This post is sponsored by The Quaker Oats Company, but all opinions are my own.
Pumpkin muffins are my jam when the season is at its peak! These muffins are great to whip up on a Saturday morning, and don’t take too much time to come out warm from the oven. They’re made with whole grain – oats and whole wheat flour – and you can make the mixture in a blender!
I used a blender to whip up the batter, so clean up was a one-dish chore.
I like a hearty muffin, and I want to feel good eating whole grains for breakfast. These muffins are made with 100% whole grain with a combination of Quaker Old Fashioned Rolled Oats and whole wheat pastry flour. Oats are a good source of fiber, and the soluble fiber from oats may improve satiety by slowing down the movement of food from the stomach to the intestine, which may help you feel fuller longer. Protein in the muffins comes from the yogurt and eggs, and the sweetness from applesauce and honey. A small amount of mini chocolate chips add just a touch of a chocolatey surprise.
Start by preheating the oven to 325 degrees. Add the wet ingredients to the blender to mix well. You can also use a food processor or a standard mixer.
Add the dry ingredients (oats, flour, baking soda) and mix on low. You might need to use a spatula to help the blender a bit. Don’t mix more than you absolutely need to.
Stir in some chocolate chips.
The best part of using a blender is that you can pour the muffin batter right into your tin! (Just remember to grease the tin first.)
Sprinkle more oats on top for garnish.
Bake for 20-25 minutes, until a toothpick comes out clean.
Allow to cool completely before removing from the tin, using a knife to loosen the edges if necessary.
Store these covered on your countertop for a day, in the fridge for a few days, or in the freezer (just pop in the microwave when you’re hungry!) for a month in an air-tight plastic bag.
Whole Grain Oat Pumpkin Muffins
- 2/3 cup Quaker Old Fashioned Rolled Oats
- 1/4 cup 0% plain Greek yogurt
- 1/3 cup plain applesauce
- 1/8 cup honey
- 2 eggs
- 1 cup pumpkin purée
- 1/2 cup skim milk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 tsp pumpkin pie spice
- 1 1/2 cups whole wheat pastry flour or regular whole wheat flour
- 1/4 cup mini chocolate chips or regular
- Oats for garnish
- Preheat the oven to 325 degrees.
- Add wet ingredients to a blender or food processor and blend well.
- Add dry ingredients and blend on low until just mixed (you may need to use a spatula to gently mix in the top layer first).
- Stir in chocolate chips.
- Pour batter among 12 greased muffin cups.
- Sprinkle extras oats on top.
- Bake for about 20-25 minutes, until a toothpick comes out clean.
- Allow to cool completely before removing from the tin, using a knife to loosen edges if necessary.
- Store covered on your countertop for a day, in the fridge for a few days or in the freezer (just pop in the microwave when you’re hungry!) for a month in a ziplock bag.
Thanks to Quaker for sponsoring this post.