Pumpkin Oats Muffins with Cranberries and Chia seeds + How to make Homemade Pumpkin Puree

Fall season...my favorite time of the year is here again in all its colorful splendor. It is also the season for tasty treats like pumpkins, cranberries and apples. To celebrate, here is a healthy muffin recipe that is a seasonal fave in my household. It is our quick "breakfast on the go" on busy workdays as well as a great snack. I usually double-up this recipe to make 24 muffins and store them in the fridge. All it takes is about 10 seconds in the microwave before its warm and ready to eat. 

I got this recipe from Aunt Lucy (Long Island,NY) who also gracefully shared the tip that I could either use pumpkin or substitute mashed bananas, carrots, pineapple, applesauce or any other ingredient of my choice. When I first had these muffins at my aunt's place I was so impressed with the rich taste but healthy ingredients. 

Nutrients in Pumpkin

Pumpkin is low in fat and calories and rich in disease-fighting nutrients such as:

• Alpha-carotene
• Beta-carotene
• Fiber
• Vitamins C and E
• Potassium
• Magnesium
• Pantothenic acid

Health Benefits of Pumpkin

• Keep Eyesight Sharp
• Aids Weight Loss
• May Reduce Cancer Risk
• Protect the Skin
• Can help after a hard workout by restoring the body's balance of electrolytes
• Can Boost Your Immune System

*Nutritional information adapted from Huffington Post

Steps to make your own Pumpkin Puree at home

• Preheat the oven to 400F degrees. 
• Cut the pumpkin into half 
• Scoop out the seeds. 
• Place the pumpkin cut side down on the baking sheet 
• Bake for 45 to 50 minutes or until the the pumpkin is completely tender inside
• Scrape the pumpkin flesh off the skin with a large metal spoon 
• Puree in a blender or food processor until smooth. 
• Let cool and use as needed.
• You can freeze it for future use.

**1 15-ounce can of pumpkin puree holds about 1 3/4 cups of puree.

Ingredients
1 Cup - Oats
1 Cup - Buttermilk
1 - Egg
1/2 Cup - Oil
½ Cup - Brown Sugar
1/2 Cup - Pumpkin puree (*Refer the steps above to make your own at home)
1 cup - Whole Wheat Flour
½ Tsp Baking Soda
1 ¼ Tsp - Baking Powder.
1/2 Tsp - Salt
1 Tablespoon - Chia seeds
1/2 Tsp - Cinnamon powder
1/2 Tsp - Nutmeg powder
1/2 Cup - Dried Cranberry

Topping
1 Tablespoon - Chia seeds
1/4 Cup - Oats

Directions

• Preheat the oven at 350F
• In a bowl mix oats and buttermilk and keep aside.
• Beat the egg, oil, pumpkin puree and brown sugar until they are blended well
• Mix in the oats-buttermilk mixture.
• Add the dry ingredients - Whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, salt, chia seeds and mix on low speed to avoid splashes
• Add in the cranberries.
• Beat until all ingredients are mixed in well.
• Pour into Muffin trays and top each muffin with some chia seeds and oats.
• Bake at 350F for 30 minutes or until the toothpick-test comes out clean when inserted into the muffin.

Notes and Tips

• You can substitute pumpkin puree with carrot puree, grated carrots, mashed banana, apple sauce, date puree or any ingredient of your choice
• You can add nuts, raisins or other dried fruits of your choice.
• For a consistent cupcake size, fill cups 1/2 to 2/3 full. The best way to add the batter is to use an ice cream scoop, a large spoon or a measuring cup.
• Using muffin liners while baking helps in an easier mess-free clean up.