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?
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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 forget 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! Â 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!
If you make these pumpkin oatmeal muffins, be sure to snap a photo and post it to my Facebook or tag me on Instagram. I love seeing your creations!
Happy baking! xoxo
More healthy muffin recipes to try:
Skinny Banana Chocolate Chip Muffins
Healthy Chocolate Chip Sweet Potato Muffins + video!
Chai-Spiced Healthy Apple Oatmeal Muffins
Healthy Gingerbread Muffins + video!
Healthy Pumpkin Chocolate Chip Muffins
Chai-Spiced Pumpkin Oatmeal Muffins with Vanilla Bean Cream Cheese Glaze {healthy}
Healthy Pumpkin Oatmeal Muffins with chai spices and cream cheese vanilla bean glaze. These moist muffins are made with whole wheat flour and NO butter.
Ingredients
- 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 (or milk of choice)
- For the glaze:
- 1/4 cup powdered sugar
- 3 ounces low-fat cream cheese
- 1/2 teaspoon vanilla
- 1 1/2 tablespoons unsweetened almond milk (or milk of choice)
- 1 vanilla bean, split in half and seeds removed
Instructions
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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.
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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.
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In a separate large bowl combine pumpkin, brown sugar, egg whites, applesauce, oil, and vanilla; mixing until smooth. Slowly whisk in milk.
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Add wet ingredients to dry ingredients and mix until just combined. Do not over mix!
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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.
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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.
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Drizzle evenly over warm muffins. Enjoy!
Recipe Notes
These best served slightly warm; reheat in oven for 15-20 seconds if desired.
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!
42 comments
These look delicious! Will be making them this weekend!
Wow. Wow wow wow. Speechless. These look absolutely incredible.
You did have a great photo session, the lighting is awesome! And I could probably bathe in a glaze like that too, dramatic or not!
I can’t wait to make these next week! Sadly, I’ll have to omit the glaze to make them dairy-free, but I can’t wait to taste the muffins! Also–Chicago, my hometown, is amazing over the holidays. Enjoy!
Well, now I want a muffin for breakfast…specifically these muffins! Yum!
Oh my gosh.
I want to scream over here.
These muffins are unbelievable.
Truly.
Perfection.
Holy cow.
Pinned.
Thank you, Abbie!
I want to try these very much, but need a gluten free replacement for whole wheat pastry flour. Any idea as to what might work with this combination of ingredients?
Never mind!! I see you addressed the gluten-free question!! My apologies!!
Mmm loving this flavour!
Only three? Monique, I think I would’ve eaten the whole batch, they look AMAZING. So pinning and so putting on my list of weekend baking projects. Pumpkin, chai, muffins – oh my goodness wow.
Oh man, I need to make these right now. It’s incredible how healthy they are when they look so sinful!
This muffins look amazing! And I bet they taste soooo good
Oh wow, these look incredible. All my favorite things in one muffin! Thank you!!
Oh my goshhhh I want one of these! I love chai so much. And you know how I feel about pumpkin.
These muffins sound incredible — I love that they aren't overly sweet (just the way I like them!). And that glaze!!
These are so delicious and were so easy to make! I’m going to have to make these every fall. I would make them more often, but I Can’t. Stop. Eating.Them!!
Is the nutrition information with or without the vanilla bean topping?
Could I substitute one egg instead of the two whites?
Yes!
I made these for breakfast today. They were really good. Probably the best “healthy” muffin recipe I’ve ever tried.
I did use 3/4 tsp salt because 1/4 just wasn’t enough for me. And next time I might add raisins or cranberries just because.
Thank you for the wonderful recipe.
Can I use white whole wheat flour as a substitute for the whole wheat pastry flour?
Omg. A tantalizing mix of chai and pumpkin flavors! Had to stop myself from devouring two since I made these late last night. The icing is the cherry on top. I made this dairy free by using DF cream cheese. The only thing I had to omit, and the thing that bumps it the next notch I’m sure, was vanilla extract because I ran out a few days ago. I also didn’t have instant oatmeal so I instead used old fashioned oatmeal and roughed it up in my hands so to speak for smaller flakes. Hands down one of the best muffin recipes ever.
I just made these and they are delicious! Not too sweet (which I love) and so easy to whip up. I had all of the ingredients at home except the cream cheese, so I made a quick glaze with equal parts powdered sugar and maple syrup. The maple paired really well with the muffin! Ate a few today and freezing the rest for breakfasts and snacks.
Fabulous! I’m so glad you’re enjoying these!
This recipe looks very delicious but I would love to make in a bundt cake version. I wanted to ask if there was any changes you would recommend or should i just stick with the recipe and pour the batter in my cake pan?
Thank you!
Hi Sinthia! I actually haven’t tried this in a cake or bundt pan, so I’m not sure how the baking time will change. Let me know if you do try it!
I’m so excited to try these! But I wanted to check – are whole cloves preferred, or ground?
Ground cloves!
These were DIVINE!! I doubled the batch and my family of 5 devoured them! Fantastic. I added chopped 70% dark chocolate. SO GOOD!! Oh I was also out of my regular sweeteners (pure maple syrup and honey) so I pureed a cup of dates with the almond milk. Perfect!!
So happy to hear that Jessica! I’ll have to try that date trick sometime. Also dark chocolate in here sounds amazing!
truly some of my favorite muffins!!
I can’t rate these yet because I”m just making them. They sound delicious. Quick question. Should there be chai seeds in the recipe or does chai just refer to the spice mix? Thanks!
Ok, ignore that question. I guess I’m awake now. I was thinking chia seeds instead of chai. Problem solved!
No problem, Barb! Enjoy 🙂
Not very flavorful, and that’s after I added a swirl of cranberry compote in them as well. They need a bit more sugar, a tiny bit more salt, and definitely bump up those spices!
Everyone liked my first batch, following the recipe exactly, but said they were not really getting the chai spices did they were not sweet enough. . Second time around I doubled all the spices and the brown sugar, added raisins and walnuts and left off the glaze. That batch got raves.
Everyone’s sweetness preferences are a bit different, but I’m glad the second ones worked out well!
Hello! This recipe sounds great, but I don’t have whole wheat flour – I used it all up when I made muffins last weekend! Would regular APF do?
Yes, APF will work, just add 2 tablespoons more!
Beautiful texture and flavour. I think these would be wonderful with dried cranberries or raisins too! Readers, note the call for quick oats (not traditional rolled oats, like I used the first time).
Can you use regular wheat flour instead of pastry wheat flour, and if so, do you use the same amount?