The big man cooks- Pumpkin Oatmeal Breakfast Muffins

When it comes to breakfast time, if I’m not having pancakes or a twist on oatmeal, you can bet I’m having an egg scramble of some sort paired with a carb. I’m all about balance and find a solid breakfast filled with a good dose of protein, healthy carbs and some added fats are the key to setting the tone for the day. To keep breakfast interesting, I love to change up my carb source whether it be cinnamon raisin toast, vegemite and kabocha muffins, pumpkin banana muffins or a cheddar scone.

With the pumpkin craze hitting the northern hemisphere, I felt peer blog pressured to incorporate it into a baked good. I’ve made a very similar recipe before, but changed things up this time to amp up the flavour and texture. These muffins are full of whole grains, with the steel cut oats providing a nutty texture. The mashed banana and pumpkin provides a natural sweetness, especially with a healthy dose of cinnamon. The cottage cheese adds moisture and an extra dose of protein and the added touch- good quality chocolate stirred through. Abit of chocolate for breakfast? Don’t mind if I do!

Two of these muffins and a side of cheddar eggs- a breakfast to fuel some intense procrastination work/study/fun. Go for it.

PS- I considered calling these muffins ‘Thanksgiving Pumpkin Pie muffins infused with Swiss Chocolate crumbles from the Alps’ to make them sound appealing but I hate false advertising. I’m also not a moronic chicken. I do, however, have chicken arms.

Pumpkin Oatmeal Breakfast muffins – Based off this recipe

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Makes- 12

Dry ingredients

  • 1 cup oat flour (120 grams rolled oats ground into a flour)
  • 1/3 cup steel cut oats/groats
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda

Wet ingredients

  • 1 cup pure pumpkin (250 grams)
  • 1 small very ripe banana (100-120 grams)
  • 1/2 cup cottage cheese blended (can sub greek yogurt)
  • 1 large egg
  • Sweetener of choice (I omitted as the pumpkin, banana and chocolate provided enough sweetness)

Mix ins

  • Good quality chocolate broken into chips/dried fruit/nuts- be creative (I used Lindt Excellence Squares in Dark 70%, crunchy caramel and orange intense- 9 squares total)

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  1. Preheat the oven to 180 degrees
  2. In a large mixing bowl, combine the mashed banana, pumpkin and cottage cheese until well combined. In a small bowl, whisk the egg and add to the mixing bowl and stir to combine. Add sweetener if desired
  3. In a separate bowl, combine the oat flour, steel cut oats, cinnamon, ginger, baking powder and baking soda and mix well. Make a circle in the centre of the bowl and pour in the wet mixture. Add choice of mix ins and stir until combined
  4. Pour the batter in 1/4 cup portions into 12 muffins tins/a greased muffin tray. Bake in the oven for approximately 25 minutes (time variation depending on oven).
  5. Test to see if muffins are cooked by placing a skewer in the centre and ensuring it comes out clean. Let sit for 10 minutes before transferring to a wire rack to cool.

Note- You may have noticed a lack of fat in this recipe- Well, friends, that was done on purpose. Those who follow me on Instagram or have seen my past WIAW posts would see that I am a huge fan of the butter- and thus a hefty dose ALWAYS gets slathered on top. Not a fan of butter? Go whip your hair back and forth with Willow Smith These taste amazing with some melted peanut butter or a generous spoonful of coconut butter.

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Do you try and balance out your breakfasts to hit all key macros? For me, I need a balance of all three to feel my best!

What is your favourite brand of chocolate? Hands down, Lindt.

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52 thoughts on “The big man cooks- Pumpkin Oatmeal Breakfast Muffins

  1. Errr is that even a question- Lindt is only the BEST chocolate around ;)! These muffins look fab Arman- I’ve made something similar in pancake form and am always amazed at how well the cottage cheese works! As much as I don’t love pumpkin like the typical HLB, I will admit that it adds fabulous moistness to baked goods! And wait a sec…non-butter fans actually exist??

    1. I am yet to come across a Lindt chocolate I have not liked! WHEN you come to Australia, I’m taking you to the Lindt Cafe- They make deserts out of Lindt chocolate- their chocolate hazelnut gateau- life changing!

  2. I love my kitkats so is that nestle?

    These look yum! You have to tell me where have you found canned pumpkin? I’ve searched but no luck.

    I’m not counting macros or anything but I’ve been making more of an effort to eat more healthy fats 🙂

    1. I used to love kit kats until I tasted a wasabi one in Japan….not cool!

      I stocked up when I went to USA Foods a while back- its the only place I’ve found it! If you can wait until our meet up, I’ll give you a can as I still have one in my pantry!

  3. “Go whip your hair back and forth with Willow Smith”…bahahaha! No qualms with butter here…though I’d have to say it would be hard for me to choose between regular, peanut or coconut for these beauties…guess I’d have to cut it into thirds and go the indecisive person’s route! 😉 I love that you didn’t add any additional sweetener…sounds like we have similar tastes when it comes to sweet! Though I have to say I’m a bit bummed you didn’t go with your original title…you had me at Swiss Alps! Haha!

    You did good kid…and hey, chicken arms are better than chicken titties! 😉

    1. LOL. I was reading an article in mens health the other day about how tofu can give guys female hormones and oestrogen… After my recent tofu obsession I MAY have checked my chest abit too often..fortunately no chicken titties.

      I used to need so much sweetness due to my aspartame/Sucralose phase, but since cutting down, I appreciate natural sweetness. After seeing your nut butter collection, maybe just smash the damn muffin and eat a crumb per nut butter.

  4. Arman – LOVE the new header – btw!!!!
    These muffins sound BRILLIANT! Yes, I definitely try to hit my main 2 “macros” at breakfast – coffee and chocolate – thats why I love your muffins, they have my chocolate quotient covered 🙂
    As for chocolate – I have to say Cadbury’s – followed by Ritter – followed by Lindt

    1. Thanks, Shashi! I’m considering getting a ‘real’ one made but it suffices for the moment. I am as talented as a goose when it comes to computers and fancy things.

      Cadburys….NOOOO. thats the most common chocolate here in Australia and I find it bland 🙁 But Ritter… oh yes!

  5. Oh god, these muffins are what I’ve been waiting for.

    Lindt is the supreme ruler of chocolate – the darker the better 😀

    The best meme I saw the other week was the biggest, greasiest burger ever with the caption “Well … it fits my macros” 😛

  6. Your pictures are looking great Arman! PicMonkey to the rescue? 😉

    Favorite brand of chocolate… I have no idea. I had a 100% dark chocolate bar from Ghiradelli once that was pretty good. Definitely not a Hershey’s bar though. I’m not a fan of plain chocolate really. I’d rather have something with it like with a Kit-Kat.

    1. Oh I wish it was picmonkey…that confuses me so much! I played around with picasa but I’m still confused. I need to invest in some good camera stuff!

      I tried a Wasabi kit kat in Japan.. it put me off kitkats 🙁

  7. These look awesome!!! Love that you used steel-cut oats…confession, I like them better than regular oats gasp!!

    My fav chocolate is anything with chili in it. There’s a Toronto brand called chocosol that makes amazing mexican chocolate that’s dairy free. They take volunteers in their kitchen and I’ve emailed them 1000 times asking to do it (space is limited) and I think they’ve started blocking my emails….

  8. So first off, the muffins look awesome. Pumpkin + chocolate = killer combo.
    And as for macros, I do my best to hit all three in my meals, but I don’t necessarily pay attention to specific ratios.
    Favourite brand of chocolate? Dude, that question is way too hard. I love all the chocolate! The chocolate in my house right now consists of Lindt, Alter Eco, Dove, and more Lindt…but I also have to give a shoutout to whoever does Reese’s (so I think that’s Hershey?)

    1. You and me both- I don’t get down to the nitty gritty but on experience, an omelette by itself does nothing, either does just cereal!

      That variety of chocolate is acceptable- I love Alter Ego! And Reeses…yes. Although I don’t like hersheys, they cannot go wrong with the pb cups!

  9. hahahaha “‘Thanksgiving Pumpkin Pie muffins infused with Swiss Chocolate crumbles from the Alps’ ” you know, when you do it, i really dont mind false advertising all that much 🙂 if only everyone had such a knack for it 🙂 these look GOOD! yay for butter! i will not be whipping my hair back and forth with willow smith. ok i probably will. and then ill eat my butter too 🙂 favorite chocolate- oh my oh my, how do i choose? lindt is amazing, as is godiva, and la burdick, and chocolove makes my favorite dark chocolate bars with orange peel. i cant choose!

    1. Well next time I’ll post a recipe for peanut butter on celery sticks and call it Tuscan Crudites with a nut butter reduction. I too, want to whip my hair back n forth with her (then rob her). I forgot you were the chocolate and orange fan! In this package of mixed Lindt squares there were a few of those- weren’t the worst!

  10. I am so excited for this recipe because I totally think I can make it my dorm with ingredients I have on hand!!! A few tweaks might be necessary (such as extra cinnamon in place of ginger – that’s okay though, love my cinnamon 😛 ), but hopefully I’ll be able to give these bad boys a try this weekend! I mean, I’ve got to make up for all that chocolate I missed out on last week. 😉 Of course, even if I had had chocolate all last week, I would still find an excuse to make these because I can never turn down anything involving chocolate. Period.
    And yaaaaayyyyy for butter!!! As much as I love peanut butter toast, there is NOTHING better than good ole’ bread and butter!

    1. Go for it- the ginger gave it abit of a nice tang and scent, but replace it with cinnamon and it’ll be just as good!

      Glad to see another butter fan- I can’t top muffins with anything but that fatty gold now 😉

  11. I’m terrible with having a balanced breakfast, as in, mine isn’t balanced at all and doesn’t keep me full for longer than an hour. I’ve made pretty good strides with other meals, but breakfast is just too hard for me to fix. I can’t cook it every morning, and I haven’t figured out how to food prep and take breakfast into account, so I work hard on making lunch and dinner good, and breakfast kind of falls by the wayside. Plus I’d prefer a savory breakfast over a sweet one any day, AND I don’t like eggs.

    All that being said, your muffins look great, even though I’d probably eat them as my afternoon snack!

    1. My what I ate wednesday post tomorrow is all suited for you too- I found random ways to prep breakfast and it worked! (Even if you don’t like eggs ;))

      PS I still remember that post. Fail whale.

  12. i like how hearty this recipe looks! satisfying and balanced just like you stated you are looking for in a breakfast. however i refuse to make it until you change its name to the originally planned one that mentioned the alps.

    1. I’ve been digging the sweet and salty lately, so this fits it perfectly for the sweet AND carb side of it. Technically, it could be called that- just got to confirm that Lindt was made in Switzerland and not in China, like everything is.

  13. I love the idea of breakfast muffins. They’re perfect to make on the weekend and you can easily grab and go during the week. And, of course, I love the addition of pumpkin! I try to eat a balanced breakfast as much as possible. That’s why I look smoothies because I can put lots of stuff in it to get all the nutrients I need for a healthy start to my day. My favorite brand of chocolate is Black’s – specifically, the organic dark chocolate. So good!

  14. YES on balancing macros … I try to do it for most meals, but especially breakfast. If I only eat carbs, I’ll be starving an hour later! Your muffins look delish – definitely pinning and making soon! I made some pumpkin chocolate chip muffins recently but they were a fail … tried to make them a little TOO healthy. Yours look super healthy but also super delicious … win-win!

    1. Thanks Megan! I wanted to make them healthy but not like hocky pucks or tasteless messes…which often happens when I try to healthify things too much or decrease the fat! The best thing though is adding the butter 😉

      Completely hear you on the balance- I can’t just focus on one macro or I’d still be hungry too!

  15. You had me at cheddar scones. Then you went all chocolate swiss alps on me followed by the one of my favorites: butter. Me and butter are good friends. In fact, I had some of my Onion Rye toast this evening and also on my Banana Date Nut Muffins this morning.

    As to your question, I don’t count macros. I don’t count calories, meals or really anything food related. I read the ingredients, and if I like them, I eat them. 🙂

    1. That, my friend, is the perfect way to go about meals! the only reason I tend to look at macros is to get a balance of all 3 as I find if I eat pure carbs or pure protein I’m still hungry!

      Ok… going to stalk your page for this onion rye toast….already bookmarked the banana date muffins last night 😉

      1. As much as I’d like to take credit, I get all my bread from a locally owned bakery called The Breadsmith. Their bread is phenomenal. The things they do with whole grains….man, oh man, I could go on for days.

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