Pumpkin Oatmeal Muffins Recipes

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PUMPKIN OAT MUFFINS



Pumpkin Oat Muffins image

It isn't considered Thanksgiving or Christmas in my house until these are on the table. Enjoy the flavors of pumpkin pie in easy-to-eat muffin form. &mdashCarol Hale, Sarver, Pennsylvania

Provided by Taste of Home

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 17

1 cup all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg, room temperature, lightly beaten
3/4 cup canned pumpkin
1/4 cup 2% milk
1/4 cup canola oil
1 cup old-fashioned oats
1/2 cup raisins
TOPPING:
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
3/4 teaspoon pumpkin pie spice
1 tablespoon cold butter

Steps:

  • Preheat oven to 375°. In a large bowl, combine the first 6 ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. Stir in oats and raisins. , Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the brown sugar, flour and pie spice; cut in butter until crumbly. Sprinkle 1 rounded teaspoon over each muffin. Bake at 375° for 15-20 minutes or until a toothpick comes out clean., Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 138 calories, Fat 5g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 151mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

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

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

PUMPKIN OAT BRAN MUFFINS



Pumpkin Oat Bran Muffins image

"The aroma from these muffins is especially wonderful in the fall. They're healthy and yummy and disappear quite quickly. They also freeze well." Irene Robinson - Cincinnati, Ohio

Provided by Taste of Home

Time 35m

Yield 9 muffins.

Number Of Ingredients 10

1-1/2 cups oat bran
1/2 cup all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 large egg whites
1 cup canned pumpkin
1/2 cup fat-free milk
2 tablespoons canola oil

Steps:

  • In a small bowl, combine the first six ingredients. In another bowl, whisk the egg whites, pumpkin, milk and oil until well blended. Stir into dry ingredients just until moistened. , Coat muffin cups with cooking spray; fill half full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 155 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 246mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 4g fiber), Protein 5g protein.

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

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

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

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 OATMEAL MUFFINS



Pumpkin Oatmeal Muffins image

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

Provided by Engineer in the Kit

Categories     Breakfast

Time 45m

Yield 6 giant muffins, 6 serving(s)

Number Of Ingredients 12

1 cup oats
1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon clove
1/2 teaspoon sea salt
1/2 teaspoon baking soda
3/4 cup rice milk
1 cup canned pumpkin
1/4 cup applesauce

Steps:

  • Blend the oats in a blender or food processor, until they are tiny crumbs.
  • In a big bowl, mix first 9 ingredients.
  • In a measuring container mix the last 3 ingredients.
  • Stir the wet mix into the dry mix until moistened.
  • Fill muffin tin and bake at 400F for 25 minutes. It is done when a toothpick inserted in the middle comes out clean.
  • This recipe makes 6 big muffins.

Nutrition Facts : Calories 323.4, Fat 2.5, SaturatedFat 0.5, Sodium 540.3, Carbohydrate 68.2, Fiber 5.2, Sugar 19.1, Protein 8.2

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