Healthy Fall Baking - Jo's Pumpkin Oat Muffin Recipe

I love the fall! I love walking and enjoying the vibrant leaf colors. Baking healthy muffins is always on my list - no matter what time of year.

My go-to, favorite ingredient for fall is canned pumpkin puree. It really brings out the fall flavors and is so good for you.

Unsweetened pumpkin is a nutritious, low-calorie source of fiber, vitamins, and antioxidants that can support digestive health, boost immunity, and promote healthy skin.

My recipe for these delicious Pumpkin Oat Muffins have an optional cream cheese surprise in the middle for added flavor. I think you'll really enjoy them!

Prepare

Preheat oven to 350 degrees. Line your muffin tin with parchment lotus cups.

Mix

Whisk dry ingredients:
1/2 cup oats
3/4 cup Kodiak flour
1/4 cup plus 1 tablespoon Swerve brown sugar
1 teaspoon baking soda
Optional: 1 cup Lily's less sugar baking chips

Whisk wet ingredients:
1 teaspoon pumpkin pie spice
1 can pumpkin puree
2 tablespoons no-sugar applesauce
1 & 1/2 teaspoons vanilla

(Optional) Cream Cheese Filling
Whisk until smooth:
1 block room temperature 1/3 fat cream cheese
2 tablespoons no-sugar added applesauce
2 tablespoons Skinny Monkey monkfruit sweetener

Mix dry ingredients with wet ingredients until mixed. Don't over mix.

Bake

To include the cream cheese surprise:
Drop one heaping tablespoon muffin batter into lotus cup, followed by one teaspoon cream cheese mixture, and another tablespoon of muffin batter on top.

Bake 40 minutes or until or until inserted toothpick in clean.

Enjoy!