Eats // Skinny Pumpkin Muffins

Eats // Skinny Pumpkin Muffins

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Eats // Skinny Pumpkin Muffins by Fresh Mommy Blog

Alright, I know what you’re thinking—“How could someone not like pumpkin?” Well, here’s the thing: I don’t hate it, but it’s definitely not my go-to flavor for desserts. I mean, don’t get me wrong—I enjoy it in moderation, but when it comes to sweet treats, I’d much rather have chocolate or cookies any day of the week. I’ve got a pretty serious sweet tooth, and pumpkin just doesn’t quite satisfy it the same way.

That said, there’s something about pumpkin that works wonders for breakfast. It adds this cozy, autumnal vibe without being overly sugary. Last Thanksgiving, I made Pumpkin French Toast to tide us over until the main event, and this year, I decided to switch things up a bit. Why not try my hand at making some healthier pumpkin muffins? After all, who doesn’t love a good breakfast treat?

Eats // Skinny Pumpkin Muffins by Fresh Mommy Blog

Skinny Pumpkin Muffins
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Ingredients
  1. 1½ cups all-purpose flour
  2. 1½ cups old-fashioned rolled oats
  3. 1/2 cup packed brown sugar
  4. 1/2 cup granulated white sugar
  5. 1 teaspoon baking powder
  6. ½ teaspoon baking soda
  7. 1 teaspoon ground cinnamon
  8. ½ teaspoon ground nutmeg
  9. 1½ cups canned pumpkin puree
  10. 3 tablespoons canola oil
  11. ¼ cup whole milk
  12. One large egg
  13. One large egg white
Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin.
  2. In a medium-sized mixing bowl, whisk together the pumpkin puree, canola oil, milk, whole egg, and egg white until smooth. Gradually stir in the dry ingredients until fully combined. Be careful not to overmix!
  3. Spoon the batter into the prepared muffin cups, filling each about ¾ of the way full.
  4. Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Adapted from Six Sisters Stuff
Adapted from Six Sisters Stuff
Fresh Mommy Blog
These muffins are light, fluffy, and not overly sweet, making them perfect for a healthy breakfast or snack. The oats give them a hearty texture, while the pumpkin adds a touch of autumnal goodness. My three-year-old absolutely loved them—he had one for breakfast, another for “second breakfast,” and even snacked on one later in the day. Since I paired them with some fresh fruit, I didn’t feel too guilty about it! If you’re looking for a sweeter version, consider drizzling a simple powdered sugar glaze over the tops. Or, if you’re feeling indulgent, a little butter goes a long way. There are so many ways to enjoy these muffins depending on your mood! So, what are some of your favorite pumpkin recipes for fall? I’m always on the lookout for more savory or breakfast-friendly ideas. Let me know in the comments below!

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