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These Oatmeal Flax Pumpkin Muffins are a healthier pumpkin muffin that is pretty much guilt free!
I still, even after the long, heinous winter that we just endured up here in the Great White North -AKA Edmonton- have a freezer full of pumpkin puree, in cup sized servings just ready to bake with. How that happened I’ll never know, but I suspect that it might have to do with my tendency to slightly overdo almost everything I undertake.
Boil up my crop of pumpkins and freeze my own puree? You betcha! Make too much because I cannot stand waste of any sort? You betcha twice!
So while searching for supper ideas, I came across the last few bags I have left and was inspired to whip up another type of muffin. I have been on a flax kick lately, so that was going to be added, no question about it. I also had oatmeal to use up, applesauce galore and a cupboard full of tasty spices to make sure they weren’t plain.
These are definitely a hearty breakfast muffin, low on the sweetness, but full of healthy goodness to start your kids out right in the morning or a power snack at school, both of which my kids have eaten these for. Add in after school snack or bedtime nibble and you have it covered.
The recipe makes a perfect dozen, I loathe freezing muffins, it seems to change the texture and something just bothers me about them. Any one else feel the same way or am I just a freakazoid?
Whisk the dry ingredients together thoroughly in a large bowl.
Take the eggs, pumpkin puree, water, applesauce and brown sugar and mix them all really well in a smaller bowl. This is where you have to do the main combining of ingredients, pumpkin becomes tough when over mixed so you have to really make sure you mix it well at this point. Add the raisins into the wet mixture as well.
When the two bowls have been mixed completely, make a well in the dry ingredients. Pour in the wet and mix slowly until they are just combined.
Grease a muffin tin and because you are using no oil in the baking I suggest this rather than paper liners. These babies stick to whatever you bake them in.
Fill the 12 muffin tins up equally, because they are whole wheat flour based they will not be too large.
Bake at 350 degrees for 15-17 minutes, until the tops spring bake when touched and are perfectly risen and browned like below.
Enjoy these as a guilt free treat for your snack!
Oatmeal Flax Pumpkin Muffins
Ingredients
- 1 cup of pumpkin puree
- 1/2 cup packed brown sugar
- 1/3 cup unsweetened apple sauce
- 1/4 cup water
- 2 eggs
- 1 cup whole wheat flour
- 1/2 cup oatmeal
- 1/4 cup ground flaxseed
- 1/2 cup raisins
- 4 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 pinch cloves
- 1/2 teaspoon salt
Instructions
- Kick the tires & light the fires to 350 degrees.
- Whisk the dry ingredients together thoroughly in a large bowl.
- Take the eggs, pumpkin puree, water, applesauce and brown sugar and mix them all really well in a smaller bowl. This is where you have to do the main combining of ingredients; pumpkin becomes tough when over mixed so you have to really make sure you mix it well at this point. Add the raisins into the wet mixture as well.
- When the two bowls have been mixed completely, make a well in the dry ingredients.
- Pour in the wet and mix slowly until they are just combined.
- Grease a muffin tin and because you are using no oil in the baking I suggest this rather than paper liners. These babies stick to whatever you bake them in. Fill the 12 muffin tins up equally, because they are whole wheat flour based they will not be too large.
- Bake at 350 degrees for 15-17 minutes, until the tops spring back when touched and are perfectly risen and brown.
Bronwen says
I added the 1 tsp baking soda and the 1/4 oil like in the above post and they came out perfect. I was able to use paper cup and they released very well. I also wanted to freeze them and not have hockey pucks.
Sara says
This is so yummy and has healthy oats and flax seeds. I used egg whites in place of eggs cuz I’m limiting my cholesterol
Liora Beaulieu says
I have made these twice! The first time, I accidentally bought pumpkin pie filling so I used it but ditched the brown sugar. Still added all the spices. Turned out great! I also added pumpkin seeds and sunflower seeds
Cmatt says
Yummy! Based on comments below I followed recipe except cut back the brown sugar, used only 3 tsp baking powder and added 1 tsp baking soda. Because I didn’t have ginger or nutmeg I put in a bunch of extra cinnamon (maybe 1.5-1.75 tsp) and a few drops of vanilla in the wet mixture. Husband liked them too! Thank you!
AJesterJacks says
Question: what do u mean by oatmeal? U talkn leftovers? Or instant dry oatmeal? Am i the only one who wondered this?
Thanks!
Pattysmint says
Well I’ve just made these for the first time. (just googled and found myself here)I too have heaps of pumpkin in the freezer calling my name! I found myself half way through and discovered I had no BP! Quick substitute of soda and cream of tartar seems to have been o.k. Batter was light and not sticky (I also used honey in place of b. sugar). Just waiting for them to come out of the oven now:) thanks for the recipe!
iwmckay says
Hi,
Thanks for the recipe. I made a double batch. I made half and was a bit disappointed with the texture, the stickiness and how little they rose. I put half the batter in the fridge. The next day I added 1 tsp baking soda and 1/4 c. oil to the remaining batter (~1 full batch). What an improvement.
I made them like this from the start and cut the sugar to 1/3c. Better in my humble opinion. I haven’t tried it but with the added soda, they would probably need only one or two teaspoons of baking powder.
Cheers
Vanessa says
Thank you, you bake and think like me. Freezing muffins? Maybe – but only if you really need some extra hockey pucks.
I keep bees so used honey instead of sugar and the water and didn’t have applesauce so used extra pumpkin. But they turned out good. Whatever is around the kids will eat and if its healthy, even better.
Stay warm up there in Edmonton, Karlynn.
Vanessa from Picton ON.
Mindy Tindall says
Yes! Thank you! My thighs won’t hate me for these.
A z n x P o c k y says
I’m sad…I just used up all my pumpkin puree!!
Danny says
These are amazing. I try to use whole wheat flour and flax in all my baking for my kids but often recipes end up dense, and bland because they are too healthy. These muffins are the right balance …fluffy nutritious and really tasty. I recommend baking with a sprinkle of brown sugar on top for those with a sweet tooth. My 4 year old and 1 year old gobbled them up and I have bookmarked this one for my rotation!!