• Pumpkin Oatmeal Muffins

    January 20, 2009

    Oooooh, this was a good batch of muffins! :mrgreen:

    Makes 9 muffins


    • 1 cup all-purpose flour
    • 1 cup oats
    • 1/2 cup packed brown sugar
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1 1/4 cup canned pumpkin pie mix
    • 1 egg
    • 1 tbsp canola oil
    • 1/2 tsp cinnamon
    • 1/4 cup raisins
    • 1/4 cup walnuts
    • Preheat oven to 375*F
    • Coat muffin tin with non-stick cooking spray or line muffins cups.
    • Combine all ingredients in mixing bowl; blend well.
    • Pour batter evenly into muffin tins.
    • Bake for 18-20 minutes.
    • Allow to cool, and enjoy!

    These muffins smelled incredible while they were baking! Our apartment was filled with a sweet pumpkin pie aroma that made both Mal and I very excited to sample one of these muffins as soon as they came out of the oven.

    Our verdict: DELISH!!! The muffins were extremely soft and moist on the inside with a firm, slightly grainy top. The raisins and walnuts added crunch and chew, and the flavor was described by Mal as “just like pumpkin pie.”

    In addition to being simply delightful, these Pumpkin Oatmeal Muffins pack a powerful nutritional punch with lots of Vitamin A as well as Vitamin C, Vitamin K, Iron, Potassium (and others), and they’re a good source of fiber. Delicious and nutritious! :mrgreen:

    Spring it!

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    { 59 comments… read them below or add one }

    Natalie Boenker November 4, 2011 at 12:37 am

    These were SO yum, I made some changes, left our the rasins, did pecans instead of walnuts and used 1 can real pumpkin but they were SO good!


    Tracy November 20, 2011 at 10:22 pm

    These are delicious! I made a variation of them (some with chocolate chips, some without, using 1/2 WW and 1/2 AP flour) for me and my infant twins. We all loved them. Here’s our blog post about it: http://babieslovebakedgoods.blogspot.com/2011/11/heres-thanksgiving-confession-i-really.html


    Jas December 3, 2011 at 8:43 pm

    Yum! I just made the most amazing pumpkin bread but was looking for a healthier recipe to use the rest of the can of pumpkin and found these. Love that they have oats, and the TINY amount of oil they use compared to all other recipes! I’ll be trying these out in the morning so I can have warm muffins for breakfast. The rest will go in the freezer so I can dole them out one at a time over the next week.


    Rachel March 15, 2012 at 9:56 am

    These look amazing! I just ordered a new muffin tin specifically to bake these :) I was just wondering if you have nutritional information for this and other recipes. Thanks so much!


    Jill October 4, 2012 at 4:15 pm

    Is some kind of liquid missing. like milk? Mine wee just balls of hard dough after they baked. All other recipes have milk –just checking.


    Margaret July 29, 2013 at 3:22 pm

    I would love to try these, but I’d like to know the Nutritional Values, including the calories.


    Martina October 18, 2013 at 4:11 am

    Does it work also with cooked butternut squash and the pureed? Thanks.


    Tina October 18, 2013 at 6:34 am

    I’m not sure. I’ve only ever made them with pumpkin. It might work!


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