Incredibly sweet, soft and tender spiced pumpkin apple and oat muffins are great for on the go breakfasts, afternoon snacks and even dessert. Every bite screams fall.
Muffins. Such a clever way to disguise cake as breakfast food. We’ll throw around more words like oats, apple, spice. It makes you think of a warm, healthy bowl of oatmeal full of fruit and warming spices with just a hint of sweetness. Ha. So cute.
No. I won’t try to deceive you in to thinking this is healthy food by telling you that these spiced pumpkin, apple and oat muffins only have two tablespoons of butter in them, plenty of healthy greek yogurt, whole rolled oats, tons of pumpkin, chopped up apples, milk, eggs, maple syrup and spices in them. I’m not going to pretend like there isn’t another half cup of dark brown sugar and 3/4 cup of unbleached, all purpose flour in them. There is. I didn’t go whole grain and I didn’t sweeten the entire recipe with maple syrup. I also didn’t reduce the sugar. These are sweet. These spiced pumpkin apple and oat muffins are deliciously, addictively, perfectly, wonderfully sweet.
For me, these muffins double as breakfast and dessert. I happily ate one in the morning with a latte and another day had some for dessert after dinner. We’re calling a spade a spade here. Muffins are cake. Cake that we, for some reason, feel good about eating for breakfast. Heck, go ahead and butter your ‘muffin’- there’s no judgement here. Only wonderful, delicious and sweet spiced pumpkin apple and oat muffins with a texture you’ll crave for approximately forever after having one.
Go ahead, splurge, indulge in the sweet breakfast. We can have a regular, healthy bowl of oats with fruit tomorrow, right? Right.
On the other hand…
You could always have this pumpkin pie oatmeal… 😉
Don’t forget to follow me on instagram and, if you make a recipe, tag your photo #thepretendbaker so I can see what you’re whipping up!
- 3 TBSP melted butter
- 1 TBSP full fat greek yogurt
- 1 large egg, room temperature
- ½ cup lightly packed brown sugar
- 2 TBSP pure maple syrup
- heaping ½ tsp ground cinnamon
- ⅛ tsp ground cloves
- scant ¼ tsp ground cardamom
- pinch of fresh black pepper
- ⅔ cup pumpkin puree
- ½ tsp pure vanilla extract
- ½ cup quick rolled oats (not large flake and not instant)
- ¾ cup all purpose flour
- ¼ tsp salt
- ½ tsp baking soda
- ¼ tsp baking powder
- 1 small apple, peeled and diced*
- Preheat oven to 350F
- Grease and line a muffin tin with paper liners (you only need to do 6-7)
- In a small pot, cook pumpkin puree over medium-high heat for about 3 mnutes and set aside.
- In a large bowl, whisk together melted butter, greek yogurt, brown sugar, maple syrup and all spices.
- Add egg and whisk vigorously until light and creamy.
- Add vanilla and pumpkin puree, whisking well to combine.
- Meanwhille, place diced apples on a baking sheet lined with parchment paper and bake for 5-10 minutes, until dry and slightly brown.
- Remove apples from the oven and increase heat to 425F
- In another bowl, sift together flour, salt, baking powder and soda. Stir in rolled oats.
- Make a well in the center of the flour and pour the wet mixture in.
- Stir gently until barely combined then fold in the apple pieces.
- Fill muffin cups all the way to the top and bake, at 425F for 5 minutes.
- Reduce temperature to 350F and continue baking for 15-18 minutes longer or until the a toothpick inserted comes out clean.
- Allow muffins to cool in the muffin tin on a wire rack for a couple of minutes then remove and allow to finish cooling completely.
- Store in an airtight container for 3 days.
Because of the moisture in the apples, despite drying them out in the oven, these muffins are their best texture for the first 3 days. After that, I found the muffins to get overly moist.
Muffins will freeze for 2 months.
Craving more pumpkin?