• 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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    { 20 comments… read them below or add one }

    Heather @ The Single Dish September 22, 2010 at 10:03 am

    I am drooling right now, these “smell” amazing, can’t wait to make some!!


    simi September 22, 2010 at 4:54 pm

    I don’t have canned pumpkin pie mix, just canned pumpin- would that be ok? and Apple sauce instead of Oil?


    heather September 30, 2010 at 5:36 pm

    Hi – I made these muffins last night but they did not fluff up like this. Any ideas what I did wrong? They were still yummy but just a little dense.


    Jennie @ seejennrun October 26, 2010 at 8:20 am

    These look delicious. Do you know approximately how many calories are in each muffin? I’m still a rough calorie counter and have a hard time determining the amount on baked goods. 🙂

    Thank you!


    Kathryn April 22, 2011 at 8:02 am

    Yummy! These look and sound so good! Please share your recipe with our readers by linking up at Muffin Monday. Thanks!



    Erin June 26, 2011 at 6:40 pm

    I am going to make these muffins tonight! Very excited…I will let you know how they turn out. By the way, I am a new reader and I am reading your book. I am a Registered Dietitian and totally agree with your philosophy on eating! I am very much an everything in moderation kinda girl! I started a blog a while back but I guess you could say I am revamping it. I have always wanted to write as a Dietitian, so I figured a blog would be a good place to do it. Looking forward to trying the muffins.


    Ashley@MyFoodNFitnessDiaries August 20, 2011 at 11:14 pm

    Just baked these… oh my, they are heavenly!! The smell, the taste, everything! Thank you for sharing.


    Amy October 2, 2011 at 11:27 pm

    Very good muffins. CHANGES: used canned pumpkin, then eyeballed cinnamon, clove, nutmeg & allspice (didn’t have any dried ginger on hand or else that would have gone in too. Instead of oil I used unsweetened applesauce (1:1). Broke open the sample one while still hot, hit it with a pat of butter and YUM… the rest are going on a canoe trip 🙂


    Erin @ MyLemonTwist October 12, 2011 at 9:56 am

    I smelling them through the computer…. delicious! Better than any candle! One question- can I substitute organic pumpkin instead of the pumpkin pie filling?


    Tina October 12, 2011 at 10:09 am
    Lori October 23, 2011 at 2:55 pm

    I just made my 3rd batch of them…I absolutely love them…I try a little something different each time! This time I added a little vanilla extract…Hope they came out ok!!!


    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!


    Tara January 31, 2016 at 7:35 am

    I made these tonight and they were so good! This is a great recipe, thank you!


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