To me, one the best things about September through November is that it’s generally acceptable both culinarily and socially to live a pumpkin-spiced version of your regular life. Last night, I realized that it was officially December, and I had not posted a single pumpkin-inspired recipe. So to make up for for not representing my most authentic self, I am sharing one of my new favorite recipes for all of you who secretly make pumpkin things year-round but reserve public enthusiasm outside of the designated season.
These are super simple to make, are so moist and delicious, make your kitchen smell like fall…and taste like you’re eating pie for breakfast. If this for whatever reason isn’t enough, there’s also a little boost of protein from the greek yogurt, a healthy dose of fiber from the pumpkin, flaxseeds, whole wheat flour, and oats, and some good fats from the walnuts and veg oil. And if this isn’t enough…I don’t think I can help you.
Mix the dry, mix the wet, mix together.
Go live your best pumpkin-spiced life.
Pumpkin Walnut Oatmeal Muffins
Prep Time: 10 min | Cook Time: 15-20 mins | Total Time: 25-30 mins
Makes: 12-16 muffins (depending on your tin)
- 1 c canned pumpkin
- ¼ c vegetable oil
- ¼ c greek yogurt
- ¼ c apple sauce
- ¼ c maple syrup or honey
- 2 flax eggs (2 Tbsp flax meal + 6 Tbsp water)
- 1 ½ tsp vanilla extract
- ⅓ c sugar
- 1 ¾ c whole wheat flour
- ⅓ c oats (optional)
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- pinch of salt
For the Streusel:
- Extra oats, a sprinkle of brown sugar and cinnamon, a pinch of sea salt, and walnut (or nut of choice) pieces.
- Preheat the oven to 350˚F, and grease or line a muffin tin.
- Make the flax eggs by whisking together the flax meal and water. Let sit to thicken.
- In a large bowl, mix the flour, oats, baking powder, pumpkin pie spice, and salt.
- In a small bowl, whisk together the pumpkin puree, oil, yogurt, apple sauce, honey, flax eggs, vanilla and sugar
- Pour the wet into the dry ingredients, and stir until just combined (don’t overmix!).
- To make the topping, use your fingers to crumble together the oats, nuts, sugar, salt and cinnamon at desired ratios. Sprinkle on top of each muffin.
- Pour into muffin tin (fill about 3/4 of the cup), and bake until a toothpick inserted into the center comes out clean, about 15-20 mins (depending on your oven).
- Remove from the oven and let cool.
- Have your pie and eat it for breakfast too.