Pumpkin Muffins with Oatmeal Topping are a delicious yet healthy way to begin Fall. Fall is my favorite time of year because of all the activities such as apple and pumpkin picking and also the beautiful leaves.
In the past I never really tried baking with canned pumpkin pure. I have seen many people use it though as it is low in fat and very tasty if you love pumpkin flavor. I want to try a pumpkin protein shake next I’ll let you know how that goes.
These Pumpkin Muffins could be made into a bread or loaf if you wanted. I always like things that I can take and grab pretty quickly so these muffins are very convenient.
Makes 12 Muffins
Here’s What You Need:
- 1 can of pumpkin puree (about 1 1/2 cups)
- 1 1/4 cups of all purpose flour
- 1/2 cup of sugar ( I didn’t want mine too sweet)
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 2 tablespoons vegetable oil
- 2 large egg whites
- 1 1/2 tsp vanilla extract
- 2 tablespoons uncooked oatmeal
What to do:
- Preheat oven to 350 degrees and prepare muffin tins with a cupcake liner.
- In a small bowl combine flour, sugar, baking soda, pumpkin pie spice, cinnamon and salt. Whisk together.
- In a large bowl beat oil, egg whites, vanilla, and pumpkin until thick and fluffy. Once thick slowly add in dry ingredients until combined. Do not over mix.
- Spoon mixture into muffin tins using 2 heaping tablespoons per muffin. If there is any extra fill the muffins that look low. Sprinkle with cinnamon and oatmeal.
- Bake for 17-25 minutes checking at 17 to see if muffins are done. Use a toothpick and if center comes out clean they are done. Enjoy your Low-Fat Pumpkin Muffins!
Inspired by Skinny Taste