Guilt-Free Pumpkin Oatmeal Muffins

Guilt-Free Pumpkin Oatmeal Muffins

A Wholesome, WW-Friendly Autumn Treat

Embrace the flavors of fall with these tender, fiber-rich muffins. Crafted with rolled oats and whole wheat flour, they provide sustained energy while satisfying your sweet tooth with natural maple or honey notes.

The Ingredient List

• 1 cup Canned pumpkin puree (not pie filling)

• 1 cup Rolled oats (old-fashioned)

• 1 cup Whole wheat flour

• 1/2 cup Unsweetened applesauce

• 1/4 cup Honey or maple syrup

• 2 Large eggs

• 1 tsp Vanilla extract

• 1 tsp Baking powder & 1/2 tsp Baking soda

• Spices: 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp salt

• Optional: A handful of chopped walnuts or raisins

Step-by-Step Instructions

1. Prep: Preheat your oven to 175°C (350°F). Line a standard muffin tin with paper liners or lightly grease with non-stick spray.

2. Mix Dry Goods: In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. Combine Wet Ingredients: In a separate bowl, blend the pumpkin, applesauce, sweetener, eggs, and vanilla until smooth.

4. The Fold: Pour the wet mixture into the dry. Stir gently until just combined—overmixing leads to tough muffins! Fold in your nuts or raisins now if using.

5. Bake: Fill muffin cups about 2/3 full. Bake for 18–20 minutes. A toothpick inserted into the center should come out clean.

6. Cool: Let them rest in the tin for 5 minutes before moving to a wire rack.

Nutritional Snapshot (Per Muffin)