The Best Healthy Baked Goods and Muffin Recipes – WellPlated.com https://www.wellplated.com/category/recipes-by-type/baked-goodsbreads/ Recipes for a Wholesome Life Sun, 21 Sep 2025 10:16:06 +0000 en-US hourly 1 https://www.wellplated.com/wp-content/uploads/2020/10/cropped-favicon-268x268.png The Best Healthy Baked Goods and Muffin Recipes – WellPlated.com https://www.wellplated.com/category/recipes-by-type/baked-goodsbreads/ 32 32 Moist & Fluffy Healthy Pumpkin Muffins https://www.wellplated.com/healthy-pumpkin-muffins/ https://www.wellplated.com/healthy-pumpkin-muffins/#comments Sun, 21 Sep 2025 10:05:00 +0000 https://www.wellplated.com/?p=55492 Healthy Pumpkin Muffins

Healthy pumpkin muffins in a muffin panThese easy one-bowl healthy pumpkin muffins are made with oats, honey (no sugar!), yogurt and warm spices. Moist, fluffy and delicious!

]]> Healthy Pumpkin Muffins Healthy pumpkin muffins in a muffin pan

Grab that cinnamon and ready the can opener. It’s time to bust out the pumpkin! Supremely moist, naturally sweetened, and packed with pure pumpkin flavor, I perfected this Healthy Pumpkin Muffins recipe over four separate attempts just for you and your fall fervor.

Healthy pumpkin muffins in a muffin pan

I can attest, these healthy pumpkin muffins are the BEST!

cookbook author erin clarke of well plated

This recipe for healthy pumpkin muffins began as an innocent adaptation of my one-bowl Healthy Pumpkin Bread.

But it turns out that adaptation wasn’t so cut-and-dry. I took me four attempts to get these muffins just right.

It was worth it!

  • These pumpkin muffins are 100% whole grain and naturally sweetened with honey, so you can feel good about enjoying them as a breakfast or snack.
  • Like my Healthy Pumpkin Cookies, I made sure to be generous with the warm spices that are critical to bringing out pumpkin’s quintessential taste: cinnamon, nutmeg, ginger, and allspice ensure these muffins are bursting with fall flavor.
  • Bonus: These muffins freeze beautifully, which means you can enjoy healthy pumpkin muffins for breakfast far beyond pumpkin season. Yeah!

5 Star Review

“These healthy pumpkin muffins are so good, I’ve made them twice in one week!”

— Holly —
Easy healthy pumpkin muffins

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

  • Pumpkin. This recipe calls for one whole can of pumpkin, so you don’t have to waste any amount of an opened can.
  • Greek Yogurt. Provides additional moisture and creates a fluffy, exceptionally moist muffin—not the typical dense muffin that can result from using 100% whole grain.
  • Oatmeal + Whole Wheat Flour. Wholesome, fiber-packed additions that give these muffins a delightfully nutty flavor.
  • Honey. To keep these muffins free from refined sugar, I sweetened them with honey (maple syrup would also work beautifully here). The honey tastes wonderful with the spices, oats, and pumpkin too.
  • Spices. Cinnamon, nutmeg, ginger, and allspice make these muffins instantly warm and cozy. They’re essential for bringing out the perfect pumpkin flavor.

How to Make Healthy Pumpkin Muffins

Pumpkin being whisked into wet ingredients
Spices being whisked into wet ingredients
Muffin batter in a mixing bowl
Batter in a muffin pan with oats

Mix the Wet Ingredients. Whisk the oil, honey, and yogurt together, then add the egg and vanilla. Then, whisk in the pumpkin.

Add the Dry Ingredients. Stir in the baking soda and spices. Add the flour and oats, stirring until fully incorporated.

Divide Batter into Pan. Transfer the batter to the muffin pan, and top the muffins with oats for a little festive decoration.

Bake. Bake the pumpkin muffins for 24 to 29 minutes at 325 degrees F. Let cool, then ENJOY!

Healthy Pumpkin Recipe Adaptations

If you’ve made Well Plated recipes before, you’ll likely know one of my go-to healthy swaps is often using applesauce in place of butter and oil.

Here, however, I do not recommend making healthy pumpkin muffins with applesauce in place of the oil. The pumpkin already contributes scrumptious moisture, so adding applesauce in addition to the pumpkin and Greek yogurt would most likely make the muffins too mushy.

These are tried and true recipe adaptations you can enjoy instead:

  • Gluten Free. Baking pumpkin muffins with almond flour is an excellent option to make healthy pumpkin muffins gluten free. Check out this recipe Almond Flour Pumpkin Muffins. You also can follow this recipe, but swap in a 1:1 baking blend for the wheat flour.
  • Vegan. My Vegan Pumpkin Muffins are a perfect fit for what you’re craving!
  • Chocolate Chips. To make healthy pumpkin muffins with chocolate chips, add 2/3 cup of your favorite chocolate chips to the batter. Or for a similar taste and texture with oats too, you’ll devour this Healthy Pumpkin Chocolate Chip Bread.
Healthy pumpkin muffins on a blue plate
Healthy pumpkin muffins with oats on top
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Healthy Pumpkin Muffins

These easy one-bowl healthy pumpkin muffins are made with oats, honey (no sugar!), yogurt and warm spices. Moist, fluffy and delicious!
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 12 muffins
Calories 147kcal
Author Erin Clarke / Well Plated

Ingredients

Instructions

  • Preheat your oven to 325°F. Light coat a 12-inch standard muffin tin with nonstick spray.
  • In a large mixing bowl, whisk together the oil, honey, and Greek yogurt. Once blended, whisk in the egg and vanilla. Make sure the ingredients are smooth and well blended.
    Wet ingredients in a mixing bowl
  • Whisk in the pumpkin purée.
    Pumpkin being whisked into wet ingredients
  • Sprinkle the baking soda, cinnamon, nutmeg, ginger, allspice, and salt over the top. Whisk or use a rubber spatula to stir gently to combine.
    Spices being whisked into wet ingredients
  • Sprinkle the flour and oats over the top, then with a rubber spatula, gently incorporate, just until the flour disappears.
    Muffin batter in a mixing bowl
  • Scoop the batter into the prepared muffin cups, dividing it evenly (I like to use a batter or ice cream scoop for this). The cups will be very full. If desired, sprinkle on a few oats on top for decoration.
    Batter in a muffin pan with oats
  • Bake for 24 to 29 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Super moist breads like pumpkin bread can be hard to gauge; to be 100% certain, use an instant read thermometer. The center of a muffin should register 200°F. Place the pan on a wire rack and let cool in the pan for 5 minutes, then with a butter knife, gently loosen the muffins and transfer them to the rack to finish cooling (or for as long as you can resist devouring them). The muffins will be very delicate while still warm, but will firm up more as they cool.

Video

Notes

  • TO STORE: Since these healthy pumpkin muffins are so moist, I recommend storing them in the refrigerator in a paper towel-lined airtight storage container for up to 4 days. The pumpkin flavor becomes even more pronounced on day 2.
  • TO FREEZE: Freeze muffins in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired (I like to individually wrap my muffins so I can grab them for quick breakfasts and snacks).  
  • *For the white whole wheat flour, you can substitute whole wheat pastry flour, all-purpose flour, or a blend of the two. Regular whole wheat flour can also be used, though the muffins will have a heavier texture and more pronounced wheat taste.

Nutrition

Serving: 1(of 12) | Calories: 147kcal | Carbohydrates: 27g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 14mg | Potassium: 125mg | Fiber: 3g | Sugar: 13g | Vitamin A: 5535IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg

Related Recipes

]]> https://www.wellplated.com/healthy-pumpkin-muffins/feed/ 197 One-Bowl Healthy Pumpkin Bread https://www.wellplated.com/healthy-pumpkin-bread/ https://www.wellplated.com/healthy-pumpkin-bread/#comments Tue, 09 Sep 2025 10:05:00 +0000 https://www.wellplated.com/?p=23105 Healthy Pumpkin Bread

slices of low fat pumpkin bread on a piece of white parchment baking paper with a knife and pumpkin seedsThis moist healthy pumpkin bread recipe is made with Greek yogurt, white whole wheat flour, and no sugar. An easy one-bowl recipe!

]]> Healthy Pumpkin Bread slices of low fat pumpkin bread on a piece of white parchment baking paper with a knife and pumpkin seeds

Why have one slice of pumpkin bread, when you can have two (or three)?! Made with no sugar, Greek yogurt, and whole grains, this Healthy Pumpkin Bread recipe is moist, delicious, and under 200 calories per slice.

slices of low fat pumpkin bread on a piece of white parchment baking paper with a knife and pumpkin seeds

A lightened up version of a classic fall treat!

cookbook author erin clarke of well plated

Yes, it’s healthy, but this pumpkin bread recipe is still rich, tender, and supremely spiced with all of your favorite cozy fall spices!

This healthy pumpkin bread has become a tradition for Ben and me every fall. I know you will love it too!

  • These slices of pumpkin bliss also happen to be good for you thanks to simple, wholesome ingredients, low-fat swaps, and zero refined sugar.
  • Like the Healthy Banana Bread with Chocolate Chips it’s adapted from, this low-calorie pumpkin bread is also super moist thanks to Greek yogurt and the natural moisture of the pumpkin itself.
  • Better yet? This healthy pumpkin recipe only needs one bowl, and chances are you have everything you need to make it in your pantry right now.

5 Star Review

“Absolute moist pumpkin bread perfection! I love quick breads but dislike all the oil and butter in it so this was an amazing recipe for my kids too! Thank you!”

— Amanda —
Fluffy and moist loaf of low fat pumpkin bread, made with Greek yogurt, honey, and whole wheat flour.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

  • Pumpkin Puree. This recipe calls for a WHOLE CAN of pumpkin! No odd amounts of leftovers that sit in the fridge for weeks because you forget about them.
  • White Whole Wheat Flour. For the white whole wheat flour, you can substitute whole wheat pastry flour, all-purpose flour, or a blend. Regular whole wheat flour can also be used, though the bread will have a heavier texture and a more pronounced wheat taste.
  • Honey. To keep this bread naturally sweetened, I opted for honey instead of brown sugar. You may swap the honey for an equal amount of pure maple syrup.
  • Greek Yogurt. I knew I wanted to make this a healthy pumpkin bread with yogurt because it helps keep the bread moist and adds protein. You can substitute vanilla Greek yogurt for the plain, though the bread will be a bit sweeter.
  • Vanilla + Spices. With nutmeg, cloves, and vanilla, the pumpkin puree gets the flavor boost it needs. Bring on the warm, cozy goodness!

Pumpkin Bread Add-Ins

Doctor up this recipe bread to create YOUR perfect loaf of pumpkin bread.

  • Chopped Nuts. Add some crunch with 1/2 cup of chopped, toasted pecans or walnuts.
  • Chocolate Chips. Mix in some chocolate chips (about 1/3 cup) for a tasty, decadent twist (or check out my Healthy Pumpkin Chocolate Chip Bread).
  • Millet. This nutty grain gives a pleasing crunch. Fold 1/4 cup of uncooked millet into the batter.
  • Banana. Follow instructions for my Pumpkin Banana Bread.

How to Make Healthy Pumpkin Bread

wet ingredients for pumpkin bread swirled with a whisk in a glass mixing bowl
heathy pumpkin bread batter in a glass bowl with a spoon
pumpkin bread batter made with whole wheat flour spread into a loaf pan

Mix the Wet Ingredients. Beat together the wet ingredients, including the pumpkin.

Add the Dry Ingredients. Stir in the baking soda and spices. Add the flour and any mix-ins. (Don’t overmix! Mix too much and the gluten over-activates, which means you get less rise and lose some of the soft, fluffy texture.)

Bake. Pour the batter into a loaf pan. Bake the pumpkin bread for 30 minutes at 325 degrees F. Tent the pan with aluminum foil, then bake for another 25 to 35 minutes. (For best results, use an instant-read thermometer and look for an internal temperature of 190 degrees F.)

Cool and Serve. Let the bread cool! While breads are cooling, they’re actually still baking on the inside from the residual heat. If you cut into them too soon, you halt this process, which will affect the crumb. Be patient—it’s worth the wait. ENJOY!

Delicious, moist healthy pumpkin bread slice on a plate

Recipe Variations

  • Veganize It. To make healthy pumpkin bread vegan, check out my Vegan Pumpkin Bread, which is made with applesauce.
  • Make Healthy Pumpkin Muffins. Try my perfectly spiced Healthy Pumpkin Muffins; you can also bake this bread in a muffin tin.
  • Try It With Almond Flour. This Paleo Pumpkin Bread is the perfect gluten-free pumpkin bread with almond flour.
slices of low fat pumpkin bread on a piece of white parchment baking paper with a knife and pumpkin seeds
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Healthy Pumpkin Bread

This moist healthy pumpkin bread recipe is made with Greek yogurt, white whole wheat flour, and no sugar. An easy one-bowl recipe!
Course Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 10 slices (1 8×4-inch loaf)
Calories 161kcal
Author Erin Clarke / Well Plated

Ingredients

Instructions

  • Preheat oven to 325 degrees F. Light coat an 8×4 inch loaf pan with baking spray.
  • In a large mixing bowl, whisk the oil and honey together until smooth. Add the Greek yogurt and the egg. Whisk again. Make sure the ingredients are smooth and well blended. Whisk in the pumpkin purée and vanilla.
    wet ingredients for pumpkin bread swirled with a whisk in a glass mixing bowl
  • Sprinkle the baking soda, cinnamon, nutmeg, cloves, and salt over the top, then stir to combine. Sprinkle in the flour, then gently mix, just until the flour disappears.
    heathy pumpkin bread batter in a glass bowl with a spoon
  • Spread the batter into the prepared loaf pan.
    pumpkin bread batter made with whole wheat flour spread into a loaf pan
  • Bake the healthy pumpkin bread for 30 minutes, then remove pan and lightly tent with foil to keep the top from becoming too dark. Return the bread to the oven to continue baking for another 25 to 35 minutes (55 to 65 minutes total), until a toothpick inserted in the center comes out clean. Let the bread cool in the loaf pan for 5 minutes. Gently transfer to a wire rack. Let cool at least 30 minutes before slicing. Enjoy!

Video

Notes

  • *You can substitute vanilla Greek yogurt for the plain, though the bread will be a bit sweeter. I have not tested the bread with regular yogurt (which is thinner), so I recommend sticking with the Greek.
  • **For the white whole wheat flour, you can substitute whole wheat pastry flour, all-purpose flour, or a blend. Regular whole wheat flour can also be used, though the bread will have a heavier texture and a more pronounced wheat taste.
  • TO STORE: Store pumpkin bread in an airtight storage container at room temperature for up to 3 days or in the refrigerator for 5 days. 
  • TO FREEZE: This bread can be frozen in an airtight freezer-safe storage container for up to 3 months. Wrap the bread in plastic wrap before freezing. I also like to wrap and freeze individual slices for quick breakfasts.

Nutrition

Serving: 1slice (of 10) | Calories: 161kcal | Carbohydrates: 30g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Potassium: 122mg | Fiber: 3g | Sugar: 15g | Vitamin A: 5744IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg

Related Recipes

]]> https://www.wellplated.com/healthy-pumpkin-bread/feed/ 156 Gluten Free Apple Crisp https://www.wellplated.com/gluten-free-apple-crisp/ https://www.wellplated.com/gluten-free-apple-crisp/#comments Sat, 06 Sep 2025 10:05:00 +0000 https://www.wellplated.com/?p=54030 Gluten Free Apple Crisp

A plate of gluten free apple crisp with a scoop of vanilla ice cream, a spoon, and fresh apples on the side.This easy gluten free apple crisp recipe uses almond flour and oats to create an irresistible, buttery topping. The coziest fall dessert!

]]> Gluten Free Apple Crisp A plate of gluten free apple crisp with a scoop of vanilla ice cream, a spoon, and fresh apples on the side.

This Gluten Free Apple Crisp features a nutty pecan crunch, warm spike of cinnamon, and cozy apple filling. The crumb topping is made with oats and almond flour (nutty and delicious!) for a gluten-free version that’s every bit as delicious as traditional apple crisp.

A plate of gluten free apple crisp with a scoop of vanilla ice cream, a spoon, and fresh apples on the side.

You’ll never guess this apple crisp is gluten free!

cookbook author erin clarke of well plated

Inspired by my Blackberry Crisp, this gluten free apple crisp uses no flour, instead opting for rolled oats and ground almond flour to create a perfect, rich streusel topping with a pleasing crunch. It’s just as satisfying and scrumptious as any classic recipe!

  • Like my Peach Crisp and Strawberry Crisp recipes, no one can resist how the sweet fruit filling and crisp topping together. The dreamy combination of apples, oats, and cinnamon elicits feelings of nostalgia, coziness, and warmth.
  • While I love my Fresh Apple Cake and apple pie made with Whole Wheat Pie Crust and Homemade Apple Pie Filling, they takes quite a while to make. Similarly, this Apple Turnover is fantastic, but it requires a bit more prep work. This gluten free apple crisp is comparably fast and easy, and I bet you have the ingredients in your kitchen right now!

5 Star Review

“Awesome!! Tried this for a dinner party and everyone raved about it! Will definitely use it again.”

— Nancy —
A square dish of gluten free apple crisp topped with three scoops of vanilla ice cream, with a serving spoon and a portion missing.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

  • Gluten Free Rolled Oats. A star in texture, nutrition, AND the key to keeping this crisp truly GF. Make sure your oats are processed in a certified gluten free facility if you are preparing this for someone with celiac, as there can be cross contamination.
  • Almond Flour. I ADORE this ingredient! It’s made of finely ground almonds only and gives the crisp (and really anything you make with it) an unbelievably rich flavor. (This Gluten Free Carrot Cake is another one of my favorite desserts that takes advantage of it. You can also use it for any of these almond flour recipes.)
  • Pecans. In addition to the oats, pecans add scrumptious crunch and nuttiness to the topping. (Pecan lovers, don’t miss my Pumpkin Pecan Cobbler.)
  • Apples. I recommend using Granny Smith, Macintosh, Honeycrisp, Pink Lady, or a combination of these varieties. While you don’t have to peel the apples for apple crisp, I prefer to. I find the apples’ peels detract from the crisp’s balance of texture.
  • Maple Syrup. Naturally sweetens the filling and adds a scrumptious, cozy flavor. Honey would also work fabulously here.
  • Bourbon. Because I couldn’t resist, and because the subtle warm vanilla notes in bourbon make it an excellent addition.  You could use rum instead. If you prefer to make your apple crisp without alcohol, you can swap it for water.
  • Lemon Juice. For a touch of brightness.
  • Cinnamon. It’s made to go with apple crisp!
  • Toppings. Ice cream, frozen yogurt, or Greek yogurt. You can’t go wrong!

Ingredient Note

If possible, use a variety of apples in your crisp. Not only will each apple provide a slightly unique flavor, but the texture of each apple will vary too. This ensures your crisp has some deliciously creamy apple bites and some that are more firm.

How to Make Gluten Free Apple Crisp

A clear glass bowl filled with oat and nut crumble mixture on a light gray surface.
A glass bowl filled with oat and nut crumble topping on a light gray surface.
Sliced apples with cinnamon and spices in a clear glass bowl on a light surface.
A square baking dish filled with unbaked gluten free apple crisp on a light gray surface.

Stir the Dry Ingredients Together. This is the start of our topping.

Stir in the Butter. Make sure the mixture is evenly moistened.

Prepare the Filling. Stir together the apple slices with the other filling ingredients.

Fill the Baking Dish. Transfer the apple filling mixture to a baking dish. Scatter the oat mixture over the top.

Bake the Crisp. Bake gluten free apple crisp at 350 degrees F for 45 to 55 minutes. If your topping is baking faster than your filling (aka it’s getting too brown), go ahead and tent the baking dish with foil. This will protect the topping while allowing the apples underneath to bake a little longer. ENJOY!

Meal Prep Tip

Assemble right up until the point of baking. Tightly cover your apple crisp, and lay it flat in the freezer for up to 3 months. Let thaw overnight in the refrigerator, then bake as directed.

Recipe Variations

  • Vegan Apple Crisp. For a vegan, dairy-free apple crisp, check out my Vegan Apple Crisp recipe.
  • Gluten Free Apple Crisp for a Crowd. To scale up this recipe for 8 or more people, I recommend following the same recipe by using 1.5 times the ingredients and baking it in a 9”x13” pan.
  • Gluten Free Apple Crisp for Two or for One. If you desire to make this recipe in a smaller quantity, I recommend cutting down the ingredients to one-third or even one-fourth of those listed in the recipe. Then, portion it into individual ramekins for baking (make sure your ramekin is oven safe).
A plate of gluten free apple crisp topped with vanilla ice cream and a spoon, with apples and pecans in the background.

What to Serve With Gluten Free Apple Crisp

A plate of gluten free apple crisp with a scoop of vanilla ice cream, a spoon, and fresh apples on the side.
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Gluten Free Apple Crisp

This easy gluten free apple crisp recipe uses almond flour and oats to create an irresistible, buttery topping. The coziest fall dessert!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 6 servings (1 9×9-inch pan)
Calories 549kcal
Author Erin Clarke / Well Plated

Ingredients

For the Topping:

  • 1 cup old fashioned rolled oats
  • ⅔ cup almond flour
  • ⅔ cup brown sugar
  • ⅔ cup pecan halves chopped
  • ½ teaspoon kosher salt
  • 6 tablespoons unsalted butter

For the Filling:

  • 2 ½ pounds mixed apples such as Granny Smith, Macintosh, Honeycrisp, and Pink Lady, peeled, cored, and cut into 1/2-inch-thick wedges (about 6 medium apples)
  • ¼ cup pure maple syrup or honey
  • 2 tablespoons bourbon or rum or water
  • 1 ½ teaspoons ground cinnamon
  • 1 tablespoon freshly squeezed lemon juice
  • ½ tablespoon cornstarch
  • Vanilla ice cream frozen yogurt, or Greek yogurt, for serving

Instructions

  • Place a rack in the center of the oven and preheat the oven to 350°F. Lightly coat a 9×9-inch or similarly sized baking dish with non-stick spray.
  • In a medium bowl, stir together the oats, almond flour, brown sugar, pecans, and salt.
    A clear glass bowl filled with oat and nut crumble mixture on a light gray surface.
  • In a microwave-safe bowl in the microwave (or a saucepan on the stove), melt the butter. Pour over the top of the oat mixture. With a fork or rubber spatula, stir until the crumbs are evenly moistened.
    A glass bowl filled with oat and nut crumble topping on a light gray surface.
  • To a large mixing bowl, add the apples, maple syrup, bourbon, cinnamon, lemon juice, and cornstarch. With a big spoon, stir to combine.
    Sliced apples with cinnamon and spices in a clear glass bowl on a light surface.
  • Scoop the apples and any liquid that has collected at the bottom of the bowl into the prepared baking dish into an even layer. It will be very full. Nudge the apple slices around a bit so that they lay fairly flat.
  • With your hands, squeeze chunks of the crumb mixture together to create clumps of assorted sizes, and place them on top of the apples. Scatter any remaining crumb mixture over the top.
    A square baking dish filled with unbaked gluten free apple crisp on a light gray surface.
  • Bake the crisp until the apples are tender (you may need to use a fork to peek down underneath that generous topping and check on the apples) and the crumb topping is crisp and deep golden brown, about 45 to 55 minutes. Check the crisp halfway through, then periodically during baking; if at any point, the topping browns more quickly than you would like, tent the pan with foil to protect the crust, then continue baking as directed. Serve warm with a big scoop of ice cream.

Video

Notes

  • TO STORE: Refrigerate crisp in an airtight storage container for up to 4 days. 
  • TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350°F. 
  • TO FREEZE: Let the crisp cool completely. Tightly cover it or place it in an airtight freezer-safe storage container. Freeze the crisp for up to 3 months. Let thaw overnight in the refrigerator before reheating.
  • TO FREEZE UNBAKED: Tightly cover your apple crisp, and lay it flat in the freezer for up to 3 months. Let thaw overnight in the refrigerator, then bake as directed.

Nutrition

Serving: 1(of 6) | Calories: 549kcal | Carbohydrates: 74g | Protein: 6g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 30mg | Potassium: 363mg | Fiber: 9g | Sugar: 53g | Vitamin A: 452IU | Vitamin C: 10mg | Calcium: 96mg | Iron: 2mg

More Delicious Apple Treats

]]> https://www.wellplated.com/gluten-free-apple-crisp/feed/ 33 Soft and Chewy Pumpkin Oatmeal Cookies https://www.wellplated.com/pumpkin-oatmeal-cookies/ https://www.wellplated.com/pumpkin-oatmeal-cookies/#comments Thu, 04 Sep 2025 10:05:00 +0000 https://www.wellplated.com/?p=26929 Pumpkin Oatmeal Cookies

maple glazed pumpkin oatmeal cookiesThese healthy pumpkin oatmeal cookies are soft and chewy, and they're made with maple syrup, coconut oil, and whole grains. So easy!

]]> Pumpkin Oatmeal Cookies maple glazed pumpkin oatmeal cookies

Give your fall baking list an upgrade with these scrumptious Pumpkin Oatmeal Cookies. They’re the right amount of sweet, perfectly chewy, and are made with healthy ingredients.

maple glazed pumpkin oatmeal cookies

The coziest cookies you’ll ever eat!

cookbook author erin clarke of well plated

If you’re the first in line for pumpkin spice lattes every fall (er, late summer) and always help yourself to a second slice of pumpkin pie on Thanksgiving, let me introduce you to a new way to work some pumpkin goodness into your life: pumpkin oatmeal cookies!

When you’re craving cozy pumpkin flavor, these cookies deliver:

  • Pumpkin Spice. Need I Say More? My fall baking list always includes something with pumpkin and warm spices. While I’m a huge fan of Healthy Pumpkin Bread and Pumpkin Sheet Cake, there’s just something extra special about these delightful little cookies.
  • The Perfect Texture. Chewy on the outside and tender and moist on the inside, they’ve got the ideal pumpkin cookie texture (just like these Pumpkin Snickerdoodles).
  • The Maple Glaze is Next Level. While there are many who might turn down a regular oatmeal cookie (not these Healthy Oatmeal Cookies or my classic Oatmeal Cookies though), these pumpkin cookies with that heavenly maple glaze can’t be ignored.

5 Star Review

“LOVE THESE! They were exactly what I was craving. I will definitely be making these again!”

— Molly —
Easy pumpkin oatmeal cookies with maple glaze

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

  • White Whole Wheat Flour. I opted to use white whole wheat flour for this recipe because it contains more nutrients than white flour.
  • Pumpkin Puree. For delicious pumpkin flavor and a nutrition boost! Pumpkin is rich in vitamins and helps keep these as low calorie pumpkin oatmeal cookies. (If you want to use up your leftover pumpkin puree, try this Pumpkin Oatmeal.)
  • Rolled Oats. Along with the pumpkin, oats are the co-star of these cookies. They give the cookies their texture. Packed with fiber, oats are also a healthy addition to these cookies.
  • Pumpkin Pie Spice. The blend of spices we’ve all come to know and love in our pumpkin-flavored treats.
  • Cinnamon. Because when it comes to pumpkin, you can never have enough cinnamon.
  • Coconut Sugar. Although coconut sugar is a natural sweetener, it provides all the caramel-like goodness that these cookies need. You could also use light brown sugar if you prefer.
  • Egg Yolk. Important for the perfect chewy texture.
  • Maple Syrup. Another way to add natural sweetness to these cookies. Plus, it tastes incredible with pumpkin!
  • Vanilla. Vanilla makes these cookies taste extra warm and cozy.
  • Maple Glaze. An optional but highly recommended finishing touch.

How to Make Pumpkin Oatmeal Cookies

pumpkin oatmeal cookie dry ingredients with oats
whisking wet ingredients for pumpkin oatmeal cookies recipe
easy ingredients for the best pumpkin oatmeal cookies
soft and chewy pumpkin oatmeal cookies
baked pumpkin oatmeal cookies on a cookie sheet
fresh baked soft pumpkin oatmeal cookies

Melt the Coconut Oil. Preheat the oven.

Mix the Dry Ingredients. Whisk the dry ingredients together.

Mix the Wet Ingredients. Stir the sugar into the oil, then whisk in the remaining wet ingredients.

Prepare the Dough. Stir the wet ingredients into the dry.

Get Ready to Bake. Drop cookie dough balls onto a baking sheet.

Bake. Bake pumpkin oatmeal cookies at 350 degrees F for 11 to 12 minutes. Make the glaze.

Frost the Cookies. ENJOY!

Crispy pumpkin oatmeal cookies with glaze

Recipe Variations

  • Make Them Vegan. Swap the egg yolk for a flax egg or applesauce. I haven’t tried the applesauce swap personally, so I can’t say for certain whether or not it could replace the egg yolk; I believe it would most likely make the cookies cakey.
  • Add Chocolate Chips. Fold in the chocolate chips in at the end of Step 5. Or, try my Healthy Pumpkin Cookies, which are made with chocolate chips!
  • Try a Different Glaze. If you don’t want to use the maple glaze from this recipe, then you can swap it for the vanilla glaze from my Apple Oatmeal Cookies recipe (also delicious!).
maple glazed pumpkin oatmeal cookies
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Pumpkin Oatmeal Cookies

These healthy pumpkin oatmeal cookies are soft and chewy, and they're made with maple syrup, coconut oil, and whole grains. So easy!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 14 cookies
Calories 185kcal
Author Erin Clarke / Well Plated

Ingredients

For the Pumpkin Oatmeal Cookies:

For the Maple Glaze (optional):

Instructions

  • Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
  • In a microwave-safe medium bowl, melt the coconut oil and set aside to cool.
  • In a large bowl, whisk together the flour, oats, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
    pumpkin oatmeal cookie dry ingredients with oats
  • To the bowl with the coconut oil, add the coconut sugar, and stir until well combined. Once combined, whisk in the egg yolk. Add the pumpkin, maple syrup, and vanilla, and whisk until the mixture is well blended. It will be very thick.
    whisking wet ingredients for pumpkin oatmeal cookies recipe
  • Make a well in the center of the dry ingredients. Pour the wet ingredients into the well.
    easy ingredients for the best pumpkin oatmeal cookies
  • Stir and fold the batter by hand with a rubber spatula or spoon, just until combined and the flour disappears. The dough will be very thick and will seem dry, but keep stirring and folding and it will come together. Do not overmix.
    soft and chewy pumpkin oatmeal cookies
  • With a cookie scoop or spoon, portion the dough by 2 tablespoonfuls. Roll into balls and place on the baking sheet, leaving about 1 1/2 inches between each. Lightly flatten the tops of the balls to help the cookies spread in the oven, but do not flatten them completely.
    baking pumpkin oatmeal cookies
  • Bake the cookies for 11 to 12 minutes, until very lightly browned on the edges, dry to the touch, and still appearing soft in the centers. Allow the cookies to cool 4 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
    baked pumpkin oatmeal cookies on a cookie sheet
  • While the cookies cool, make the glaze: In a medium bowl, whisk together the powdered sugar, 1/2 tablespoon milk, maple syrup, and vanilla until evenly combined. If the glaze is too thick to drizzle, add additional milk 1/2 teaspoon at a time until you reach your desired consistency.
  • To frost: Transfer the cookies to a plate or clean sheet of parchment. Dip a fork into the glaze and drizzle it over the top of the cookies in a zigzag pattern. Let the cookies sit at room temperature until the glaze sets, about 20 minutes. Enjoy!
    fresh baked soft pumpkin oatmeal cookies

Notes

  • TO STORE: The cookies’ flavor is best on Day 2. Store leftovers in an airtight storage container lined with paper towels at room temperature for up to 1 week.
  • TO FREEZE: Freeze cookies in an airtight freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator.

Nutrition

Serving: 1cookie, without glaze | Calories: 185kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Potassium: 69mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1382IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

More Tasty Pumpkin Treats

]]> https://www.wellplated.com/pumpkin-oatmeal-cookies/feed/ 87 Crusty No-Knead Bread (The EASIEST Bread!) https://www.wellplated.com/no-knead-bread/ https://www.wellplated.com/no-knead-bread/#comments Mon, 26 May 2025 10:05:00 +0000 https://www.wellplated.com/?p=167237 No Knead Bread

A round loaf of rustic, crusty no-knead bread sits on a gray cloth, with a plate of butter and a butter knife in the background on a gray surface.This no-knead bread recipe is easy, even if you’ve never baked a loaf before. It’s crusty on the outside and springy-soft on the inside!

]]> No Knead Bread A round loaf of rustic, crusty no-knead bread sits on a gray cloth, with a plate of butter and a butter knife in the background on a gray surface.

No-Knead Bread means there’s no need to fuss and no need for a fancy stand mixer either—this homemade bread recipe is EASY even if you’ve never baked a loaf before. It’s crusty on the outside and springy-soft on the inside, perfect for toasting, slicing into sandwiches, and dunking into hot bowls of soup.

A round loaf of rustic, crusty no-knead bread sits on a gray cloth, with a plate of butter and a butter knife in the background on a gray surface.

The easiest way to make bakery-style artisan bread at home.

cookbook author erin clarke of well plated

If you’re intrigued by the whole sourdough thing, but put off by the level of commitment needed, no-knead bread is the bread for you. 

Like No Knead Focaccia, this is EASY homemade bread without the schedule of stretches and folds, without the kneading, and without having to plan your day around the bowl of dough sitting on your counter.

  • Instead of kneading, this bread develops gluten through a longer fermentation time. So basically, you trade off the work of traditional bread with more resting time (for you AND your dough).
  • Instant yeast gives your bread the rise it needs without the guesswork of a sourdough starter, which can be intimidating for beginning bakers.
  • Baking in a Dutch oven gives you a crackly-crisp crust, along with a tender interior—basically, everything you want in a bakery loaf, made in your own kitchen!
A round loaf of crusty no-knead bread sits on parchment paper in a black pot, fresh from the oven. A butter dish with sliced butter is visible in the background on a gray countertop.

My Tips for the Perfect Loaf

  • Measure with a Scale. Baking is all about accuracy, so getting your measurements as precise as possible is one of the best ways to ensure success. If you have a food scale, use it to weigh your ingredients—I have weights in grams in the recipe card for you below. If not, no worries! Just be sure to lightly spoon the flour into the measuring cup instead of scooping it.
  • Look at Your Dough, Not the Clock. There can be a lot of variation in rising time depending on the temperature of your kitchen. Rather than setting a timer on your phone and coming back to the dough in 12 hours on the dot, look at the visual cues I have in the recipe. Is the dough expanded? Dotted with bubbles? Then it’s ready to shape!
  • Preheat Your Oven for 30 Minutes. As your oven preheats, you’ll also be heating up your Dutch oven. A hot Dutch oven is how you get that nice oven spring and fabulous crust on your bread.
  • Let the Loaf Cool COMPLETELY. Okay, I’ve been known to cut off a slice of bread fresh out of the oven, but I implore you: don’t be like me! Resist the urge! The residual heat is still “baking” the interior of the loaf even after it comes out of the oven. Cutting into it too soon may give your bread a gummy texture in the middle.

How to Make No-Knead Bread

A white mixing bowl filled with flour sits on a gray countertop, with some flour scattered on the surface nearby.
A close-up of a person pouring water from a glass measuring cup into a mixing bowl filled with flour, with a wooden spoon resting in the bowl.
A ball of no-knead bread dough sits in a large cream-colored mixing bowl on a gray countertop, with a wooden spoon and measuring cup nearby.
A bowl containing no-knead bread dough that has risen, with a slightly sticky texture and air bubbles visible on the surface. The bowl is set on a gray countertop.
A hand folds a ball of dough on a floured surface, with flour scattered around and a ring visible on the person's finger.
A round ball of raw no-knead bread dough rests on parchment paper inside a black pot, ready for baking. The pot is placed on a gray countertop, and an oven mitt is visible in the bottom left corner.

Whisk the Dry Ingredients. Whisk the flours, the instant yeast, and the salt.

Add the Water and Vinegar. Work it in with your hands.

Rest. Cover and rest for 12 to 18 hours, or until the dough has expanded.

Shape. With floured hands, grab one side of the dough ball and fold it over itself, then turn and repeat with all sides. Dust the dough with flour, cover, and let it rest until it doubles in size.

Bake. Drop the dough into your preheated Dutch oven using a sheet of parchment paper. Bake covered for 30 minutes, then uncovered until golden brown. Cool and ENJOY!

A piece of rustic no-knead bread with butter is on a patterned plate. A butter knife rests nearby on a gray cloth, and there are bread crumbs scattered on the surface.

My Favorite Ways to Use Homemade Bread

A round loaf of rustic, crusty no-knead bread sits on a gray cloth, with a plate of butter and a butter knife in the background on a gray surface.
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No-Knead Bread

This no-knead bread recipe is easy, even if you’ve never baked a loaf before. It’s crusty on the outside and springy-soft on the inside!
Course Breakfast, Dinner, lunch, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 16 hours
Servings 1 loaf
Calories 95kcal
Author Erin Clarke / Well Plated

Ingredients

  • 3 cups all-purpose flour or bread flour 387g; plus additional for dusting
  • ⅓ cup whole wheat flour 38g; or additional ⅓ c (40g) all-purpose flour
  • ½ teaspoon instant yeast 2g
  • 2 teaspoons kosher salt 8g
  • 1 ½ cups warm water 88°F to 90°F (345g)
  • ⅛ teaspoon white vinegar optional to enhance flavor

Instructions

  • In a large bowl, whisk together the all-purpose flour, whole wheat flour, instant yeast, and salt.
    A white mixing bowl filled with flour sits on a gray countertop, with some flour scattered on the surface nearby.
  • Pour the water and vinegar over the top. With your nice, strong hands, stir until you have a damp, shaggy dough with no bits of dry flour. Cover and let rest at room temperature for 12 to 18 hours if your kitchen is around 70°F. The dough is ready when it’s noticeably expanded and the surface is dotted with bubbles.
    A bowl containing no-knead bread dough that has risen, with a slightly sticky texture and air bubbles visible on the surface. The bowl is set on a gray countertop.
  • Lightly flour a piece of parchment paper, then turn the dough out onto the surface. It will be wet, sticky, and airy. With one hand, hold the parchment paper in place. Flour your other hand then grab one side of the dough and fold it up and over itself towards the center, as if you were trying to make the dough a slightly smaller ball. Continue to move around the edges of the dough, grabbing and folding towards the center until you’ve made it all the way around. Dust the top of the dough with flour, then place a clean kitchen towel over it and let rest at room temperature 1 hour, until it is 50% to doubled in size.
    A hand folds a ball of dough on a floured surface, with flour scattered around and a ring visible on the person's finger.
  • About half an hour into the dough’s rising time, place a 5.5-quart or larger Dutch oven with the lid on it in the center of your oven and preheat the oven to 450°F. Let heat for at least 30 minutes (getting that Dutch oven SUPER HOT is going to give you the best results).
  • Carefully remove the pot from your oven and place near the loaf (make sure you’re not setting a hot pot directly on your counter!). Uncover and, using the parchment, carefully lift the loaf and parchment together and lower them straight down into the pot.
    A round ball of raw no-knead bread dough rests on parchment paper inside a black pot, ready for baking. The pot is placed on a gray countertop, and an oven mitt is visible in the bottom left corner.
  • Cover the pot and immediately transfer to the oven. Bake covered for 30 minutes. Uncover, reduce the oven to 425°F, and continue baking for another 10 to 20 minutes, until the loaf is a gorgeous golden brown. If the loaf isn’t browning evenly, rotate the pan 180°F as needed.
  • Transfer the loaf to a wire rack and let cool completely. Slice (or just tear off a big 'ol hunk) and devour.

Notes

  • TO STORE: Wrap the bread in a clean kitchen towel or place it in a paper bag to allow air circulation while preventing drying out. Store in a cool, dry place and use within 3 days or so. For longer storage (up to a week), you can place the bread in a plastic bag or wrap it in plastic, but the crust will soften.
  • TO FREEZE: Place the bread in a freezer bag and freeze for up to 2 months. Thaw at room temperature before using. 

Nutrition

Serving: 1 (of 16 slices) | Calories: 95kcal | Carbohydrates: 20g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Potassium: 38mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 0.001mg | Calcium: 5mg | Iron: 1mg

Related Recipes

]]> https://www.wellplated.com/no-knead-bread/feed/ 6 Chewy Oatmeal Protein Cookies https://www.wellplated.com/protein-cookies/ https://www.wellplated.com/protein-cookies/#comments Tue, 22 Apr 2025 19:38:25 +0000 https://www.wellplated.com/?p=24860 Oatmeal Protein Cookies

A close-up of oatmeal protein cookies with chocolate chips and dried cranberries on a white surface, with a few chocolate chips and cranberries scattered nearby.These easy oatmeal protein cookies with banana and peanut butter deliver 10 grams of protein per serving. A delicious wholesome treat (or breakfast cookie!)

]]> Oatmeal Protein Cookies A close-up of oatmeal protein cookies with chocolate chips and dried cranberries on a white surface, with a few chocolate chips and cranberries scattered nearby.

Cookies for breakfast? Yes! These Oatmeal Protein Cookies are not “cookies” in the traditional sense but more like a delightful cross between a traditional cookie and a muffin top. They’re soft, chewy, and scrumptious!

A close-up of oatmeal protein cookies with chocolate chips and dried cranberries on a white surface, with a few chocolate chips and cranberries scattered nearby.

My go-to portable breakfast option.

cookbook author erin clarke of well plated

Increasing the amount of protein in my breakfasts has been one of the most positive, lasting healthy diet changes I’ve made over the past few years and I have today’s oatmeal protein cookies to thank for it.

I find that as long as I have a good serving of protein first thing in the morning, I make better dietary choices all day long.

  • These Protein Overnight Oats and these Peanut Butter Protein Bars are two of my favorite easy ways to add extra protein to my breakfasts, and these lightly sweet, nutty oatmeal protein cookies have quickly become another.
  • With 10 grams of protein for two small cookies, they energize my body and keep me full all morning long (so do these Peanut Butter Protein Cookies).
  • In addition to protein powder, I focused on including a variety of accessible and affordable naturally high-protein ingredients in these cookies, including oats, flaxseeds, chia seeds, and nut butter.

Think of these oatmeal protein cookies as a healthy breakfast cookie that’s higher in protein than most (like these Quinoa Breakfast Bars). They’re simple to make, freezer-friendly, and infinitely adaptable.

5 Star Review

“I made those cookies this weekend as part of my weekly meal prep and they are DELICIOUS!”

— Lisa —
A close-up of several oatmeal protein cookies with chocolate chips and nuts on a white plate. Chocolate chips and dried cranberries are scattered on the table nearby.

My Tips for Perfect Oatmeal Protein Cookies (+ A Few Variations)

  • Use a Ripe Banana. It adds lots of natural sweetness to these cookies! (Banana is also used in these Healthy No Bake Cookies.)
  • Make Sure Your Protein Powder Is Tasty. If it’s yuck in a smoothie, it’s not going to make these protein cookies taste good either! I love this protein powder (and you can get 10% off with code WELLPLATED at checkout)!
  • Try Making Them Vegan. Readers have reported being able to make these protein cookies without eggs by swapping them with two flax eggs.
  • Adjust the Sweetness to Your Tastes. If you would like a sweeter cookie you can increase the amount to suit your taste. Honey or agave may also be used.
  • Swap Out the Peanut Butter. If you have a peanut allergy and need to avoid peanut butter, readers have reported making these successfully with almond but and pumpkin seed butter. I’m sure another allergy-friendly nut butter would also work.
A close-up of a soft, chunky oatmeal protein cookie with a bite taken out, revealing its moist interior. In the foreground are a few chocolate chips and dried cranberries, with more cookies blurred in the background.

More Protein-Packed Breakfast Ideas

  • Just like these oatmeal protein cookies, my Vegan Protein Bars are a great breakfast on-the-go!
  • You won’t believe how fluffy and perfect these Protein Pancakes are! I like to keep a batch in my freezer for busy mornings.
  • Cottage Cheese Eggs are rich, creamy, and super EASY. If savory breakfasts are your jam, you’ve got to try them!
A close-up of oatmeal protein cookies with chocolate chips and dried cranberries on a white surface, with a few chocolate chips and cranberries scattered nearby.
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Oatmeal Protein Cookies

Made with banana, peanut butter and protein powder, my oatmeal protein cookies deliver 10 grams of protein per serving. Great for meal prep!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 4 hours 40 minutes
Servings 22 cookies
Calories 150kcal
Author Erin Clarke / Well Plated

Ingredients

Instructions

  • In a large bowl, whisk together the mashed banana, peanut butter, and eggs until smooth. Whisk in the vanilla and maple syrup.
    A glass bowl filled with a smooth, light brown batter for oatmeal protein cookies with small bubbles on the surface, placed on a textured, off-white countertop.
  • Sprinkle the baking soda, cinnamon, protein powder, flaxseed, and chia seeds over the top. Stir to combine.
    A glass bowl filled with a thick, light brown mixture with visible dark specks, being stirred with a black spoon, sitting on a light-colored surface.
  • Fold in the oats, walnuts, chocolate chips, and cranberries. The batter will look very liquidy.
    A glass bowl filled with thick oatmeal protein cookie dough containing oats and chocolate chips, with a metal spoon sticking out, sits on a light-colored countertop.
  • Place the bowl in the refrigerator to chill and set for at least 4 hours, or for the thickest cookies, cover with plastic and refrigerate overnight.
  • When ready to bake, place a rack in the center of your oven and preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat. With a large cookie scoop or spoon, portion the batter by 1/4 cupfuls onto the prepared cookie sheet. If needed, shape them lightly with your fingers so that they are round and very slightly flat on top.
    A baking sheet lined with parchment paper holds nine unbaked oatmeal protein cookies with chocolate chips and raisins, spaced evenly apart.
  • Bake for 9 to 12 minutes, until the cookies feel nearly set on the top and edges and a toothpick inserted into the center comes out clean (they will look underbaked but will set up more on the baking sheet). Let cool on the pan for 15 minutes, then transfer to a wire rack to finish cooling completely.
    A baking tray lined with parchment paper holds nine freshly baked oatmeal protein cookies with visible raisins, spaced apart on the sheet.

Video

Notes

  • TO STORE: Store leftover cookies at room temperature for up to 1 week.
  • TO FREEZE: Freeze the cookies in an airtight container for up to 3 months.
  • *FOR SWEETER COOKIES: As written, these cookies are not super sweet. If you desire a sweeter cookie, add 1 tablespoon of additional maple syrup.
  • This recipe was updated in March 2025 – the original version called for 3/4 cup oatflour in place of the rolled oats, flaxseed, and protein powder. It also called for 1/4 cup raisins instead of chocolate chips. Feel free to play around! To make your own oat flour, pulse 3/4 cup oats in a food processor until they are well ground.
  • ***TIP: I found that 4 hours of refrigeration time was sufficient for the cookies to set and be thick and puffed like in the photos. Ben’s mom found that she needed to chill them overnight or the cookies came out flat. The thickness may vary with your oven, but if you want to be 100% sure of having thick, puffy cookies, I’d suggest overnight refrigeration.

Nutrition

Serving: 1(of 22) | Calories: 150kcal | Carbohydrates: 16g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 17mg | Sodium: 88mg | Potassium: 164mg | Fiber: 3g | Sugar: 5g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
]]> https://www.wellplated.com/protein-cookies/feed/ 64 How to Make Your Own Hamburger Buns https://www.wellplated.com/hamburger-buns/ https://www.wellplated.com/hamburger-buns/#comments Wed, 05 Mar 2025 11:05:00 +0000 https://www.wellplated.com/?p=159798 Hamburger Buns

A metal tray filled with freshly baked hamburger buns topped with sesame seeds. The buns are golden-brown, and a sliced tomato is visible in the background.Making homemade hamburger buns is easier than you think—and they're so much tastier than store-bought! This simple recipe won't let you down.

]]> Hamburger Buns A metal tray filled with freshly baked hamburger buns topped with sesame seeds. The buns are golden-brown, and a sliced tomato is visible in the background.

Fluffy and fabulous homemade Hamburger Buns are the tastiest you’ll ever eat! And your burgers deserve the very best.

A metal tray filled with freshly baked hamburger buns topped with sesame seeds. The buns are golden-brown, and a sliced tomato is visible in the background.

The greatest burger starts with making your own hamburger buns.

cookbook author erin clarke of well plated

What is even IN store-bought hamburger buns that allow them to last in those plastic bags for weeks on end? Whatever it is, it doesn’t help their flavor—let’s be real, they basically exist as a vehicle to deliver things like Smash Burgers and Hamburgers to your mouth. They’re not really meant to be appreciated.

Homemade hamburger buns are a different story. They’re soft and fluffy in delicious in a way that you’ll be very familiar with if you bake your own bread. 

This recipe is easy as far as homemade bread goes—we’re not making babka here!—but like my Whole Wheat Pizza Dough and Homemade Dinner Rolls, it does take more time than opening up that plastic bag of buns from the grocery store. The good news is that you can make them when you have time and freeze them for when you need them!

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

For the Buns:

  • Water. You’ll need to warm this up, but you don’t want it hot. If you don’t have a thermometer, it’s better to err on the side of cooler. Cooler water will just take more time to activate the yeast, while hot water will kill it.
  • Active Dry Yeast. Or instant yeast. If you don’t bake often and you’ve had the packets sitting in your pantry for a while, make sure the yeast isn’t expired.
  • Granulated Sugar. This helps feed the yeast.
  • All-Purpose Flour. Lightly spoon this into the measuring cup rather than scooping.
  • Butter. This needs to be room temperature so it can incorporate easily into the dough. 
  • Egg. Also at room temperature! These hamburger buns are an enriched bread, which means they’re made with eggs and butter. That’s how they get their pillowy soft texture.
  • Kosher Salt. Absolutely essential if you want this recipe to taste good!

For topping:

  • Sesame seeds. The classic hamburger bun topping! But everything bagel seasoning is also delish.
  • Egg. Beat this with a tablespoon of water to create an egg wash, which helps the buns get a nice golden color and sheen. If, like me, you’re a thrifty midwesterner, you can freeze any leftover egg wash to use in another recipe.

How to Make Hamburger Buns: My Top Tips

A dough hook in an electric stand mixer is kneading a large piece of dough. The metal mixing bowl is partially full, and the mixer is situated on a grey countertop dusted with flour. A striped cloth is in the background.
A hand is pressing down into a smooth, round ball of dough in a metal mixing bowl. The dough appears soft and elastic. The person's wrist has a bracelet with small beads. The bowl is set on a gray surface.
A person uses a dough scraper to cut pieces of dough on a floured, gray countertop. The dough is shaped into several irregular pieces, and the person is wearing a white sleeve.
A person's hand pressing down on a wedge of dough on a dark surface. There are several other dough wedges nearby. The hand is adorned with a bracelet and a ring.
Four flattened dough rounds are placed on a baking sheet lined with parchment paper. The sheet rests on a countertop, ready for baking.
Four unbaked, sesame-seeded dough buns are placed on a parchment-lined baking sheet, ready for the oven.

You’ll find the full recipe instructions below, but I wanted to call out a few critical tips I have for making sure your burger buns turn out perfect.

Watch the Dough, Not the Clock. When a recipe with yeast says to let the dough rise for a certain amount of time, it’s not a hard and fast rule to follow—it’s an average. If your kitchen is warm, the dough may finish rising sooner; if it’s cold, it will take longer. (Bake with yeast often? It might be worth it for you to buy a warming mat.)

Divide the Dough Evenly. After (gently!) punching down the dough, (gently!) shape it into a fairly even circle. Use a bench scraper, pizza rocker, or chef’s knife to cut the circle in half, then into quarters, and finally into eighths.

Rolling Dough Into Balls Doesn’t Mean What You Think It Does. A lot of baking recipes will say to roll dough into a ball—it took me a while realize it didn’t mean like rolling cookie dough. You’ll need to stretch and pull the edges of each portion of dough to the center. Flip it over, then cup your hands around it and drag the dough across the counter, turning it as you do so. This creates tension in the sides of the bun so it bakes up tall rather than flat.

Sesame seed hamburger buns on a metal platter. One bun is sliced open. In the background, there are sliced tomatoes and lettuce on a plate, and a jar of seasoning.

Ideas for Filling These Homemade Burger Buns

  • You made your own hamburger buns from scratch, so why not make your own Refrigerator Pickles too? Now you’ll really impress everyone!
  • This Chicken Burger recipe has a few tips to make lean ground chicken patties ultra tender and juicy.
  • Fill the buns with Sloppy Joes, a healthy twist on a childhood classic.
  • Make it meatless with these scrumptious Quinoa Burgers. They’re one of my favorites!
  • For classic burger vibes made quick and easy, you can’t beat my Air Fryer Hamburgers.
A metal tray filled with freshly baked hamburger buns topped with sesame seeds. The buns are golden-brown, and a sliced tomato is visible in the background.
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Hamburger Buns

Making homemade hamburger buns is easier than you think—and they're so much tastier than store-bought! This simple recipe won't let you down.
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Rising Time 1 hour 15 minutes
Total Time 2 hours
Servings 8 buns
Calories 254kcal
Author Erin Clarke / Well Plated

Ingredients

For the Buns:

  • ¾ to 1 cup water warmed to the temperature indicated on your yeast packet (see notes)
  • 2 packets active dry yeast or instant yeast, 1 ½ tablespoons
  • 2 tablespoons granulated sugar
  • 3 ½ cups all-purpose flour
  • 2 tablespoons butter at room temperature
  • 1 large egg at room temperature
  • 1 ½ teaspoons kosher salt

For the Bun Toppings:

  • 1 large egg beaten with 1 tablespoon water to create an eggwash
  • Sesame seeds optional

Instructions

  • In a glass measuring cup with the spout, combine the water, yeast, and sugar. Stir and let rest 2 minutes. The yeast should foam up; if it doesn't, your yeast is no longer good and you need to start over with new yeast.
    A glass measuring cup filled with a frothy liquid sits on a gray surface. The cup has red measurement markings and a spout on the right side.
  • In the bowl of a standing mixer fitted with the dough hook attachment, place the flour, 2 tablespoons butter, egg, and salt. Pour in the yeast mixture. Mix on low speed for two minutes, then increase the heat to medium high and continue mixing until the dough is smooth and soft, about 5 minutes. (If kneading by hand, combine the ingredients in a large bowl to start, then turn out onto a lightly floured surface to knead).
    A dough hook in an electric stand mixer is kneading a large piece of dough. The metal mixing bowl is partially full, and the mixer is situated on a grey countertop dusted with flour. A striped cloth is in the background.
  • Place the dough in a bowl (if it’s not already), cover and let rise until doubled in bulk, about 30 minutes depending upon your kitchen.
    A ball of smooth, risen dough is placed inside a shiny metal mixing bowl, resting on a gray countertop.
  • Line two baking sheets with parchment paper. With your fist, gently press down the dough in its center. Turn it out dough out onto a clean surface and divide into eight pieces (a bench scraper works well for this).
    A person uses a dough scraper to cut pieces of dough on a floured, gray countertop. The dough is shaped into several irregular pieces, and the person is wearing a white sleeve.
  • Form each piece into a ball by pulling the edges towards each other into the center, then flip the dough over so the seam is touching the counter. Cup your hands around the ball and drag it gently towards you so that you create surface tension against the counter and forms a smooth surface. Gently rotate the dough and repeat until you have a nice, smooth ball. With your palm, press down until the dough is about 1/2-inch thick, then release (the dough will spring back up). Arrange 4 buns per sheet, placing them seam side down and leaving them plenty of room to rise.
    A person's hand pressing down on a wedge of dough on a dark surface. There are several other dough wedges nearby. The hand is adorned with a bracelet and a ring.
  • Cover the rolls with lightly oiled plastic wrap and let rest until puffy and almost doubled, about 45 minutes.
    Four dough balls are placed on a parchment-lined baking sheet, ready for proofing or baking. The dough appears smooth and well-kneaded, positioned evenly across the tray on a kitchen countertop.
  • Towards the end of the rising time, place racks in the upper and lower thirds of your oven and preheat to 375°F. Brush the egg wash over the tops of the buns. If desired, sprinkle with sesame seeds
    Close-up of unbaked hamburger buns topped with sesame seeds on a parchment-lined baking tray. The dough is smooth and round, ready for baking.
  • Bake the hamburger buns on the lower rack for 8 minutes, then rotate the pans 180°F and switch their positions on the upper and lower racks. Continue baking until the buns are golden and cooked through, about 7 to 10 minutes more. Let cool, then slice in half horizontally.

Notes

  • WATER: Use 3/4 water if you are in a warm, humid environment (think summertime in Florida). If it’s winter or the air is dryer, use up to 1 full cup. For something in between, use 3/4 cup plus 2 tablespoons.
  • YEAST: I use active dry yeast and warm my water to between 100°F and 110°F
  • TO STORE: Place the cooled buns in an airtight container or zip-top bag and store at room temperature for up to 3 days.
  • TO FREEZE: Freeze the hamburger buns in a zip-top bag for up to 2 months. Thaw at room temperature before using.
  • Recipe adapted from The Big Book of Bread

Nutrition

Serving: 1(bun of 8) | Calories: 254kcal | Carbohydrates: 45g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 54mg | Potassium: 79mg | Fiber: 2g | Sugar: 3g | Vitamin A: 155IU | Vitamin C: 0.001mg | Calcium: 17mg | Iron: 3mg

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]]> https://www.wellplated.com/hamburger-buns/feed/ 8 You'll Never Guess What's in These Brownies 🫘 https://www.wellplated.com/black-bean-brownies/ https://www.wellplated.com/black-bean-brownies/#comments Sat, 04 Jan 2025 11:05:09 +0000 https://www.wellplated.com/?p=110159 Black Bean Brownies

healthy brownies made with black beansThese flourless black bean brownies are rich and delicious, with a fudgy texture that's impossible to resist. Vegan, gluten-free and nut-free!

]]> Black Bean Brownies healthy brownies made with black beans

These flourless Black Bean Brownies are made with wholesome ingredients like black beans, oats, coconut oil, and maple syrup, but they will satisfy ALL your chocolate cravings with their over-the-top fudgy texture and decadence.

healthy brownies made with no flour

These brownies will blow your mind.

cookbook author erin clarke of well plated

Black bean brownies are truly rich, fudgy, and all-around incredible. Do they taste like beans? NO! They do not!

Just like the avocado in my Avocado Brownies or sweet potato in Sweet Potato Brownies, the black beans give you some nutrients in your dessert without overtaking its flavor. But rest assured, they also have all the chocolate goodness you NEED in a brownie.

Gluten-free, dairy-free, vegan, and nut-free, they are a great dessert to bring to parties where there may be allergies present. And rest assured, this black bean brownie recipe is simple! The food processor does the heavy lifting (or shall I say blending).

5 Star Review

“I am honestly shocked…these are SO good. I brought them to a get together and everyone was SHOOK that they had black beans.”

— Elaine —

Tips for Fudgy Black Bean Brownie Perfection

  • Don’t Skip the Espresso Powder. Espresso powder is one of my go-to ingredients for brownies, and I find it’s particularly important for fabulous black bean brownies. It really brings out the chocolate flavor, making them even richer. Instant coffee can be used instead.
  • Swap in Oat Flour to Use a Regular Blender. If you don’t have a food processor or high-speed blender, you can make this black bean brownie recipe in a regular blender by swapping 1 cup of tightly packed oat flour for the rolled oats.
  • Don’t Overbake. These black bean brownies are done when a toothpick inserted into the center comes out mostly clean—which means it’s totally fine to have some melted chocolate from the chocolate chips on there.
  • Chill First. For the best-ever flavor and texture, let the brownies chill in the refrigerator for a few hours first… or just go for it; I don’t blame you.
healthy black bean brownies made without flour

More Recipes for (Healthy) Brownie Lovers

  • These Healthy Brownies are the OG—the recipe that convinced me you CAN have your brownies and eat them too. They’re decadent and delicious, even in a lightened up form.
  • When summer brings you its bounty, use it to make these Zucchini Brownies. (And yes, just like these black bean brownies, you’re not going to taste the zucchini. I promise!)
  • Eggs? Butter? Who needs ’em! These Vegan Brownies are delectable without any animal products.
healthy brownies made with black beans
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Black Bean Brownies

These flourless black bean brownies are rich and delicious, with a fudgy texture that's impossible to resist. Vegan, gluten-free and nut-free!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 1 hour 15 minutes
Servings 16 brownies, very thick
Calories 232kcal
Author Erin Clarke / Well Plated

Ingredients

Instructions

  • Place a rack in the center of your oven and preheat to 325 degrees F. Coat an 8×8-inch baking pan with nonstick spray, then line with parchment paper so the paper overhangs two opposite sides like “handles.”
  • In a small, microwave-safe bowl, melt the coconut oil for 20 to 30 seconds, until only a few solid pieces remain. Stir and allow the residual heat to melt it completely. Let cool to room temperature (this will take about 5 minutes). If using canola or olive oil, no need to melt.
  • To a food processor or a high-powered blender, add the oats and baking powder (see notes if using a regular blender or something like a Nutribullet). Blend until the oatmeal turns into a fine, oat-flour consistency, about 1 minute.
    blended oats and baking powder for healthy brownies
  • Add the beans and blend for 30 seconds. Stop, scrape down the bowl (the mixture will be thick with dry oat spots), and blend for 30 seconds more, until the beans are broken up and it looks grainy.
    black beans in blender for black bean brownies
  • With the machine running, pour in the maple syrup and coconut oil through the feed tube. Blend for 1 to 2 minutes, topping to wipe down the bowl as needed, until the mixture is very smoothly combined.
    black bean brownie batter blended
  • To the food processor, add the cocoa powder, espresso powder, vanilla, and salt (use ¼ teaspoon salt if your beans are regular or low sodium; use ½ teaspoon if they are unsalted). Blend until the batter is well combined and thick, about 1 minute, stopping to scrape down the bowl halfway through.
    ingredients in blender for black bean brownies
  • Turn off the food processor, carefully remove the blade, and add three-quarters of the chocolate chips. Use a spatula to prod them around in the batter so they are evenly distributed as possible (this is a little tricky because of the hole in the center of the food processor bowl, but just do your best).
    blended batter for healthy fudgy brownies
  • Scrape the batter into the prepared pan—it will be thick, sticky, and glorious. With a knife or spatula, smooth the top into an even layer. Sprinkle the remaining chocolate chips evenly over the top.
    black bean brownies in baking ban
  • Bake black bean brownies until a toothpick inserted into the center comes out mostly clean (the melted chocolate chips may stick a bit), about 28 to 30 minutes. The center of the brownie should look set and no longer sticky like a batter.
    baked black bean brownies with chocolate chips on top
  • Place the pan on a wire rack. Let the brownies cool in the pan for 30 minutes, then use the parchment paper to lift them onto a cutting board. Slice and enjoy! (For the best-ever flavor and texture, let them chill in the refrigerator for a few hours first…or just go for it, I don’t blame you).
    fudgy thick black bean healthy brownies

Video

Notes

*Refined coconut oil has a neutral flavor; if you use virgin coconut oil, it will have a coconut flavor. Pick whichever is your preference, or keep it simple and use canola oil, which has a neutral flavor. Olive oil with have a subtle flavor (which I like with chocolate, but it’s up to you).
**If you don’t have a food processor or high-speed blender, you can make this recipe in a regular blender by swapping 1 cup of tightly packed oat flour for the rolled oats.
***Mini chocolate chips distribute more evenly and nearly melt into the brownies, while keeping them super fudgy. You can swap regular chocolate chips instead of minis if you prefer.
 
This recipe yields a super tall, ultra thick, fudgy brownie. For a thinner brownie, halve all of the ingredients except the chocolate chips (use 2/3 cup total). The thinner brownies will bake in 24 to 25 minutes and be more low calorie.
 
  • TO STORE: Store black bean brownies in an airtight container at room temperature, or in the fridge for up to 1 week.
  • TO REHEAT: Enjoy leftovers at room temperature or, to make them extra fudgy, warm slightly in the microwave.
  • TO FREEZE: Cover the brownies uncut in the pan with foil and store frozen for up to 2 months. Let thaw overnight in the refrigerator.

Nutrition

Serving: 1brownie | Calories: 232kcal | Carbohydrates: 28g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Potassium: 286mg | Fiber: 4g | Sugar: 18g | Vitamin A: 7IU | Vitamin C: 0.003mg | Calcium: 63mg | Iron: 2mg

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