Community Pick
Low Fat Oatmeal Pumpkin Spice Muffins
"This is a recipe I adapted from an old favorite, applesauce muffins. They are high in fibre and low in fat."
photo by alenafoodphoto
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 1 1⁄4 cups flour
- 3⁄4 cup sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1 cup oats
- 1 1⁄4 cups pumpkin puree
- 1⁄4 cup oil
- 2 eggs, beaten
- 1⁄2 cup milk
directions
- Preheat oven to 350.
- Oil or spray muffin tins with cooking spray.
- Sift together the dry ingredients.
- Add the rest of the ingredients and stir until just moistened.
- Divide into 12 muffins and bake for 15-20 minutes until cooked in centre.
- Remove from pan after 5-10 minutes and let cool.
- place in a airtight container and try not to eat for 24 hours as they will become more moist.
Questions & Replies
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Does anyone have the nutritional information for these? I'm on a restricted diest and would love to see if these fit into my guidelines! Thanks!
Reviews
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I was not impressed with this recipe, particularly the texture of the oatmeal - a little chewey. The flavor was decent, but nothing special. The only substitution I made was Splenda instead of sugar. -
Great recipe. I experimented and used cooked oatmeal because I’m not a fan of dry oatmeal in baked goods. Used sweet potato purée. Cut oils to 2T and made up the difference with apple sauce. Cut sugar to 1/2 cup. Reduced milk to 1/4 since the oatmeal was already cooked. Came out very well -
I have to preface this by saying that the only muffins I have ever made are blueberry muffins, and I've only made those twice, with mixed results. So, I'm no muffin queen. But after tasting one of these bad boys? I RULE AT MUFFINS! So maybe I AM a queen after all. I basically followed the recipe, with the following changes. I added an extra 1/2t of cinnamon, an extra 1/4t of nutmeg, and 1/2t of pumpkin pie spice, 1/2t of ginger. I also substituted Truvia sugar mix for the sugar, used fat free condensed milk, and substituted 1/4C of wheat bran for 1/4C of the flour. I used my new silicon jumbo (Texas) muffin pans, and did use liners because I think they stay fresh longer that way. I'm sorry, I couldn't wait a day to try them, I just waited until they were cool to the touch and dug in. DELICIOUS!!! Tender crumb, moist, excellent spice mix, and I'll be making these a LOT! The only thing I will change next time is the salt, I'll cut that by 1/4t as I could taste the salt in them, and I don't want to taste salt in my muffins. I did use a touch of whipped butter on them, just because that's how I like my muffins, but I tried a bit without... still delish! Thank you SO much for sharing this recipe!!! -
These muffins are great! I baked them for 23 minutes and they came out very delicious and moist. Will make them again for my daughter's school. -
Texture was nice, but the flavor was lacking. If I make them again I'd add more nutmeg and cinnamon. I might also try brown sugar.
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Tweaks
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These muffins are delicious, I made them last week with roasted puréed Pumpkin and this week I substituted the Pumpkin for mashed Banana and they were awesome. Thanks for sharing and I will be cooking up another batch next week. :) -
My family loved these. I followed the suggestions of other reviewers and subbed applesauce for the oil and added raisins. I think using fresh pumpkin also makes a big difference! Will definately make these again, I have lots of pureed pumpkin in the freezer thanks to #194908 pureed squash/pumpkin. -
Delicious! I too altered the recipe a tad. I used 1/2 t. salt, 1/4 t. nutmeg, eggbeaters and 1/4 c. applesauce instead of oil. I also soaked the oatmeal in the liquid ingredients for 5 minutes before mixing with the dry. The result was a delicious pumpkin spiced muffin. I got 14 muffins at 2 points each for Weight Watchers. Delicious I will make again. -
The whole family loves these, and it was a great way to use up a can of pumpkin that I had. I did make a couple of changes-the first was to use 1/4 cup applesauce in place of oil, and egg beaters in place of the eggs. Next time I think I'll definitely add more cinnamon, nutmeg and maybe a bit more sugar. Will definitely make again.
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Delicious! I love these muffins! My only 2 changes were to use unsweetened applesauce instead of the oil, and all cinnamon instead of nutmeg. Also, when I had poured the batter as full as I usually do into 12 regular muffin pans, I still had batter left, and got 12 mini-muffins in addition to the 12 full size. These were moist and delicious and exactly what I was looking for! Great recipe!
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