Pumpkin, oats and a yummy cream cheese glaze!! A must make Fall recipe!
Healthy (but delicious) pumpkin oatmeal muffins topped with sweet cream cheese glaze!
Full recipe in video below
RECIPE:
1 1/2 cups flour
1 cup quick oats
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon ginger
1/2 teaspoon cloves
pinch of nutmeg
1 cup canned pumpkin (not pumpkin pie mix)
1/3 cup brown sugar sub (I use Lakanto) to order: https://bit.ly/3cRLTbg
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2 egg whites
1/3 cup unsweetened applesauce
2 teaspoons vanilla extract
1 cup milk of choice
For the glaze:
1/4 cup powdered sugar sub (I use Lakanto)
3 ounces low-fat cream cheese
1/2 teaspoon vanilla
1 1/2 tablespoons milk of choice
Preheat oven to 375 degrees F. Line 12 muffin tin with paper cups or spray with nonstick spray. If you use muffin cups, make sure to spray the inside of the cups.
In a large bowl whisk together flour, oats, baking powder, baking soda, and salt. Add in ginger, cinnamon, cardamom, cloves, and a pinch of nutmeg; whisk again.
In a separate large bowl combine pumpkin, brown sugar, egg whites, applesauce and vanilla; mixing until smooth. Slowly whisk in milk.
Add wet ingredients to dry ingredients and mix until just combined. Do not over mix!
Bake for 23-27 minutes or until toothpick inserted into center of muffins comes out clean. Cool for approximately 10 minutes before transferring to wire racks to finish cooling.
While muffins are cooling, you can make the vanilla bean glaze: Add softened cream cheese and powdered sugar in a bowl; mix or beat on medium speed until well blended. Add in vanilla, milk & mixing until smooth. If necessary add in a bit more milk - you want this to be glaze like consistency.
Drizzle evenly over warm muffins. Enjoy!
12 Muffins:
108 calories
2g fat
19g carbs
4g protein
Recipe inspiration from ambitiouskitchen.com