Get Cooking: Pumpkin-Oat Muffins

by Leighann on January 29, 2010

Pumpkin Muffin Ingredients

Ingredients

Pumpkin Muffin Batter

Batter

Pumpkin Muffins

Ready for the Oven

Pumpkin Muffins

Can't Wait for Them to Cool

Pumpkin Muffins

Yum!

On Twitter, @SavorTheThyme mentioned that she had just finished baking pumpkin muffins. I asked her to let me know when she posted the recipe.

Her recipe looked great and I appreciated that she included so many organic ingredients, many of which I had on hand. The only thing I really needed to purchase was the can of pumpkin and the plain yogurt (we always eat vanilla).

Not one to leave well-enough alone, I made a few modifications to decrease the carbs slightly. I also used slightly less yogurt and canned pumpkin because that’s the quantity that was in an individual cup/can.

The muffins were fantastic! They were moist and pumpkin-y and were an excellent breakfast on Thanksgiving morning.

And I defy you to find a better muffin for only 20 grams of carbs each! (But please, let me know if you have a recipe that is great.)

Pumpkin-Oat Muffins

(Modified from the recipe given on Savor the Thyme)
Makes 23-24 muffins.
Carb counts follow each ingredient in parentheses.

Dry Ingredients:

  • 1 1/2 cups whole-wheat flour (126 gC)
  • 1 1/2 cups all-purpose flour (132 gC)
  • 2 teaspoons baking powder (2 gC)
  • 1/2 teaspoon baking soda (0 gC)
  • 2 tablespoons cinnamon (6 gC)
  • 1 tablespoon nutmeg (3 gC)
  • 1/3 cup oats (11.33 gC)

Wet Ingredients:

  • 3/4 cup vegetable oil (0 gC)
  • 1 can (15 oz.) pumpkin puree (31.5 gC)
  • 6 oz. container plain low-fat yogurt (12 gC)
  • 3 large eggs (0 gC)
  • 140 grams Splenda Brown Sugar Blend (or 1/2 cup, plus 8 tsp. lightly packed if measuring) (140 gC)
Directions
  1. Preheat oven to 350 degrees. Coat 2 muffin pans with baking spray or use unbleached paper liners.
  2. In a medium bowl, whisk the dry ingredients: flours, baking powder, baking soda, cinnamon, nutmeg, and oats; set aside.
  3. In a large bowl, whisk the wet ingredients: oil, pumpkin puree, yogurt, eggs, and brown sugar blend. Add reserved dry ingredients, mixing just until moistened.
  4. Spoon 1/4 cup of batter into each muffin cup. Bake until a toothpick inserted in the center of a muffin comes out clean, 20-25 minutes. Cool 5 minutes in pan.

Notes

When I measured by the 1/4 cup, it came out to exactly 23 muffins.

I don’t tend to use artificial sweeteners when I cook, but 1 1/3 cups of regular brown sugar has an awful lot of carbs! I wanted to give the Splenda Brown Sugar Blend a try. It is half sugar and half Splenda. You actually use half the volume you normally would in a recipe.

I used Bob’s Red Mill Steel Cut Oats because that is what I have in cupboard. The original recipe did not specify what type of oats (quick or regular) to use.

Carb Counts

  • 463.83 Total Carbs
  • 23 muffins = 20 g Carbs each muffin
  • 24 muffins = 19.33 g Carbs each muffin
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{ 4 comments… read them below or add one }

1 Wendy January 29, 2010 at 10:28 am

Mmmmm those look so yummy! Its on my list for the weekend. Thank you so much for your input on Averys site. To answer your question, yes we have had problems with taking his pants off and on and his site coming out. Poor little guy will have his paranoid mom helping him with his pants until hes like 12 😉 How do you like the pod? Ive read a lot about it and im interested in learning more. Thanks again, have a great weekend!!

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2 Renata Porter January 29, 2010 at 4:09 pm

The stores here in NZ have finally all started to carry the small box of Splenda. I am hoping eventually they will carry the big bags…now I see they have a Brown Sugar version? Dang…well maybe someday I will see that here.

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3 Kelly@Childhood January 30, 2010 at 8:48 am

Jen @SavorTheThyme is a personal friend! She really knows her stuff. I’m going to make these muffins! At only 20 carbs… my little Allison would only require .5 units of insulin. Even better than that… I could give her half as a free snack between breakfast and lunch. Thanks so much! I’m a new at all this and always looking for healthy snacks!

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4 leighann January 30, 2010 at 9:39 am

You could also make these in a mini-muffin pan. Just take the total number of carbs for the entire recipe and divide by the number of mini-muffins it made. Both my kids loved them.

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