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October Oatmeal Pumpkin Muffins

October Oatmeal Pumpkin Muffins

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    40 m
EW2012

EW2012

These muffins are a great autumn breakfast.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 53.4g
  • 17%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 711 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Spray 6 muffin cups with cooking spray.
  2. 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.
  3. 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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

kel7298
42

kel7298

1/21/2013

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 for 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.

SSWARING
27

SSWARING

11/18/2012

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.

Sarah Jo
14

Sarah Jo

12/7/2012

I increased the baking powder/baking soda to a full teaspoon each, used pure maple syrup and because I did not have quick cooking oats on hand, I ran equal amounts old fashioned oats down through my blender until it was the consistancy of whole wheat flour. I was able to get 12 big muffins out of one recipe. Baked at 350*, they were done at 22 minutes. My family loved these muffins, they are GONE. We seriously at them all at breakfast.

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