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

Serves: 12
Smartpoints: 6
Serving size: 1 muffin

Ingredients

• 1 1/2 cups whole wheat pastry flour
• 1 cup quick oats
• 1 1/4 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 1/2 teaspoon ginger
• 1/2 teaspoon cloves
• pinch of nutmeg
• 1 cup canned pumpkin (not pumpkin pie mix)
• 1/3 cup dark brown sugar
• 2 egg whites
• 1/3 cup unsweetened applesauce
• 1 1/2 tablespoons olive oil (coconut oil also works great)
• 2 teaspoons vanilla extract
• 1 cup unsweetened vanilla almond milk
• FOR GLAZE:
• 1/4 cup powdered sugar
• 3 ounces low-fat cream cheese
• 1/2 teaspoon vanilla
• 1 1/2 tablespoons unsweetened almond milk
• 1 vanilla bean, split in half and seeds removed

Instructions

1. Preheat oven to 375 degrees F. Line 12 muffin tin with paper cups or spray with nonstick spray. If you use muffin cups, make sure to spray the inside of the cups.
2. In a large bowl whisk together flour, oats, baking powder, baking soda, and salt. Add in ginger, cinnamon, cardamom, cloves, and a pinch of nutmeg; whisk again.
3. In a separate large bowl combine pumpkin, brown sugar, egg whites, applesauce, oil, and vanilla; mixing until smooth. Slowly whisk in milk.
4. Add wet ingredients to dry ingredients and mix until just combined. Do not over mix! Bake for 23-27 minutes or until toothpick inserted into center of muffins comes out clean. Cool for approximately 10 minutes before transferring to wire racks to finish cooling.
5. While muffins are cooling, you can make the vanilla bean glaze: Add softened cream cheese and powdered sugar in a bowl; mix or beat on medium speed until well blended. Add in vanilla, milk, and vanilla bean; mixing until smooth. If necessary add in a bit more milk – you want this to be glaze like consistency. Drizzle evenly over warm muffins. Enjoy!

Notes

These best served slightly warm; reheat in oven for 15-20 seconds if desired.
If you like sweeter muffins, increase brown sugar to 1/2 cup instead of 1/3 and bake as directed.
To make muffins gluten free: use a gluten free all-purpose flour, gluten free oats, along with alcohol free vanilla extract.
Muffins will stay fresh for up to 3 days, keep them in an airtight container or in a ziploc bag.
Leave off the glaze and you will save around 35 calories per muffin.
Muffins can be frozen!

Nutrition Information

• Serves: 12
• Smartpoints: 6

• Serving size: 1 muffin
• Calories: 166

• Fat: 5.3g
• Carbohydrates: 25.5g
• Sugar: 8g
• Fiber: 3.1g
• Protein: 3.9g