October Oatmeal Pumpkin Muffins25 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 40 min
“These muffins are a great autumn breakfast.” - by EW2012
Original recipe yields 6 large muffins
- Preheat oven to 375 degrees F (190 degrees C). Spray 6 muffin cups with cooking spray.
- Whisk all-purpose flour, whole wheat flour, sugar, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Stir pumpkin puree, milk, eggs, and maple syrup into the dry ingredients until batter is smooth; fold oats into batter. Scoop batter into prepared muffin cups, filling them to the top.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 30 minutes; set aside to cool 5 to 10 minutes before serving.
Amount Per Serving (6 total)
- 264 cal
- 3.3 g
- 53.4 g
Based on a 2,000 calorie diet
Reviews (25)Rate This Recipe
"I have gall bladder problems and was looking for something low fat to make for the holidays. This recipe has no oil! And the muffins are soft and moist. Very delicious...." See more"
"Excellent! I loved the base of the recipe. I made substitutions/additions based on our lifestyle: Substituted egg whites for eggs, water for milk, brown sugar for white sugar, old fashioned oats f..." See moreor quick oats, molasses for maple syrup. Added 1 tsp vanilla, 2 scoops protein powder, 1/4 cup each ground flax and chia seeds and 1/2 cup chopped nuts."
"Great muffins, very moist and flavourful. Recipe actually makes closer to 7 or 8 muffins, or maybe my muffin pan is just smaller. They are quite sweet, almost more of a dessert than a breakfast item, ..." See morealthough so tasty you will want to eat them first thing in the morning anyway."
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