Pumpkin oatmeal muffins are the perfect fall breakfast, or dessert!
Happy October! Fall weather is finally here for real. I’m always torn between being sad summer is over and being excited for fall. I love the fall- football, pumpkin everything, and my birthday! After attending FNCE (a dietitian conference) in Florida last week and visiting Epcot I am spent. This is your 30’s friends. But let’s talk about this recipe!
Pumpkin Oatmeal Muffins
Breakfast for dessert? Either! I recommend chocolate chips and sprinkles if you are choosing a dessert options. And I recommend nuts, seeds, and/or fruit if you are opting for a breakfast option. A snack could go either way! I added sprinkles as a birthday celebration to make them a little extra festive.
There are a million pumpkin recipes circulating the internet right now and the main thing that sets these apart is they are soooo simple and easily customized. Check out this round up of other delicious pumpkin recipes from my fellow dietitian bloggers- they range from simple, to savory, to sweet.
You could add blueberries, skip the pumpkin spice and just add cinnamon, or you could add white chocolate chips and ground the flour to make them a little fancier looking. To each their own, but definitely give these pumpkin oatmeal muffins a try!
Diabetes Friendly Muffins
To keep the pumpkin oatmeal muffins extra diabetes friendly I recommend opting for nuts/seeds and skipping the fruit or chocolate. They can be warmed up as an easy breakfast or snack directly from the freezer. Serve with a smear of cream cheese, yogurt, or a hard boiled egg on the side to increase protein.
Luckily these muffins are already bursting with great nutrition- combining the pumpkin and rolled oats creates a fiber filled muffin. Cinnamon from the pumpkin pie spice is also a great addition for blood sugar control. Diabetes doesn’t have to mean dessert or baked goods have to go- it just means making healthier choices.
Pumpkin Oatmeal Muffins
- 3 cups rolled oats
- 1.5 tsp pumpkin pie spice (or 1/2 tsp cinnamon, nutmeg, cardamom)
- 1/2 salt
- 1/2 tsp baking soda
- 1 cup pumpkin puree
- 1 tsp vanilla
- 1/2 cup applesauce
- 1/4 cup maple syrup or honey
- 2 eggs
- 1/2 cup chocolate chips optional
Preheat oven to 350
Combine dry ingredients: oats, spices, salt, and baking soda
Combine wet ingredients: pumpkin, applesauce, maple syrup, and eggs
Fold wet ingredients gently into dry ingredients (adding chocolate chips here if using)
Stir until just combined
Scoop into muffin tins and bake for 20 minutes.
Serve warm (I store in fridge and heat up as needed)
Do you like pumpkin?? What season is your birthday!?
If you have diabetes and are looking for more support with nutrition, meal planning, and managing blood sugars- consider working with me! I offer a free 15 minute consult!