Super healthy, easy, spiced pumpkin muffins using oats as the bulk of the recipe meaning it’s like breakfast in muffin form, plus the added spices are all anti-inflammatory and give flavour without more sugar. I’ve also added in some plant protein to balance out the carbs and improve satiety.
Fun pumpkin breakfast muffins or a stealth, health snack.
You can adjust them for a more indulgent snack with addition of dark choc & increasing the sweetness by 1 tablespoon or use for a breakfast option as they go really well with some nut butter, so once you have a batch cooked it’ll last you a few days meaning a quick breakfast ready to go which always helps me get out of bed!
You can also adapt this to suit many diets such as gluten free, dairy free and vegan just use certified ingredients where needed. They’re also a good way to sneak some veg into kids too.
Recipe (makes 12)
240g cooked, mashed pumpkin/squash
30g runny nut butter
1 Tbsp oil
180ml water
1 egg (sub flax egg for vegan)
120g oat flour (oats blended to a rough texture)
50g pea protein* (I used a toffee flavour by Revolution foods)
1 tsp pumpkin pie spice mix (see my recipe for this here)
1/4 cup (4 Tbsp) coconut sugar/granular alternative e.g Natvia
1 & 1/4 tsp baking powder
optional: chopped pecans, chopped dark choc, extra 1 Tbsp sweetness for a treat option
*Can sub the protein for wholemeal flour plus 1 extra tsp sweetener but I like how this helps balance out the protein to carb ratio which helps you feel full so I encourage finding a good brand
Adjust: you can add chopped dark choc and then reduce the coconut sugar down to 3 Tbsp for a breakfast option that also helps you get in those dark cocoa antioxidants
Serving suggestion: Best served warm & spread with some plant based spread or nut butter
Directions
Pre-heat the oven to 160c fan
Mix together the dry ingredients then add in the wet stuff (if using chunks of cooked pumpkin you can blend it with the water and nut butter to get a smooth mix) and stir well
Add in any additions if you want and leave to thicken for about 15mins then spoon into muffin cases. When the oven is warm put in the muffin cases and bake for 16-18mins before removing to cool. These are best when warm so if having the next day, reheat gently.
