Best 2 Whole Wheat Pumpkin Oat Muffins Recipes

Craving a delicious and nutritious treat that's perfect for breakfast, snack time, or dessert? Look no further than these delightful whole wheat pumpkin oat muffins. These muffins are packed with wholesome ingredients like whole wheat flour, oats, pumpkin puree, and warm spices, providing you with a satisfying and flavorful experience. Not only are these muffins a treat for your taste buds, but they're also a great way to sneak in some extra servings of fruits, vegetables, and whole grains into your diet. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure as we explore the best recipe for these delectable whole wheat pumpkin oat muffins.

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 pumpkin puree that is unsweetened and 100% pure. Avoid pumpkin pie filling, which contains added sugars and spices.
If you don't have pumpkin puree, you can make your own by roasting a pumpkin. Simply cut the pumpkin in half, scoop out the seeds, and place it cut-side down on a baking sheet. Bake at 350 degrees Fahrenheit for 45-60 minutes, or until the flesh is soft. Once the pumpkin is cool, scoop out the flesh and puree it in a food processor or blender.
You can use any type of milk in this recipe, but almond milk or oat milk will give the muffins a lighter texture.
If you don't have maple syrup, you can substitute honey or agave nectar.
Be sure to measure your flour correctly. The best way to do this is to spoon the flour into the measuring cup and then level it off with a knife.
Don't overmix the batter. Overmixing will make the muffins tough.
Bake the muffins until a toothpick inserted into the center comes out clean.
Let the muffins cool for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These whole wheat pumpkin oat muffins are a delicious and healthy way to start your day. They're packed with nutrients like fiber, protein, and vitamins A and C. Plus, they're made with wholesome ingredients like whole wheat flour, pumpkin puree, and oats. So you can feel good about serving them to your family and friends.