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Oatmeal Flax Pumpkin Muffins

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These Oatmeal Flax Pumpkin Muffins are a healthier pumpkin muffin that is pretty much guilt free!

I still, even after the long, heinous winter that we just endured up here in the Great White North -AKA Edmonton- have a freezer full of pumpkin puree, in cup sized servings just ready to bake with. How that happened I’ll never know, but I suspect that it might have to do with my tendency to slightly overdo almost everything I undertake.

Boil up my crop of  pumpkins and freeze my own puree? You betcha! Make too much because I cannot stand waste of any sort? You betcha twice!

Oatmeal Flax Pumpkin Muffins
Oatmeal Flax Pumpkin Muffins

So while searching for supper ideas, I came across the last few bags I have left and was inspired to whip up another type of muffin. I have been on a flax kick lately, so that was going to be added, no question about it. I also had oatmeal to use up, applesauce galore and a cupboard full of tasty spices to make sure they weren’t plain.

These are definitely a hearty breakfast muffin, low on the sweetness, but full of healthy goodness to start your kids out right in the morning or a power snack at school, both of which my kids have eaten these for. Add in after school snack or bedtime nibble and you have it covered.

The recipe makes a perfect dozen, I loathe freezing muffins, it seems to change the texture and something just bothers me about them. Any one else feel the same way or am I just a freakazoid?

On second thought, maybe don’t answer that and just read on to make muffins!

Ingredients Needed:
1 cup of pumpkin puree
1/2 cup packed brown sugar
1/3 cup unsweetened applesauce
1/4 cup of water
2 eggs
1 cup of whole wheat flour
1/2 cup of large flake oatmeal
1/4 cup ground flax seed
1/2 cup of raisins
4 tsp baking powder
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
pinch of cloves
1/2 tsp salt
Kick the tires & light the fires to 350 degrees.

Whisk the dry ingredients together thoroughly in a large bowl.

Take the eggs, pumpkin puree, water, applesauce and brown sugar and mix them all really well in a smaller bowl. This is where you have to do the main combining of ingredients, pumpkin becomes tough when over mixed so you have to really make sure you mix it well at this point. Add the raisins into the wet mixture as well.

When the two bowls have been mixed completely, make a well in the dry ingredients. Pour in the wet and mix slowly until they are just combined.

Grease a muffin tin and because you are using no oil in the baking I suggest this rather than paper liners. These babies stick to whatever you bake them in.

Fill the 12 muffin tins up equally, because they are whole wheat flour based they will not be too large.

Bake at 350 degrees for 15-17 minutes, until the tops spring bake when touched and are perfectly risen and browned like below.

Enjoy these as a guilt free treat for your snack!

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Oatmeal Flax Pumpkin Muffins

Healthy, hearty but still tasty muffins. Almost totally guilt free snackage!
5 from 4 votes
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Course
Dessert
Cuisine
American
Servings
12
Calories
134
Author
Karlynn Johnston

Ingredients

  • 1 cup of pumpkin puree
  • 1/2 cup packed brown sugar
  • 1/3 cup unsweetened apple sauce
  • 1/4 cup water
  • 2 eggs
  • 1 cup whole wheat flour
  • 1/2 cup oatmeal
  • 1/4 cup ground flaxseed
  • 1/2 cup raisins
  • 4 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1 pinch cloves
  • 1/2 tsp salt

Instructions

  1. Kick the tires & light the fires to 350 degrees. 

  2. Whisk the dry ingredients together thoroughly in a large bowl. 

  3. Take the eggs, pumpkin puree, water, applesauce and brown sugar and mix them all really well in a smaller bowl. This is where you have to do the main combining of ingredients; pumpkin becomes tough when over mixed so you have to really make sure you mix it well at this point. Add the raisins into the wet mixture as well.

  4. When the two bowls have been mixed completely, make a well in the dry ingredients. 

  5. Pour in the wet and mix slowly until they are just combined. 

  6. Grease a muffin tin and because you are using no oil in the baking I suggest this rather than paper liners. These babies stick to whatever you bake them in. Fill the 12 muffin tins up equally, because they are whole wheat flour based they will not be too large. 

  7. Bake at 350 degrees for 15-17 minutes, until the tops spring back when touched and are perfectly risen and brown.

Nutrition Information

Calories: 134kcal, Carbohydrates: 26g, Protein: 3g, Fat: 2g, Cholesterol: 27mg, Sodium: 116mg, Potassium: 357mg, Fiber: 3g, Sugar: 10g, Vitamin A: 3215IU, Vitamin C: 1.2mg, Calcium: 106mg, Iron: 1.4mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Muffins Oatmeal Pumpkin

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Liora Beaulieu says

    I have made these twice! The first time, I accidentally bought pumpkin pie filling so I used it but ditched the brown sugar. Still added all the spices. Turned out great! I also added pumpkin seeds and sunflower seeds5 stars

  2. Cmatt says

    Yummy! Based on comments below I followed recipe except cut back the brown sugar, used only 3 tsp baking powder and added 1 tsp baking soda. Because I didn’t have ginger or nutmeg I put in a bunch of extra cinnamon (maybe 1.5-1.75 tsp) and a few drops of vanilla in the wet mixture. Husband liked them too! Thank you!

    5 stars

  3. AJesterJacks says

    Question: what do u mean by oatmeal? U talkn leftovers? Or instant dry oatmeal? Am i the only one who wondered this?

    Thanks!

  4. Pattysmint says

    Well I’ve just made these for the first time. (just googled and found myself here)I too have heaps of pumpkin in the freezer calling my name! I found myself half way through and discovered I had no BP! Quick substitute of soda and cream of tartar seems to have been o.k. Batter was light and not sticky (I also used honey in place of b. sugar). Just waiting for them to come out of the oven now:) thanks for the recipe!

    5 stars

  5. iwmckay says

    Hi,

    Thanks for the recipe. I made a double batch. I made half and was a bit disappointed with the texture, the stickiness and how little they rose. I put half the batter in the fridge. The next day I added 1 tsp baking soda and 1/4 c. oil to the remaining batter (~1 full batch). What an improvement.

     

    I made them like this from the start and cut the sugar to 1/3c. Better in my humble opinion. I haven’t tried it but with the added soda, they would probably need only one or two teaspoons of baking powder.

     

    Cheers

  6. Vanessa says

    Thank you, you bake and think like me. Freezing muffins? Maybe – but only if you really need some extra hockey pucks.

    I keep bees so used honey instead of sugar and the water and didn’t have applesauce so used extra pumpkin. But they turned out good.  Whatever is around the kids will eat and if its healthy, even better.

    Stay warm up there in Edmonton, Karlynn. 

     

    Vanessa from Picton ON. 

  7. Mindy Tindall says

    Yes! Thank you! My thighs won’t hate me for these.

  8. A z n x P o c k y says

    I’m sad…I just used up all my pumpkin puree!!

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