It’s fall. That means pumpkin is EVERYWHERE!!! Pumpkin spice lattes, pumpkin yogurt, pumpkin granola and pumpkin hand cream. I even saw pumpkin chapstick this year! Don’t get me wrong, I love pumpkin as much as the next gal. But sometimes, it’s just a little too much!
So here I am, posting yet another pumpkin recipe! Whomp, whomp!! 🙂 These aren’t your ordinary pumpkin muffins, though. What I love about them is the subtle pumpkin flavor. Perfect for when you are in the mood for a little treat, but aren’t necessarily craving something super sweet. These pumpkin muffins are made with oats and oat flour (which is really just ground up whole oats), so they are hearty and satisfying. You can even use gluten free oats if you’d like!
I’d classify these muffins like a “healthy” breakfast treat – they definitely aren’t your Starbucks pumpkin loaf! The oats, pumpkin puree, and coconut oil lend them plenty of texture and healthy fats. And the pumpkin puree in the batter gives them just a hint of sweetness, without being too overpowering. I added some mini chocolate chips to the batter – mostly to entice my kids to eat them – but you could omit the chocolate chips or substitute nuts or seeds if you desired.
So here it is – a not too sweet pumpkin pie oatmeal muffin recipe. Chewy, hearty and delicious – just what you need in your fall baking arsenal 🙂