One Bowl Pumpkin Oatmeal Muffins Recipe 45

PUMPKIN OATMEAL MUFFINS

Pumpkin Oatmeal Muffins image

These prizewinning muffins, created by Best Pumpkin Recipe Contest Winner Victoria Meacham of Albany, Ore. This was published in Quick and Simple Magazine. Makes a nice yummy moist muffin. The recipe says to add 1/2 cup raisins and 1/2 cup of walnuts, but if you want you can reduce the amount and just add 1/4 cup raisins and 1/4 cup walnuts.

Provided by Marz7215

Categories Breakfast

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1 cup quick oats
3/4 cup packed brown sugar
1/2 cup raisins
1/2 cup walnuts
1 large egg, beaten
1/3 cup vegetable oil
3/4 cup milk
1 cup solid-pack canned pumpkin

Steps:

Preheat oven to 400ºF.
Line a 12-cup muffin tin with paper liners. Combine flour, baking powder, baking soda and pumpkin pie spice in a large bowl; then stir in oats, brown sugar, walnuts, and raisins.
In a medium bowl, combine egg, oil, milk and pumpkin, blending well.
Stir pumpkin mixture into dry ingredients until just moist. Fill muffin tins with batter and bake for 22 to 25 minutes, until tops spring back when lightly touched.

Nutrition Facts : Calories 262.1, Fat 10.9, SaturatedFat 1.7, Cholesterol 17.6, Sodium 211.2, Carbohydrate 38.2, Fiber 2.3, Sugar 17.9, Protein 4.7

ONE-BOWL PUMPKIN OATMEAL MUFFINS RECIPE - (4/5)

One-Bowl Pumpkin Oatmeal Muffins Recipe - (4/5) image

Provided by Iggiewoman

Number Of Ingredients 12

Ingredients

1 cup brown sugar
1 cup white flour
1 cup wholewheat flour
1/2 cup oil
2 eggs
1 (15-ounce) can of pumpkin purée
1/4 cup water
1 cup oatmeal
1 1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 tablespoon pumpkin pie spice
1 cup walnuts, roughly chopped

Steps:

Combine all the dry ingredients in a large mixing bowl. Mix well, then add the oil, eggs, and water, then mix until just combined. Pour into a pre-greased 12-muffin pan; fill each muffin cup 3/4 of the way. Bake for 20 to 22 minutes at 350°F.

OCTOBER OATMEAL PUMPKIN MUFFINS

October Oatmeal Pumpkin Muffins image

These muffins are a great autumn breakfast.

Provided by EW2012

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 40m

Yield 6

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 263.8 calories, Carbohydrate 53.4 g, Cholesterol 63.6 mg, Fat 3.3 g, Fiber 4.2 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 710.8 mg, Sugar 27.5 g

PUMPKIN-BANANA-OAT MUFFINS

Pumpkin-Banana-Oat Muffins image

Delicious, healthier, grab-and-go snack combines oats, pumpkin, and banana with autumn spices and Greek yogurt.

Provided by Alyssa Parisette-Sparks

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 50m

Yield 12

Number Of Ingredients 22

Ingredients

1 cup all-purpose flour
1 cup oat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 stick butter, softened
½ cup brown sugar
¼ cup white sugar
2 eggs
½ cup vanilla Greek yogurt
1 teaspoon vanilla extract
1 cup pumpkin puree
¾ cup mashed ripe bananas
½ cup semisweet chocolate chips
½ cup chopped toasted pecans
1 cup vanilla-coconut granola
¾ cup semisweet chocolate chips
½ cup chopped toasted pecans

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a bowl.
Combine butter, brown sugar, and white sugar in a separate bowl and mix well using an electric mixer. Add eggs, yogurt, and vanilla extract and mix again on medium speed. Add pumpkin puree and mashed bananas and blend. Fold in chocolate chips and pecans. Stir flour mixture into batter.
Combine granola, chocolate chips, and pecans in a bowl and set topping aside.
Spoon batter into the prepared muffin cups, filling each 2/3 full. Sprinkle with topping.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Nutrition Facts : Calories 427.2 calories, Carbohydrate 51.1 g, Cholesterol 51.8 mg, Fat 23.9 g, Fiber 5 g, Protein 7.2 g, SaturatedFat 9.5 g, Sodium 469.1 mg, Sugar 29 g

HARVEST TIME PUMPKIN & OATMEAL MUFFINS

Harvest Time Pumpkin & Oatmeal Muffins image

Make and share this Harvest Time Pumpkin & Oatmeal Muffins recipe from Food.com.

Provided by That Napa Chicken R

Categories Quick Breads

Time 32m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups all-purpose flour
1 cup quick oats
3/4 cup brown sugar, firmly packed
1/2 cup raisins
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1 cup canned pumpkin
3/4 cup nonfat milk
1/3 cup oil
1 egg, lightly beaten

Steps:

Preheat oven to 400 degrees and line a 12-cup muffin tin with paper cases.
Combine dry ingredients in a large bowl.
In another, medium bowl, combine the pumpkin, milk, oil and egg, blending well.
Stir pumpkin mixture into dry ingredients until the dry ingredients are just moist.
Fill muffin cases evenly and bake for 22-25 minutes.

Nutrition Facts : Calories 225.9, Fat 7.2, SaturatedFat 1.1, Cholesterol 17.9, Sodium 212.9, Carbohydrate 37.5, Fiber 1.9, Sugar 18.4, Protein 4.2

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