Healthy Chai-Spiced Pumpkin Oatmeal Muffins with a lovely vanilla bean cream cheese glaze!
I spent last night catching up with one of my best friends; we don’t live near each other so it’s wonderful being able to chat for an hour or two. Unfortunately I haven’t seen her in almost a year, but I think a trip to Chicago for New Years is in the works now!
Speaking of Chicago, I’m actually headed there over Thanksgiving and couldn’t be more thrilled! Michgan Ave, high rises, shopping, incredible food, and that gorgeous water. For some reason that city speaks to my heart.
It just so happens that food also speaks to my heart (obviously). Lately, I can’t get enough pumpkin! Wait a sec. I can never have enough pumpkin. If you guys have been reading my blog, you know it’s just one of my serious obsessions. I’m even asking for pumpkin pie for my birthday this year! Weird, I know… but what else can you expect from me?
I’ve been hoarding these pumpkin oatmeal muffins for a good month! Shame on me. I’m sorry to do that to you.
To be honest, I couldn’t even remember what they tasted like so I convinced myself to test the recipe once more before posting; I will never forgot these again. The muffins were superb, full of pumpkin and chai flavors, and incredibly moist. Seriously probably my favorite muffin ever. EVER you guys!
And that vanilla bean cream cheese glaze? TO DIE FOR. I have to admit that I ate 3 muffins in one day.
Oops. I like food wayy too much; it’s concerning.
See that glaze? I want to bathe in it.
Dramatic as usual. But without a doubt, delicious.
I couldn’t stop taking photos. It was a good day for photo taking and muffin eating.
Love when that happens.
Now, these muffins aren’t overly sweet, but they are spiced perfectly enough to be a delicious morning breakfast or an afternoon snack.
And the glaze sweetens them up a bit. I used Mannix Vanilla Beans – they are MY FAVORITE and family owned, so check them out! Although I will admit, I left it off on some of them and spread them with a little melted chocolate. Sometimes I just have to have a little something sweet before bed, and these don’t make me feel guilty at all!
Happy baking! xoxo
- Serves: 12
- Serving size: 1 muffin
- Calories: 166
- Fat: 5.3g
- Carbohydrates: 25.5g
- Sugar: 8g
- Fiber: 3.1g
- Protein: 3.9g
- 1 1/2 cups whole wheat pastry 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 dark brown sugar
- 2 egg whites
- 1/3 cup unsweetened applesauce
- 1 1/2 tablespoons olive oil (coconut oil also works great)
- 2 teaspoons vanilla extract
- 1 cup unsweetened vanilla almond milk
- FOR GLAZE:
- 1/4 cup powdered sugar
- 3 ounces low-fat cream cheese
- 1/2 teaspoon vanilla
- 1 1/2 tablespoons unsweetened almond milk
- 1 vanilla bean, split in half and seeds removed
- 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, oil, 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, and vanilla bean; 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!
If you like sweeter muffins, increase brown sugar to 1/2 cup instead of 1/3 and bake as directed.
To make muffins gluten free: use a gluten free all-purpose flour, gluten free oats, along with alcohol free vanilla extract.
Muffins will stay fresh for up to 3 days, keep them in an airtight container or in a ziploc bag.
Leave off the glaze and you will save around 35 calories per muffin.
Muffins can be frozen!