced apples until well incorporated.
- Fill the muffin cups until almost full. Bake for 30 minutes. Cool for at least 5 minutes before serving.
- If storing in a container, remove muffins from the tin or liners and let them cool completely first. Keep in the fridge for up to five days. Or freeze them for up to one month.