Cinnamon Pumpkin Oatmeal Muffins

 

Wow, it’s been A WHILE since my last post!

It honestly felt a little strange taking a break from my blog for a week, but it was for all good reasons, I promise!

 

Cinnamon Pumpkin Oatmeal Muffins

 

Some BIG changes happened this week for pumpkin & peanut butter. The most important change: I moved my blog from wordpress.com over to a self-hosted site (Blue Host)!

I’d been thinking about making the switch for a while, but was pretty scared about the whole process of moving sites. I’m not great with the “behind the scenes” computer programming that goes into blogging, so I was terrified that I would lose all my content when I made the move. Long story short… I broke down and got some professional help with this, so the coding was out of my hands and my content would be safe and sound. And I can sleep better at night 🙂

Now I know there are still some kinks going on with my headings and links, but I’m hoping we’ll have those worked out by the end of the week. Thanks for bearing with me! I promise the finished product will be flawless!

 

 

Cinnamon Pumpkin Oatmeal Muffins

 

Why switch over to a self-hosted site, you ask? There are a couple pros to this. The first being there is a lot more freedom to design my site, add widgets (such as sharing links and pinterest buttons), and unlimited storage for all my content. Another plus— I have the option of one day getting advertising or working with some preferred products and brands, something I wouldn’t be able to do with my old site. That’s thinking wayyyy ahead into the future, but it was still nice giving myself the option.

Now, none of this “moving sites” thing would ever have even crossed my mind without all the support from you guys! You guys are seriously the best! Your comments, likes, messages, and viewings have allowed me to really think about the future of this blog and unleashed this unexpected creative side that I never knew I had. I appreciate you all so much and want to thank you again for all your kind words and support 🙂

 

Cinnamon Pumpkin Oatmeal Muffins

 

Even though my site has been in limbo for the past week, my cooking has certainly NOT! I’ve already experimented with loads of recipes that I can’t wait to share with you this week. Here is the first: a lightened up, healthy little pumpkin muffin to start that week off deliciously. I love the ingredients used in these muffins— they’re healthy enough to eat for breakfast, but also make a nice little snack or dessert when your sweet craving hits.

I actually made this recipe right before our last snow storm hit, so we spent 2 days (without power) gorging ourselves on these little beauties. It definitely made the winter weather a little more tolerable. Enjoy!

And thanks again for your patience and support!

 

Cinnamon Pumpkin Oatmeal Muffins

Cinnamon Pumpkin Oatmeal Muffins

Cinnamon Pumpkin Oatmeal Muffins

Serves 12-15
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary Vegan
Meal type Breakfast, Snack

Ingredients

  • 1 cup oat flour (process oats until fine)
  • 1 cup white whole wheat flour
  • 1 tbsp baking powder
  • ½ cup coconut sugar (or regular white sugar)
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 ¼ cup pumpkin puree
  • 1/3 cup applesauce
  • 3 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar
  • ¼ cup milk of choice
  • 1 “chia egg” (1 tsp chia seeds whisked into 1/4 cup water)— you can use a regular egg here, too

Note

inspired by happy. healthy. life’s cinnamon pumpkin muffins

Directions

Step 1
Preheat the oven to 350 degrees. Line a muffin tin with muffin cups or spray with cooking spray. I used my muffin top pan and sprayed with olive oil spray.
Step 2
In a small bowl, whisk together your chia egg. Let this sit aside for at least 2 minutes before adding to your wet ingredients.
Step 3
In a large bowl, combine the dry ingredients: oat flour, whole wheat flour, baking powder, salt, cinnamon, and sugar. In a separate bowl, whisk together the wet ingredients: pumpkin puree, applesauce, milk, apple cider vinegar, coconut oil, chia egg, and vanilla extract. Slowly add the wet ingredients to the dry ingredients and stir until just combined.
Step 4
Spoon the batter into the muffin cups or muffin top pan. Bake the muffin tops for 11-13 minutes and regular muffins for 17-22 minutes. Let them cool for 5 minutes, then remove from pan and cool on a cooling rack.

 

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

2 Comments

  1. These were amazing! Found them on findingvegan.com and am so glad I did. I might even try them with half the sugar, I think they could swing it. Love how moist they turned out; kids are gobbling them down. Nice way to get some whole grains and pumpkin in what tastes like a decadent snack 🙂

    • I’m SO glad you liked them! Thanks so much for sharing your feedback Kelly!

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