Mini Pumpkin Oatmeal Muffins

I'm bringing cupcakes to Noemi's school for her birthday, only I was asked to 1) make them mini and 2) make them healthy enough to sub for an afternoon snack. But, dang it, I still wanted it to say “celebration!” My mind went to an oatmeal pumpkin cupcake-cum-muffin and, since I didn't have time to figure it out, I set about Googling. And I found this on Une-Deux Senses.

mini pumpkin muffins

Let me count the ways I love this muffin:

1) It uses only whole wheat flour and oatmeal. I can't tell you how hard it is to find a baked recipe that a) uses only whole wheat flour and b) doesn't feel like a brick.

2) It uses pumpkin puree (which I looovve) in the cake, streusel topping and glaze.

3) It has a streusel topping and glaze — at first I was skeptical about the streusel, but in the end it added a nice textural counterpoint … without nuts.

4) These (I made them as mini muffins–it yielded 72) actually turned out moist and lovely, which is an anomaly for me and any baked good.

5) The glaze makes it special enough for Noe's birthday treat!

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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