Whole grain and lower sugar Pumpkin Applesauce Oatmeal Muffins. These are a great recipe to have little ones help with, and these muffins make a great snack or breakfast component!
We have been obsessing over these Pumpkin Applesauce Oatmeal Muffins. Made with whole grains and lower sugar, they are a great snack or part of breakfast.
Marie and Claire love to help in the kitchen, and this recipe is great for little helpers! They can dump the ingredients, mix things together, and help line the muffin pan with muffin liners.
Overall, this recipe comes together fairly simply and the girls (and Brian and I!) love it!
Ingredients in Pumpkin Applesauce Oatmeal Muffins
Unsweetened applesauce Applesauce adds to the sweetness of these muffins without adding extra sugar. Applesauce also makes these muffins soft and moist.
Pumpkin puree Pumpkin naturally contains vitamin A, which is associated with eye health and your immune system, antioxidants that may reduce the risk for cancer, and other immune boosting nutrients such as vitamin E, folate, and iron.
Oil or butter
Milk Any kind of milk works in this recipe. Simply use whatever you have on hand! We typically use unsweetened soy milk or whole cow’s milk.
Vanilla extract Vanilla extract makes these muffins taste a little sweeter without adding a lot of extra sugar.
Egg The egg acts as a binding agent in this recipe, but also adds a dose of nutrients such as choline, vitamin A, protein and fat.
White whole wheat flour Whole wheat flour makes this recipe rich in whole grains, which provide us with nutrients like protein, fiber and many vitamins and minerals. White whole wheat flour is still whole wheat flour, it is just made from a different variety of wheat that is softer and has a milder flavor. White whole wheat flour is great to use in baked goods.
Rolled oat Quick oats can work here as well, but rolled oats add a nice texture to the muffin. Oats are rich in fiber, specifically a fiber called beta-glucan, which may be linked with healthy cholesterol levels and heart health. You can use gluten free oatmeal here if needed.
Maple syrup This recipe uses just 1/4 cup, which makes the muffins sweet enough without adding too much extra sugar. Each muffin has about 2.5 g of total sugar.
Baking powder
Baking soda
Cinnamon Cinnamon adds a sweet warmth to these muffins.
Salt
How to Make Pumpkin Applesauce Oatmeal Muffins
These muffins come together so simply! Start by combining the wet ingredients in a large bowl. Mix those ingredients to combine, then add in the dry ingredients. Stir everything together thoroughly then spoon into mini muffin tins lined with muffin liners or sprayed with a nonstick cooking spray.
Marie and Claire love helping to make muffins. Your little ones can assist you in making these Pumpkin Applesauce Oatmeal Muffins by dumping and stirring ingredients and putting the muffin liners in the muffin tins.
Tips for Making Pumpkin Applesauce Oatmeal Muffins
Rolled oats and quick oats both work in this recipe, but I prefer rolled oats.
You can substitute gluten free flour for the white whole wheat flour and gluten free oats for the oats if needed.
These muffins are great to make and store in the freezer. Just thaw before serving! Because they are mini, they thaw pretty quickly.
Whole grain and lower sugar Pumpkin Applesauce Oatmeal Muffins. These are a great recipe to have little ones help with, and these muffins make a great snack or breakfast component!
Ingredients
Scale
3/4 cup unsweetened applesauce
1/4 cup pumpkin puree
2 tablespoons avocado oil or melted butter
1/2 cup milk, any kind will work
1/4 cup pure maple syrup
1 egg
1 teaspoon vanilla extract
1 cup white whole wheat flour
1/2 cup oats, rolled or quick will work
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamin
1/4 teaspoon salt
Instructions
Preheat the oven to 375 degrees Fahrenheit. Line a mini muffin pan with muffin liners or spritz with cooking spray.
In a large bowl, combine the unsweetened applesauce, pumpkin puree, avocado oil, milk, maple syrup, egg and vanilla extract. Stir to combine.
To the wet ingredients, add the white whole wheat flour, oats, baking powder, baking soda, cinnamon and salt. Stir until just combined.
Spoon about 1 tablespoon of batter into each cup of the prepared muffin pan and bake at 375 for about 16-20 minutes, or until a toothpick inserted into the center comes out clean.
Notes
You can store these in the freezer and thaw before serving.
Prep Time:15 minutes
Cook Time:16 minutes
Category:snack
Method:baking
Cuisine:american
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