Some mornings just call for homemade muffins.
And this was one of those mornings. I made these gorgeous cranberry pumpkin oatmeal muffins and I have to share this yummy and quite easy recipe with you!
I love these muffins for many reasons. First, they are healthy and low-fat, but still VERY yummy. Second, they are made with FRESH pumpkin instead of the canned stuff. Third, the combination of pumpkin, cranberries and spices makes a delicious fall pairing.
I tried to make these muffins healthier so I used whole wheat flour and ground oats (for a soft and smooth texture) along with all purpose flour. Also I love that they are not too sweet, just the way I like them! Those of you who like a sweeter taste might want to up the sugar content.
Honestly, I couldn’t resist to make the streusel topping. I have a weakness for that and love it on just about anything. But if you would like these muffins to be even healthier, omit the topping. For me, there is something special about that sweet crunch on top!
Have fun and enjoy a delicious guilt free breakfast!
- 3 tablespoons whole wheat flour
- 2/3 cup old-fashioned oats
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons unsalted butter , cold
- 1 tablespoon maple syrup
- 14 oz. (400g) pumpkin , peeled weight, cut into large chunks
- 1 cup old-fashioned oats
- 3/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 eggs , at room temperature
- 1/2 cup brown sugar
- 1/4 cup canola oil
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 1 cup chopped cranberries , unthawed, fresh or frozen
Preheat the oven to 375 degrees F. Coat a medium baking dish with cooking spray. Spread pumpkin chunks in a single layer and roast for 30-40 minutes (depending on the size of the chunks), or until the pumpkin is fork-tender and the top has caramelized a bit. Place the chunks in a food processor and pulse until smooth. If the puree is watery, drain it in a cheesecloth-lined colander. It should make about 1 cup of pumpkin puree. Set aside.
Preheat the oven to 350 degrees F. Line two muffin pans with 14 paper liners. Set aside.
To make the streusel topping, add the flour, oats, sugar and cinnamon in a medium bowl and mix until combined. Rub in the butter with your fingers until the mixture is crumbly. Stir in the maple syrup. Set aside.
Put the oats in a food processor and process until the oats look like flour. Place oat flour, whole wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in a large bowl and whisk together. Set aside.
In a separate bowl, combine sugar and eggs, and beat until well blended. Add oil, buttermilk, vanilla and maple syrup to mixture and whisk to combine. Add pumpkin puree and whisk to combine. Pour the wet ingredients into the dry ingredients and stir, using a wooden spoon or rubber spatula, until just combined, being careful not to over-mix. Gently stir in the chopped cranberries.
Fill muffin cups about 3/4 of the way full. Sprinkle each muffin with oat streusel topping. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Enjoy!