Wholesome Pumpkin Spice Muffins with Oats and Nuts
Indulge in the delightful taste of autumn with these Wholesome Pumpkin Spice Muffins. Crafted with a blend of hearty whole wheat flour and quick-cooking oats, these muffins strike the perfect balance between healthy and satisfying. Each bite is filled with warm spices such as cinnamon, nutmeg, clove, and ginger, making them the ideal treat for cozy mornings or as a nutritious snack. The subtle sweetness from light brown sugar, combined with the natural flavors of canned pumpkin, keeps you coming back for more. Enhanced with nutrient-packed raisins and finely chopped walnuts, these muffins not only deliver on flavor but also provide plenty of heart-healthy benefits. Bake these muffins and fill your kitchen with a heavenly aroma, perfect for gathering friends and family around the table. Designed for those who love a less sugary muffin without sacrificing taste, these are sure to become a household favorite!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
quick-cooking oats
1 cup (uncooked)
skim milk
1 cup (or any milk of your choice)
whole wheat flour
1 cup (sifted)
baking powder
1/2 teaspoon (not applicable)
baking soda
3/4 teaspoon (not applicable)
salt
1/4 teaspoon (not applicable)
cinnamon
1 teaspoon (ground)
nutmeg
1/4 teaspoon (ground)
clove
1/4 teaspoon (ground)
ginger
1/4 teaspoon (ground)
eggs
2 (beaten)
brown sugar
1/3 cup (lightly packed)
canned pumpkin
1 cup (pure pumpkin puree)
raisins
1/3 cup (not applicable)
walnuts
1/2 cup (pulsed in the food processor until fine)
Instructions
1
Preheat your oven to 400 degrees F (200 degrees C) and line a 12-cup muffin pan with paper liners or lightly grease it.
2
In a large mixing bowl, combine the quick-cooking oats and skim milk. Let it sit for about 10 minutes to soften the oats.
3
In another bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, clove, and ginger.
4
Once the oat mixture has softened, add the eggs, brown sugar, and canned pumpkin, mixing until well combined.
5
Gradually incorporate the dry ingredients into the wet ingredients until just combined; do not overmix.
6
Fold in the raisins and finely chopped walnuts.
7
Divide the muffin batter evenly among the prepared muffin cups.
8
Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
9
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Wholesome Pumpkin Spice Muffins?
They are a healthy, satisfying treat made with whole wheat flour, quick-cooking oats, pumpkin puree, and warm autumn spices.
What type of oats should I use for this recipe?
The recipe specifically calls for quick-cooking oats to ensure the right texture.
Can I use a different type of milk?
Yes, you can use skim milk or any milk of your choice, such as almond, soy, or whole milk.
How long do the oats need to soak?
The oats should soak in the milk for about 10 minutes to soften before adding other ingredients.
What kind of flour is best for these muffins?
Whole wheat flour is recommended for its nutritional benefits and hearty texture.
Should the flour be prepared in any specific way?
The recipe suggests using sifted whole wheat flour.
What spices are included in the pumpkin spice blend?
The blend includes ground cinnamon, nutmeg, clove, and ginger.
How much brown sugar is used?
The recipe uses 1/3 cup of lightly packed brown sugar for a subtle sweetness.
Can I use pumpkin pie filling instead of canned pumpkin?
No, you should use pure canned pumpkin puree, not pre-sweetened pie filling.
Are there any fruits added to these muffins?
Yes, 1/3 cup of raisins are folded into the batter.
What kind of nuts are used?
The recipe calls for 1/2 cup of walnuts.
How should the walnuts be prepared?
The walnuts should be pulsed in a food processor until they are fine.
What is the recommended oven temperature?
Preheat your oven to 400 degrees F (200 degrees C).
How do I prepare the muffin pan?
You can either line a 12-cup muffin pan with paper liners or lightly grease it.
How many muffins does this recipe make?
This recipe is designed to fill a standard 12-cup muffin pan.
How do I combine the dry and wet ingredients?
Gradually incorporate the dry ingredients into the wet oat and pumpkin mixture.
Is there a risk of overmixing?
Yes, you should mix until just combined and be careful not to overmix the batter.
How long do the muffins need to bake?
Bake them for 15-20 minutes.
How can I tell if the muffins are done?
The muffins are done when a toothpick inserted into the center comes out clean.
How should the muffins be cooled?
Allow them to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Are these muffins low in sugar?
Yes, they are designed for those who prefer a less sugary muffin without sacrificing flavor.
What makes these muffins nutrient-packed?
The combination of whole grains, pumpkin, raisins, and walnuts provides fiber and heart-healthy benefits.
Can I skip the raisins?
Yes, the raisins can be omitted or replaced with another dried fruit if desired.
Do I need to beat the eggs?
Yes, the recipe specifies using two beaten eggs.
Does the recipe use baking soda or baking powder?
It uses both: 1/2 teaspoon of baking powder and 3/4 teaspoon of baking soda.
Can I use a different nut instead of walnuts?
While walnuts are suggested, you could substitute them with pecans or almonds.
Is this recipe suitable for a quick breakfast?
Absolutely, these muffins are perfect for cozy mornings or as a nutritious on-the-go snack.
What gives the muffins their autumn aroma?
The blend of cinnamon, nutmeg, cloves, and ginger creates a heavenly autumn scent.
Is salt necessary in this recipe?
The recipe uses 1/4 teaspoon of salt to balance the flavors.
Can I make these muffins ahead of time?
Yes, they can be baked and stored in an airtight container for several days or frozen for later use.