These Pumpkin and Oat Muffins are a great way of sneaking some extra veggies into the kids. Thermomix instructions also included.
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 (ok, 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 7 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
- 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 70gbrown sugar
- 2 eggs
- 3/4 cup plain yoghurt
- 350 g 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.
You will get approximately 22 - 24 muffins from this recipe.
These Pumpkin and Oat Muffins are also freezer friendly.
Thermomix Pumpkin and Oat Muffins Recipe
- Preheat your oven to 190 degrees and line 2 x 12 hole muffin tins with paper cases.
- Place the steamed pumpkin into your Thermomix bowl and mix for 3 seconds on speed 4 to mash. If you want a finer texture, mix for a further 4 seconds, speed 4.
- Add the remaining ingredients and mix for 10 seconds, speed 4, REVERSE to combine.
- Scrape down the sides of the bowl and mix for a further 5 seconds, speed 4, reverse.
- 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.
- Carefully remove the muffins from the oven and leave to cool in the tin for 10 minutes before transferring to a wire rack to completely cool.
You can find more great snack recipe for the entire family in our Snack Attack eBook (also available in a Thermomix version) and also in our Thermomix Lunch Box Snacks eBook.
You can also view our entire range of eBooks here.