This Pumpkin and Oat Muffins recipe is the result of me setting out to make Banana and Oat Muffins only to discover we had just one small banana left in the entire house. When I checked the fridge to see if there were any half-eaten bananas in there (something which happens a lot in our house) I spotted a bowl of steamed pumpkin leftover from our dinner the night before and decided to use that instead.
Thankfully the kids were outside playing (okay, fighting) and didn’t see me add the pumpkin to this muffin mix, as I know our five-year-old would have probably turned his nose up at them if he knew what was inside – he is going through a delightful fussy phase at the moment, fun times! Instead, they roared (literally) back inside when there was just a couple of minutes of cooking time left and then eagerly waited until these Pumpkin and Oat Muffins has cooled down just enough to be inhaled. These muffins are quite soft and have quite a dense texture which we all enjoyed.
This recipe made around 22 muffins, and as I thought there was no way we would go through so many before they started to dry out, I popped 15 into the freezer. Surprisingly (or not really when you consider the appetites of my boys – husband included!) they managed to work their way through seven muffins in just two days, this then led us to quickly discover that these muffins defrost really well from the freezer!
Although I used leftover steamed pumpkin for this recipe, I think roasted pumpkin would also be great to use too. If you are looking for more recipes with hidden veggies, make sure you check out my Mac and Cheese with Vegetables recipe – Thermomix instructions also included.
Pumpkin and Oat Muffins
These easy Pumpkin and Oat Muffins are perfect for the kids lunch boxes and make a great snack for the whole family. Thermomix instructions also included.
Prep Time: 20 minutes
Cook Time: 20 minutes
- 2 cups (300g) self raising flour
- 1 teaspoon cinnamon
- 1/2 teaspoon bicarbonate of soda
- 1 cup (110g) rolled oats + 1/2 a cup extra to decorate the muffins
- 1/3 cup (70g)brown sugar
- 2 eggs
- 3/4 cup plain yoghurt
- 350g steamed pumpkin
- Preheat your oven to 190 degrees and line 2 x 12-hole muffin tins with paper cases.
- Roughly mash the steamed pumpkin in a bowl using a fork and set aside until needed.
- Sift the flour, cinnamon and bicarb soda into a bowl, add the rolled oats and sugar and stir to combine
- Whisk the eggs and yoghurt together, add the mashed pumpkin and stir to combine
- Pour into bowl with dry ingredients and mix with a spoon until just combined - the mixture will still be a little lumpy
- Spoon the mixture into your muffin tins and sprinkle with the extra oats.
- Bake for approx. 20 minutes or until lightly golden and cooked through.
- Leave the muffins to cool in the tin for 10 minutes before transferring to a wire rack to completely cool.
Republished with permission from Create Bake Make.
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