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

Healthful Chai-Spiced Pumpkin Oatmeal Muffins with a lovely vanilla bean cream cheese glaze!

I spent yesterday evening getting up with among my best friends; we don’t live near each other so it’s fantastic having the ability to talk for an hour or two. However I haven’t seen her in nearly a year, but I think a vacation to Chicago for New Years can be in the functions now!

It just thus happens that meals also speaks to my center (certainly). Lately, I can’t get more than enough pumpkin! Wait around a sec. I can never have enough pumpkin. If you guys have been reading my blog page, you know it’s just one of my critical obsessions. I’m actually asking for pumpkin pie for my birthday this season! Weird, I understand… but what else is it possible to expect from me?

I’ve been hoarding these pumpkin oatmeal muffins for a good month! Shame on me. I am sorry to achieve that to you.

In all honesty, I couldn’t actually remember what they tasted like therefore i convinced myself to test the recipe once again before posting; I will by no means forgot these once again. The muffins had been superb, full of pumpkin and chai flavors, and incredibly moist. Seriously probably the best muffin ever. EVER you men!

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

Oops. I like food wayy too much; it’s concerning.

Note that glaze? I wish to bathe inside it.

Dramatic as normal. But certainly, delicious.

I couldn’t end taking photos. It had been a good day time for photo taking and muffin consuming.

Love when that happens.

Now, these muffins aren’t overly sweet, however they are spiced properly enough to be a delicious morning breakfast time or a day snack.

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

Happy baking! xoxo

5.0 from 1 reviews


1 cup quick oats

3/4 teaspoon baking 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 two and seed products removed


Preheat oven to 375 degrees F. Collection 12 muffin tin with paper cups or spray with nonstick squirt. If you use muffin cups, be sure to squirt the inside of the cups.

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

In a separate large dish combine pumpkin, brown sugar, egg whites, applesauce, oil, and vanilla; blending until smooth. Gradually whisk in milk.

Add wet ingredients to dry ingredients and mix until simply combined. Do not over mix! Bake for 23-27 minutes or until toothpick inserted into middle of muffins arrives clean. Cool for approximately ten minutes before moving to cable racks to finish cooling.

While muffins are chilling, you can make the vanilla bean glaze: Add softened cream parmesan cheese and powdered sugar in a dish; mix or beat on medium acceleration until well combined. Add in vanilla, milk, and vanilla bean; mixing until smooth. If required add in a bit more milk – you need this to become glaze like consistency. Drizzle consistently over warm muffins. Enjoy!

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

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

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

Muffins will remain fresh for up to 3 days, keep them in an airtight pot or in a ziploc bag.

Leave from the glaze and you will conserve around 35 calories per muffin.

Muffins can be frozen!

These muffins are unbelievable.

We made these for breakfast today. These were really good. Probably the greatest healthy” muffin formula I’ve ever really tried.

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

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