Eats // Skinny Pumpkin Muffins

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Okay, please try not to be too appalled. But pumpkin is not my favorite flavor.

I like it, but if you were to ask me to pick anything to bake, it would probably be some sort of chocolate or cookie. I have a huge sweet tooth and pumpkin just doesn’t cut it for me in the dessert department.

But for breakfast? Pumpkin sounds much better to me there. Last year I made Pumpkin French Toast on Thanksgiving morning to get us to our big meal, so I thought I would try something else in the breakfast arena… Muffins! And not just any muffins, healthy ones at that.

Skinny Pumpkin Muffins

2014-10-04 12:24:14

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Ingredients

1½ cups flour
1½ cups old-fashioned oats
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground nutmeg
1½ cups canned pumpkin
3 tablespoons canola oil
¼ cup milk
One large egg
One large egg white

Instructions

Preheat oven to 375ºF and grease muffin tin.
Add pumpkin, oil, milk, egg, and egg white to a medium-size bowl, and mix thoroughly. Add dry ingredients to wet ingredients and mix well.
Fill muffin tins about ¾ of the way full.
Bake about 15 to 18 minutes

Adapted from Six Sisters Stuff

Fresh Mommy Blog https://freshmommyblog.com/

These muffins are not particularly sweet, but they have a great consistency and the oatmeal makes them nice and filling. My three year old ate one for breakfast, one for second breakfast, and one for his afternoon snack. I didn’t feel too bad about it because I served them with some fruit and they were clearly a big hit!

If you’d like them a little sweeter, it’s easy to add a quick powdered sugar glaze. They also taste delicious with a little bit of butter smeared on! The possibilities are endless.

What are some of your fall favorite pumpkin recipes??? I’d love some more non-dessert options!