Are you ready to *fall* in love with these ambrosial, fall-inspired muffins? (I had to LOL cheeky humor is so bad yet clever that it’s funny to me!)
Corniness aside, humor me and picture this:
It’s that cozy time of year in autumn when winter is edging nearer and the seasons are quietly transitioning as the holiday buzz steadily builds. You know, the point when it’s late enough into fall that it’s finally acceptable for us Christmas lovers to express our sheer excitement without receiving a collective eye roll? When no matter how beautiful or frigidly cold and dreary the weather may be, everything seems to be a bit brighter because the holiday spirit in the air is starting to reach everyone (even the “Christmas is AFTER Thanksgiving” people).
Imagine channeling that atmosphere into a batch of muffins and that’s the familiar feeling these nutty, spiced oat muffins will evoke!
Sweetened subtly with honey, unsweetened applesauce, and notes of brown sugar, this tender muffin base blends and harmonizes with the warming spices of cinnamon, clove, and nutmeg that swirl around the crunchy hints of nuts and seeds.
Filled with an abundance of flavor, these ambrosial muffins make for the ideal breakfast on a brisk fall morning or easy, afternoon bite to pick you up on a chilly, drab day.
To put it succinctly: these will bring you hygge. Hygge is a Danish concept that encompasses a feeling of cozy contentment, wellbeing and security, and tranquility that’s sparked by simple situations and pleasures such as being engulfed in a fluffy blanket, time with loved ones over a board game, cuddling up on the couch with your most favorite snacks, enjoying a quality meal, and other times that you’re left feeling like you’re still wrapped in a hug.
Fall Filled Muffins
Ingredients
- 76 g (¾ C) oats
- 1 ½ C flour: oat, AP, GF, WW
- 1 TBSP stevia brown sugar
- 3 ½ tsp. baking powder
- 3 ½ tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. sea salt
- 3 eggs
- 1 TBSP honey
- 4 ½ TBSP oil: walnut, almond, coconut
- 122 g (½ cup) unsweetened applesauce
- 1 TBSP vanilla
- 20 g walnut pieces
- 30 g raw pumpkin seeds
Instructions
- Preheat the oven to 450°F
- In 2 separate bowls, mix the dry ingredients (first 7 ingredients) in one and wet ingredients (following 5 ingredients) in another
- Combine the dry ingredients into the wet, then fold the walnuts and pumpkin seeds in
- Fill the tins of a prepped muffin pan nearly to the top
- Bake for 5 minutes at 450F, then without removing the muffins or opening the oven door, decrease the temperature to 350F and bake for another 10 minutes – the higher temperature is to achieve a puffy, more bakery-style muffin while giving them a nice, golden shell!
Notes
- Mix-ins: dark chocolate chips are a great addition and feel free to add in or swap different nuts and seeds to accommodate personal preferences or allergies!
- This recipe can rather easily be halved or doubled!
One of the best parts about this recipe that really makes it stand out is that it’s fall-flavored without being pumpkin spice. Now I’m not knocking pumpkin spice, it can be a little overdone in my opinion. The raw pepitas seeds provide the staple pumpkin flavor reminiscent of fall, but it’s not overbearing or the only flavor you taste.
Not to mention the aroma that whirls out of the kitchen as these muffins are baking? I’m giddy for you to experience it! If only we could capture that and put it into a candle; you’d be like “Bath and Body Works who???”
As always, these are dairy-free and gluten-free friendly, like most of my other recipes!
If interested, the macronutrients are below. They are kept separate at the very end of each recipe blog so that this can remain a safe, positive space for all as not everyone wishes to see the nutritional information.
Macros per muffin (makes 12): 19.6 C | 9.3 F | 5.2 P
The macros for recipes are also available on MyFitnessPal. Simply search the name of the recipe followed by “ – SUNutrition” (so for this recipe, search “Fall Filled Muffins – SUNutrition”).
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