Pinch us, these twin sisters who are registered dietitians and personal trainers with a sweet tooth must be dreaming! Pumpkin pie for breakfast?!… without guilt or regrets?! You bet! These healthy breakfast muffins prevent all excuses to skip breakfast. Most people tell us that when they skip breakfast it’s either because they don’t have time to eat it, or they’re not in the mood, or they’re just not hungry.
Well with these pups, time becomes a non-issue because you can simply make them in advance and grab ‘em and go—then eat ‘em on the run! And if you’re not in the mood for breakfast, that just may change if you add delicious pumpkin pie into the breakfast mix because guilt-free pie that just happens to boost your energy is hard to resist!
Not hungry for breakfast? No worries, toss these in a bag and eat them mid-morning when you do get hungry! A healthy, energy boosting breakfast is just as good mid-morning!
Pssst… looking for more healthy recipes? Please feel free to search this site! And here are a few to try…
Chocolate Drizzled Granola Balls
What makes Pumpkin Pie Oat Breakfast Muffins so awesome (other than the fact that they’re guilt-free, energy boosting, pie-on-the-go)?
Oats: Starting the morning with whole grains helps get your day started on the right foot. Think quality carbs for energy. Whole grains help you feel full longer and help maintain blood sugar levels until your next meal.
Pumpkin: The bright orange pumpkin color does more than just lift spirits, it’s packed with fiber, antioxidants and vitamins! It’s got vitamin C, a great immune system booster, and it’s got vitamin A, great for eye health and for preventing the damage that occurs naturally with aging. Beta-carotene has many benefits including keeping your body younger/ helping to prevent degenerative diseases and it helps in the prevention of cancer. Pumpkins also boast a healthy serving of fiber, to help you stay fuller longer.
Pepitas (aka, pumpkin seeds): These little seeds are rich in the amino acid tryptophan an important part of the production of serotonin… aka a mood booster!
Pumpkin Pie Oat Breakfast Muffins
Celebrate all things pumpkin in this on-the-go baked oats treat; it’s filled with a nutritious blend of your fall favorites. Pair these with a serving of vanilla or plain nonfat Greek yogurt—the perfect way to add protein (up to 18 grams). Think of the combo as kind of a pumpkin pie with whip cream, minus the guilt.
Makes 12 muffins
Ingredients
2 cups old fashion oats or rolled oats (not instant)
1 tsp baking powder
1/4 tsp salt
1 Tbsp pumpkin pie spice
1/4 tsp vanilla extract
1 cup almond milk (we used unsweetened vanilla)
3/4 cup canned pure pumpkin
1 egg
1/4 cup honey
1/4 cup dried cranberries (if you’d like these a little sweeter we suggest adding an additional 1/4 cup).
3 Tbsp raw pumpkin seeds
1 Tbsp seed & grain blend (we used Trader Joe’s Super Seed & Ancient Grain blend, you can use whatever type of seed or grain you have on hand!)
Directions
- Preheat oven to 350 degrees.
- Line a 12 cup, cupcake pan with muffin papers or coat with non-stick spray.
- Combine all ingredients and mix completely until thoroughly combined in a bowl.
- Divide batter into 12 cups so that it’s evenly distributed.
- Bake for 18-22 . When done, the tops will be firm and not gooey or moist. Poke with a toothpick—and when it comes out clean, the muffins are ready! Be careful not to over bake.
Nutrition Facts Per Serving: 105 Calories, 2 g Fat, 0 g Saturated Fat, 16 mg Cholesterol, 75 mg Sodium, 20 g Carbohydrate, 2 g Fiber, 8 g Sugar, 3 g Protein
- 2 cups old fashion oats or rolled oats (not instant oats)
- 1 tsp baking powder
- ¼ tsp salt
- 1 Tbsp pumpkin pie spice
- ¼ tsp vanilla extract
- 1 cup almond milk (we used unsweetened vanilla)
- ¾ cup canned pure pumpkin
- 1 egg
- ¼ cup honey
- ¼ cup dried cranberries (if you’d like these a little sweeter we suggest adding an additional ¼ cup).
- 3 Tbsp raw pumpkin seeds
- 1 Tbsp seed & grain blend (we used Trader Joe’s Super Seed & Ancient Grain blend, you can use whatever type of seed or grain you have on hand!)
- Preheat oven to 350 degrees.
- Line a 12 cup, cupcake pan with muffin papers or coat with non-stick spray.
- Combine all ingredients and mix completely until thoroughly combined in a bowl.
- Divide batter into 12 cups so that it’s evenly distributed.
- Bake for 18-22 minutes. When done, the tops will be firm and not gooey or moist. Poke with a toothpick—and when it comes out clean, the muffins are ready! Be careful not to overbake.
