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As the leaves begin to change and the air turns crisp, the world of baking welcomes the beloved pumpkin flavor. From lattes to pies, pumpkin-infused recipes become a staple of the fall season, capturing the essence of autumn in every bite. Among these delightful treats, pumpkin oat muffins stand out not only for their comforting flavors but also for their nutritious benefits. These muffins are more than just a tasty snack; they are a wholesome option for breakfast, a mid-afternoon pick-me-up, or a delightful addition to any fall gathering.

Healthy Pumpkin Oat Muffins

Bring the flavors of fall into your kitchen with these deliciously healthy pumpkin oat muffins! A perfect blend of pumpkin and oats, these muffins are packed with nutrients and make a great breakfast or snack option. With whole wheat flour, Greek yogurt, and natural sweeteners like honey or maple syrup, they offer a wholesome treat without sacrificing taste. Follow the simple step-by-step guide to create these moist, flavorful muffins that are perfect for any autumn gathering!
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Ingredients
  

1 cup rolled oats

1 cup whole wheat flour

1 cup canned pumpkin puree

1/2 cup Greek yogurt (plain, unsweetened)

1/4 cup honey or maple syrup

1/4 cup almond milk (or any milk of choice)

1/4 cup coconut oil (melted)

2 large eggs

1 tsp vanilla extract

1 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp salt

1/2 cup dark chocolate chips (optional)

1/4 cup chopped nuts (e.g., walnuts or pecans, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or spray it lightly with non-stick cooking spray.

    Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Stir until well-blended and set aside.

      Combine Wet Ingredients: In another bowl, mix the canned pumpkin puree, Greek yogurt, honey or maple syrup, almond milk, melted coconut oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well incorporated.

        Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix. If desired, gently fold in the dark chocolate chips and chopped nuts.

          Fill Muffin Tin: Divide the batter evenly among the 12 muffin cups. You can fill them up to about 2/3 full for optimal rising.

            Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.

              Cool Down: Once done, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                Enjoy: Serve warm or at room temperature. These muffins can be stored in an airtight container for up to 4 days or frozen for longer storage.

                  Prep Time, Total Time, Servings: 15 mins | 30 mins | 12 servings