Chai-Spiced Pumpkin Oatmeal Muffins with Vanilla Bean Cream Cheese Glaze healthy

Healthy Chai-Spiced Pumpkin Oatmeal Muffins with a pleasant vanilla bean cream cheese glaze!

I spent last night catching up with among my close friends; we don’t live near each other so it’s wonderful being able to talk for an hour or two. Unfortunately I haven’t noticed her in almost annually, but I think a vacation to Chicago for New Years is in the functions now!

It just thus happens that meals also speaks to my heart (certainly). Lately, I can’t get enough pumpkin! Wait around a sec. I could never have enough pumpkin. In the event that you guys have already been reading my blog, you know it’s just one of my serious obsessions. I’m also asking for pumpkin pie for my birthday this year! Weird, I understand… but what else is it possible to expect from me?

I’ve been hoarding these pumpkin oatmeal muffins for an excellent month! Shame on me. I’m sorry to achieve that to you.

In all honesty, I couldn’t actually keep in mind what they tasted like so I convinced myself to test the recipe once again before posting; I’ll by no means forgot these once again. The muffins were superb, full of pumpkin and chai flavors, and incredibly damp. Seriously probably the best muffin ever. EVER you guys!

And that vanilla bean cream parmesan cheese glaze? TO DIE FOR. I must admit that I ate 3 muffins in one day.

Oops. I like food wayy an excessive amount of; it’s concerning.

See that glaze? I want to bathe within it.

Dramatic as normal. But without a doubt, delicious.

I couldn’t end taking photos. It was a good time for photo acquiring and muffin consuming.

Love when that occurs.

Right now, these muffins aren’t excessively sweet, but they are spiced properly enough to be always a delicious morning breakfast time or a day snack.

If you help to make these pumpkin oatmeal muffins, make sure to snap an image and post it to my Facebook or tag me personally on Instagram I love seeing your creations!

Content baking! xoxo

5.0 from 1 reviews


1 cup quick oats

3/4 teaspoon cooking soda

1/3 cup dark brown sugar

2 egg whites

1 1/2 tablespoons essential olive oil (coconut oil also works great)

2 teaspoons vanilla extract


1/2 teaspoon vanilla

1 vanilla bean, divided in half and seeds removed


Preheat oven to 375 levels F. Line 12 muffin tin with paper mugs or squirt with nonstick spray. If you use muffin cups, make sure to aerosol the inside of the cups.

In a large bowl whisk collectively flour, oats, baking powder, baking soda pop, and salt. Add ginger, cinnamon, cardamom, cloves, along with a pinch of nutmeg; whisk once again.

In another large dish combine pumpkin, brown sugar, egg whites, applesauce, oil, and vanilla; mixing until smooth. Slowly whisk in milk.

Add damp ingredients to dried out ingredients and mix until just combined. Usually do not over combine! Bake for 23-27 moments or until toothpick placed into center of muffins arrives clean. Cool for about ten minutes before moving to cable racks to finish cooling.

While muffins are chilling, you can make the vanilla bean glaze: Add softened cream mozzarella cheese and powdered sugars in a bowl; mix or beat on medium quickness until well combined. Add vanilla, dairy, and vanilla bean; mixing until smooth. If necessary add in a little more dairy – you desire this to become glaze like regularity. Drizzle evenly over warm muffins. Enjoy!

These best served slightly warm; reheat in oven for 15-20 secs if desired.

If you want sweeter muffins, increase brown sugar to 1/2 cup rather than 1/3 and bake as directed.

To create muffins gluten totally free: work with a gluten free all-purpose flour, gluten free oats, alongside alcohol totally free vanilla extract.

Muffins will stay fresh for 3 days, hold them within an airtight container or in a ziploc handbag.

Leave off the glaze and you’ll conserve around 35 calories per muffin.

Muffins can be frozen!

These muffins are unbelievable.

I actually made these for breakfast time today. They were really good. Probably the greatest healthful” muffin recipe I’ve ever tried.

I did use 3/4 tsp salt because 1/4 just wasn’t enough for me. And next period I might add raisins or cranberries because.

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