A wonderful autumnal breakfast would be these oatmeal pumpkin muffins.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 large muffins |
Ingredients
- no-stick cooking spray
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- ½ cup white sugar
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 ¼ cups pumpkin puree
- ½ cup milk
- 2 eggs, beaten
- ¼ cup maple syrup
- ¾ cup quick-cooking rolled oats
Instructions
- Preheat the 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 flour mixture 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.
- Recipe quantities supply enough batter for 6 very large muffins, 9 regular-sized muffins, or 12 miniature muffins. Larger muffins may need the full baking time.
Nutrition Facts
| Calories | 264 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 1 g |
| Sodium | 711 mg |
| Sugars | 28 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Yummy! I doubled the recipe and got 24 regular sized muffins.
Very, very good muffins! This a keeper. And virtually no fat!
I chose this recipe because it doesn’t use brown sugar, which I was out of. I also didn’t have whole wheat flour so just used the the specified amount in white flour – in other words, twice the amount of white flour as called for in the recipe and omitted the whole wheat flour. I used old fashioned oats rather than quick oats, and I was almost out of maple syrup – had about 1 T. – so I made up the difference with dark corn syrup. Lastly, I added: 1 t. pure vanilla extract, 1 t. maple flavoring, 1 c. frozen, thawed blueberries and 1 c. raisins. The batter was thin, however they cooked up beautifully in about 20-25 minutes. As someone else suggested, I upped the serving size to eight and used the automatically adjusted ingredient measurements. I have a 12-muffin tin and ended up with 22 muffins approximately 2-2.5 inches high and three inches wide.
Best fall muffin recipe! Oversized and so flavorful without being too sweet. I used brown sugar instead of white and molasses for half of the maple syrup. Great to have on hand for a grab and go breakfast.
Simple and quick as is. Lots of flavor.
Delicious! Makes the house smell great too! I added raisins and pumpkin seeds left out the sugar and they came out very nice!
Very good. I will be making these often. They are low fat and the oatmeal gives them a higher fiber content than regular. I used regular oats. I let the oats soak in the measured milk and maple syrup while measuring my dry ingredients. Did just “wing” the spices as I do not keep a separate pumpkin spice blend. This made 24 mini muffins.
I added a tsp of cranberries and 1 tsp of raisins to each muffin. I would love to try some walnuts in the next batch. Also added 10 extra minutes to the baking time because of the raisins and cranberries. Very good taste. Even family who don’t like pumpkin devoured them!
6 nice big muffins, kids loved
Added pecan bits, otherwise followed recipe exactly. really tasty. I always make sure to use fresh spices and I think that is essential here for that special bite!!
I love this recipe! I’ve made it many times. I generally add mini chocolate chips and ground pecans or walnuts, about a cup of each. I also use old-fashioned oats instead of quick cooking. I add a teaspoon of vanilla, also. And I use all unbleached all purpose flour, no whole wheat flour.
Both hubby and I enjoyed the muffins and made 1 dozen nicely sized. The only change I made was that I did not have maple syrup so I used brown sugar and melted butter to make 1/4 of liquid, and just threw the entire 15oz can of pumpkin I had left over in. They came out great, and I would definitely make them again.
It came out OK. The second time I did some substitutions. Used: Homemade oat flour instead of whole wheat flour; Publix biscuit mix instead of allpurpose flour; Coconut sugar instead of white sugar; Three eggs of Publix liquid eggs. I also used extra dark maple syrup and added 1/4 cup honey. I added raisins and chopped walnuts. My guest liked the second batch best.
Used Swerve in place of sugar and molasses in place of maple syrup. Subbed ginger and allspice for some of the other spices, and added about 1 cup of chopped pecans. I got 12 regular size muffins and they were done in 25 minutes – maybe would have been better at 23 minutes.
easy to make, no butter or oil.. warm with a tad of butter is wonderful..not over sweet either
They were delish!
Great!
Very, very tasty. I just wish they would rise high. I even added the extra soda and baking powder like others suggested. I’ll still make them again. They were excellent with dried cranberries added in.
I really wanted to like these, but they were a failure. I followed the recipe to the letter, it was too easy to screw it up. Wrong. Toothpick came out clean but after cooling 10 minutes, the muffins fell apart when turning out of my silicon pan. Perhaps I should have cooled them longer. The results were pretty bland. I won’t try these again.
Great recipe! I blended the oatmeal in a Vitamix and followed the rest of the recipe as written. This change resulted in a lighter, fluffier texture and a beautifully domed top. It also increased the yield to an even dozen regular-sized muffins. Tossed in 1/3 cup each of chopped pecans and mini chocolate chips. Yum!.
I thought they came out good, I only added raisins and I like the texture the oats give. The recipe said yield 6 but it made 12 regular size for me