Pumpkin Pie Oat Flour Muffins Recipes

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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 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 PIE-OAT FLOUR MUFFINS



Pumpkin Pie-Oat Flour Muffins image

I wanted to make pumpkin muffins that were gluten free, healthy, delicious, and easy, so I included oat flour. Chocolate chips or walnuts are optional.

Provided by Lauren Munos Wylie

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 45m

Yield 12

Number Of Ingredients 14

1 ½ cups oat flour
½ cup packed brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
1 cup pumpkin puree
2 eggs
½ cup honey
¼ cup unsweetened applesauce
¼ cup vegetable oil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line with paper liners.
  • Mix oat flour, brown sugar, baking powder, cinnamon, baking soda, nutmeg, ginger, cloves, and salt together in a large bowl using a fork. Combine pumpkin puree, eggs, honey, applesauce, and oil in a separate bowl. Add pumpkin mixture to flour mixture and stir using a spatula until well combined.
  • Spoon batter into the prepared muffin tin, filling cups 3/4 full.
  • Bake until a fork or toothpick inserted in a cupcake center comes out clean, 22 to 25 minutes.

Nutrition Facts : Calories 186 calories, Carbohydrate 31.3 g, Cholesterol 31 mg, Fat 6.6 g, Fiber 2 g, Protein 2.9 g, SaturatedFat 1.2 g, Sodium 205.8 mg, Sugar 21.8 g

OAT FLOUR PUMPKIN MUFFINS



Oat Flour Pumpkin Muffins image

Oat flour pumpkin muffins are hearty, delicious healthy pumpkin muffins made with just a few simple ingredients! No refined flour, sugar, butter, or dairy!

Provided by Kelli Shallal MPH RD

Categories     Breakfast     Snack     Snacks

Time 28m

Number Of Ingredients 13

3 cups rolled oats ((2.75 cups oat flour))
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup Unsweetened Vanilla Almond Milk
½ cup honey
2 eggs
1 tsp nutmeg
1 tsp cinnamon
1 tsp ground allspice
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup pumpkin seeds
1/4 cup rolled oats

Steps:

  • Preheat oven to 350F.
  • Using a food processor grind 3 cups of old fashioned rolled oats into fine oat flour. You want 2.75 cups of oat flour so if you end up short, grind more oats into flour. You want to grind so that your oat flour is **very fine. (or you can purchase fine oat flour.)
  • In a large bowl, whisk together honey, eggs, pumpkin puree, and unsweetened vanilla almond milk.
  • In another bowl mix nutmeg, cinnamon, allspice, salt, baking soda, and baking powder with the oat flour.
  • Next, add the wet mixture to the flour mixture and mix until totally combined. The batter will be a little sticky, that's okay.
  • Let the mixture sit for five minutes.
  • Grease muffin tin with oil. Use a ice cream scoop or muffin scoop to add batter into each muffin hole.
  • Sprinkle the top with pumpkin seeds and oats for garnish.
  • Bake for 15-18 minutes until inserted toothpick comes out clean.
  • Let cool COMPLETELY so they aren't crumbley, but if you can't wait that long it will still be delicious!

Nutrition Facts : ServingSize 1 muffin, Calories 141 kcal, Carbohydrate 28 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 215 mg, Fiber 3 g, Sugar 13 g

PUMPKIN AND OAT FLOUR MUFFINS



Pumpkin and Oat Flour Muffins image

These pumpkin and oat flour muffins are a delicious, yet healthier version of pumpkin muffins. These muffins are made with oat flour instead of refined wheat flour. They're also dairy-free and have maple syrup as a sweetener.

Provided by Mavis K.

Categories     Breakfast

Time 40m

Number Of Ingredients 12

1½ cups oat flour ((144 g))
1 tbsp pumpkin pie spice
½ tsp cinnamon
2½ tsp baking powder
½ tsp salt
2 large eggs ((122 g))
1 cup pumpkin puree ((230 ml))
½ cup canola oil ((85 ml))
½ cup maple syrup ((136 ml))
1 tsp vanilla extract
¾ cup rolled oats ((68 g))
¼ cup pumpkin seeds ((37 g; plus more to sprinkle on top))

Steps:

  • Preheat oven to 360˚F.
  • In a large mixing bowl, pour the flour, pumpkin pie spice, cinnamon, salt, and baking powder and whisk together.
  • Put the eggs, pumpkin puree, canola oil, maple syrup, and vanilla extract in a separate bowl and whisk until smooth.
  • Pour the wet ingredients into the dry ingredients and mix with a spoon or rubber spatula; it's fine if there are lumps in the batter.
  • Using a rubber spatula, fold in the rolled oats and ¼ cup of pumpkin seeds.
  • Divide the batter evenly into prepared muffin tins (use muffin liners, if desired) and sprinkle some pumpkin seeds on top of each batter.
  • Bake in the oven for 25-30 minutes or until a toothpick inserted in the middle comes out mostly clean with some moist crumbs.
  • Take the muffins out of the oven and out of the muffin tins. Place them on a wire rack and let cool to room temperature before serving.

Nutrition Facts : Calories 229 kcal, Carbohydrate 25 g, Protein 5 g, Fat 13 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 31 mg, Sodium 18 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 11 g, ServingSize 1 serving

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 PIE MUFFINS



Pumpkin Pie Muffins image

I made this recipe this fall when I was craving something seasonal. After trying other recipes that just lacked that homey pumpkin-pie taste, I decided to make my own. It makes about 24 large muffins or 6 muffins and a loaf. Even though they last well in the refrigerator, you may want to halve the recipe for individuals or small families. Add some cream cheese frosting and they'd make great cupcakes.

Provided by PChicki

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 50m

Yield 24

Number Of Ingredients 10

1 ½ cups whole wheat flour
1 ½ cups all-purpose flour
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 ½ teaspoons salt
1 (30 ounce) can pumpkin pie filling (such as Libby's®)
3 cups white sugar, or more to taste
½ cup vegetable oil
½ cup water
4 large eggs

Steps:

  • Preheat oven to 330 degrees F (166 degrees C). Grease 24 muffin cups or line with paper liners.
  • Mix whole wheat flour, all-purpose flour, pumpkin pie spice, baking soda, and salt together in a large bowl. Whisk pumpkin pie filling, sugar, oil, water, and eggs together in a separate bowl until just mixed. Stir flour mixture, about 1/4 cup at a time, into pumpkin mixture until batter is just combined. Fill muffin cups with batter just below the brims.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. Cool muffins on a wire rack.

Nutrition Facts : Calories 241.1 calories, Carbohydrate 46.1 g, Cholesterol 31 mg, Fat 5.7 g, Fiber 4.1 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 336.4 mg, Sugar 25.1 g

PUMPKIN OAT MUFFINS



Pumpkin Oat Muffins image

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

Provided by Diana Adcock

Categories     Quick Breads

Time 20m

Yield 12 serving(s)

Number Of Ingredients 13

1 cup unbleached flour, Sifted
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup pumpkin, Canned, Mashed
1/2 cup brown sugar, Packed
1 large egg, Slightly Beaten
1/4 cup milk
1/4 cup vegetable oil
1 cup quick-cooking oats
1/2 cup raisins
crumb topping

Steps:

  • Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside.
  • Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well.
  • Add dry ingredients all at once, stirring just enough to moisten.
  • Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full.
  • Sprinkle with crumb topping.
  • Bake in 400 degree F. oven 18 to 20 minutes or until golden brown.
  • Serve hot with homemade jelly or jam.
  • CRUMB TOPPING:
  • Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl.
  • Mix until crumbly.

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