Pumpkin Oatmeal Muffins

Yea - Fall is here and the pumpkin baking frenzy has begun.

Pumpkin bread, pumpkin roll, pumpkin cupcakes, pumpkin muffins, pumpkin pie, pumpkin cookies, pumpkin cake - the list goes on and on.

While the pumpkin is a great source of vitamin A, the pumpkin desserts that I'm making are usually loaded with fat and sugar.  (That's what makes them so delicious.)

I needed a recipe that I could make that would satisfy my NEED for pumpkin AND not require an extra 30 minutes of workout time just to burn off the extra calories. 

Ambitiouskitchen.com to the rescue.  These pumpkin oatmeal muffins are exactly what I was looking for.  They are low in fat - in fact - they have no butter or oil in them at all!  They are full of yummy pumpkin flavor.  They are moist and light and loaded with chocolate chips.  Sold yet?

Pumpkin Oatmeal Muffins

• 1 1/2 cups all-purpose flour
• 1 cup oatmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1/3 cup dark brown sugar
• 2 egg whites, slightly beaten
• 2/3 cup unsweetened almond milk
• 1 cup canned pumpkin
• 1/3 cup unsweetened all-natural applesauce
• 1/2 ripe banana, mashed
• 1/2 cup chocolate chips, plus 2 tablespoons
• Extra oatmeal, for sprinkling on muffins

Preheat the oven to 350 degrees and line 12 muffin cups with paper cups or spray with nonstick spray. In a large bowl mix flour, oatmeal, pumpkin pie spice baking powder, baking soda, and salt together.

In a separate bowl combine pumpkin, mashed banana, brown sugar, almond milk, egg whites and applesauce.

Add the flour mixture into the pumpkin mixture and stir to combine.

Gently fold in chocolate chips.

Fill each muffin cup 3/4 full so that each is even. Sprinkle a tiny bit of oatmeal over each top of the muffins.

Place into the oven and bake for 23-28 minutes or until a toothpick inserted into center of muffins comes out clean.

Cool on a wire rack.

Do you need more convincing that these are delicous muffins that are also good for you?

Nutrition Information

Serving size: 1 muffin Calories: 163.7 Fat: 3.8g Carbohydrates: 33.2g Sugar: 14.9g Fiber: 2.7g Protein: 3.3g

These didn't last long in this house.  Pumpkin craving - satisfied.











Ciao!

Pumpkin Cinnamon Rolls

It's going to be a beautiful Fall weekend in Atlanta.  The leaves are changing and temperature has finally dropped to a comfortable - don't sweat just walking to the mailbox - temperature. 

What better way to start off this gorgeous weekend than with a delicious Fall inspired breakfast?

Pumpkin Cinnamon Rolls !!!

Why have I never thought of this?  I ran across this genius idea of adding pumpkin to a cinnamon roll on SallysBakingAddiction.com.  (Sally - you're my hero.)

Adding pumpkin to an already delicious cinnamon roll just makes these cinnamon rolls all the more decadent and well, Fall-like.  Adding nutmeg and allspice and cloves to the warm cinnamon filling really sets them apart from all others.  Don't even get me started on the maple cream cheese drizzle - over the top. 

If they could capture the smell of these rolls in a candle - I would buy them by the dozen.  (Can someone please call Yankee candle for me?) 

Pumpkin Cinnamon Rolls

Pumpkin Dough

• 1/3 cup (80 ml) milk
• 2 Tablespoons (30 grams) unsalted butter
• 1/2 cup (120 grams) 100% pure pumpkin
• 2 Tablespoons (30 grams) dark brown sugar
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 large egg, beaten
• 2 and 1/4 teaspoons (1 standard package) instant active dry yeast
• 2 and 1/2 cups  bread flour (340 grams)

Filling

• 1/2 cup (100 grams) dark or light brown sugar
• 1 Tablespoon ground cinnamon
• 1/4 teaspoon EACH ground nutmeg and ground cloves
• 1/8 teaspoon ground allspice
• 3 Tablespoons (45 grams) unsalted butter, melted

Maple Cream Cheese Glaze

• 3 oz (84 grams) full-fat cream cheese, softened to room temperature
• 1/4 cup (82 grams) pure maple syrup
• 2 Tablespoons (30 ml) milk
• 1 cup (120 grams) confectioners' sugar, sifted 

 

Make the dough: warm the milk and butter together over the stove or in the microwave. Warm the two together until the butter is *just* melted.  A few butter specks is OK.  You want the mixture lukewarm (105-115F degrees), not scorching hot.  Set aside. 

Using your electric mixer with paddle attachment, beat pumpkin puree, brown sugar, a dash of nutmeg, and salt together on medium speed. 

Add your warmed milk/butter to this mixture and beat until combined. 

Then add 1 beaten egg and the yeast. Beat all of this together for 30 seconds.

Add 1 cup of flour. Mix for 5 full minutes, scraping down the sides of the bowl frequently.

 

Add 1 and 1/2 cups more flour and beat for 1 more minute. The dough will be VERY, very, very soft.

Place dough into a bowl coated with nonstick spray.  Turn the dough around in the bowl so all sides of the dough are coated.  Cover tightly with plastic saran wrap and allow to rise in a warm, draft-free place until doubled in size. This will take about 60-75 minutes.

Knead the dough a few times to form a smooth dough.  Roll the dough out into a 16x10 inch rectangle.

 

Make the filling:  Combine the brown sugar, cinnamon, and spices into a small bowl.  

Spread the top with melted butter and then sprinkle evenly with brown sugar mixture. Roll it up tightly. 

Using a very sharp knife, cut into 10-13 pieces, about 1.5 inches each.

 Arrange rolls into a 11x7 inch pan that has been lightly sprayed with nonstick spray.

Allow the rolls to rise again in a warm, draft-free place until doubled in size. This takes about 1 hour 

I put mine in the oven (turn off) with a pan of boiling water.

Preheat oven to 350F degrees. Bake the rolls for 22-28 minutes, covering with aluminum foil at the 15 minute mark to prevent heavy browning.

 

Make the glaze: Using a handheld or stand mixer with a paddle attachment, beat the softened cream cheese in a medium bowl on medium speed until smooth. Add the maple syrup and milk and beat on high until smooth. Add the sifted confectioners' sugar and beat on medium speed until creamy.



Drizzle glaze over warm rolls.
Throw in an iced decaf coffee and that just might be the worlds most perfect Fall breakfast.

 

What are you going to do with your beautiful Fall weekend?   As for us, we will be attending a cross country meet and a soccer game, going to church, catching up on some long overdue yard work and spending as much time as we can, outside enjoying the cooler temperatures.

Have a great weekend.

Ciao!