These healthy pumpkin muffins are a delicious Fall treat, made with easy whole food ingredients. This post may contain affiliate links. Remove from the oven and cool for about 5 minutes in the pan. If I had used a measuring cup I’m sure I would have used much less for 3/4 cup. I love that they are sweetened with fruit, and are made without added flour or oil. As you may know, I’m in love with using dates in my baked goods because I think they are the healthiest sweetener on the planet. Absolutely wonderful! As always, if you experiment, please leave a comment below letting us all know what worked for you. Traditional Hominy Arepas - Arepas de Maiz Peto, Quick and Easy Corned Beef and Cabbage Casserole, 1 1/2 tablespoons butter (room temperature). But you don’t have to be super precise about it! This recipe makes 7 full-size muffins, or 20 mini muffins. Time flies. If you don’t have enough dates to make this recipe, you can use some banana in their place, but that will change the flavor a bit. I have made these muffins dozens of times and love them every time! PrepTime: 15 Mins; CookTime: 18 Mins; TotalTime: 33 Mins; Ingredient. Thanks! Thanks for the recipe! These healthy pumpkin muffins are naturally gluten-free and nut-free, and make the perfect treat for a school lunch. Also, can this be made into a pumpkin bread in a loaf tin? Any other squash puree, like butternut, would work or you could try sweet potatoes. I added 1/8 cup cocoa powder instead of pumpkin pie spice and chocolate chips instead of dried fruit. Blend well with a spoon or whisk. In another bowl, whisk the egg with the pumpkin, vegetable oil, milk, and vanilla. I want to make these but I don’t have muffin cups so can I just spray the muffin tin with Pam? Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. I just made these and love them! 1. I have made them twice in 1 week! The spices are spot on. Combine flour, baking powder, baking soda and pumpkin pie spice in a large bowl; then stir in oats, brown sugar, walnuts, and raisins. And if you’re worried about the sugar in fruit, I hope you’ll check out my post on why I don’t limit my fruit intake. Scoop about 1/4 to 1/3 cup of batter into each muffin cup, filling each about two-thirds full. Muffins can be stored at room temperature for a couple of days, but for best shelf life I recommend storing them in an airtight container in the fridge for up to one week. What are your thoughts on the amount of dates? Grease 10 to 12 muffin cups or line with paper liners. Add the brown sugar and whisk well to combine. I would like to make these muffins with bran, not being a very experienced baker I was hoping someone has already tried it. Preheat the oven to 375 F/190 C/Gas 5. Make the Streusel Topping: In a small bowl combine the 1 1/2 tablespoons of butter, 1/2 teaspoon cinnamon, 1/3 cup of brown sugar, 1 tablespoon of flour, and 1 tablespoon of oats. Scoop about 1/4 to 1/3 cup of batter into each muffin cup, filling each about two-thirds full. I love how fluffy these muffins are. Preheat the oven to 375 F/190 C/Gas 5. Hi I want to try these muffins but I cannot seem to find Pumpkin Puree. These are delicious, I used about a quarter cup of unsweetened applesauce in place of the egg and the came out perfect! I find these they taste even better cold straight from the fridge. I was inspired to make these muffins because I wanted my son to have something nut-free that he could pack in his school lunchbox. To make date sugar, arrange sliced dates on a baking sheet and bake at Raisins or cranberries would work as well. I like to make these in a mini muffin tin for my kids, since they don’t eat huge portions as it is, so I’ve included the baking time for that in the recipe notes below. In a mixing bowl, combine the 1 cup of flour, the 1/2 cup of brown sugar, baking powder, 1 teaspoon cinnamon, salt, ginger, nutmeg, and baking soda. We used about 1 1/2 cups of chopped dates (about 8 ounces) in the muffins, but use part pecans or walnuts if you like. © 2018－2021 cookingself.com, all rights reserved. Please share in the comments below! You can read more about why I think they are so good for you in my post on how to make date paste. Your email address will not be published. I always love having new ideas for a quick breakfast item! I knew I should have bought pumpkin purée today. I only use about 6 dates for the single recipe (though I usually double the recipe and freeze some), less than called for but sweet enough for me. Scoop about 1/4 to 1/3 cup of batter into each muffin cup, filling each about two-thirds full. I have been following along for that many years?!?! Process again until smooth. In another bowl, whisk the egg with the pumpkin, vegetable oil, milk, and vanilla. Would these work with steel cut oats or rolled oats? ), Carrot Ginger Dressing (Japanese Dressing), Best Broccoli Slaw (with Honey Mustard Dressing), Pumpkin Smoothie (tastes like Pumpkin Pie! Thanks for posting! Please read my disclosure and privacy policy. Love these muffins. These moist pumpkin date muffins get extra texture from the oats, and the simple streusel topping makes them special. I’m so glad to hear that! Stir pumpkin mixture into dry ingredients until just moist 2. How long would that take? This site uses Akismet to reduce spam. Pumpkin Oat Muffins with Dates. Learn how your comment data is processed. I love that they’re naturally sweetened with fruit and don’t require any flour or oil! Bake until the muffins have risen and feel firm when you lightly touch them in the center, about 20 to 22 minutes. Where did you get the spoon to scoop them? Add in the oats and baking soda to the mixture and process again, until a batter is formed. Definitely will be adding this recipe to my “go to” list when I want something sweet that isn’t unhealthy. (Omit if you have picky kids that don't like texture.). I added frozen raspberries instead of dried cranberries and they came out amazing! I hope you’ll love them, too! If you tightly pack the 3/4 cup with the dates the ounces almost always work out to be 6 ounces by weight for me. I forgot to say that I used a chia egg and it worked great! We’ve been trimming out sugar in our house this month so we’ve been going though alot of dates–but I’m loving it. Line a 12-cup muffin tin with paper liners. Well, you know you have hit the jackpot when kids are stealing muffins off the counter! Just made these for the first time today. Let them cool for at least 20 minutes in the pan before serving. In a medium bowl, combine egg, oil, milk and pumpkin, blending well. Hi! This should be on The Best Thing I Ever Ate!! Thanks, Megan for another yummy recipe. Blend well. Fold in the dried fruit and seeds, if you want to add them for added texture. I made these muffins with the changes that other reviews suggested-- I didn't add the brown sugar I zested the orange and omitted the bitter pith and I used a whole can of pumpkin instead of 2/3 … or 3/4 cup. Process again until smooth. Pour the pumpkin mixture into the dry ingredients and stir until blended. Healthy Pumpkin Oatmeal Muffins (Fruit-sweetened!). FANTASTIC! I also folded in the cranberries and pumpkins seeds as it adds a wonderful texture to the muffin. Great Recipe! I used rolled oats and they came out great. Not just good for being a healthy treat, but good because they are delicious. I try not to eat coconut every day but it’s one of the few fats I can have so it’s hard. Sprinkle the streusel topping evenly over the tops of the muffins. They were listed under my suggested content on Chrome and I handed over the baby to my husband and made them immediately.