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Oatmeal Pumpkin Muffins Recipe

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Servings:

Ingredients

1 1/2 cups all purpose flour
1 cup quick oats
3/4 cup brown sugar, firmly packed
1/2 cup dried cranberries or any dried fruit
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup canned pumpkin or sweet potato, pureed
1 teaspoon vanilla extract
3/4 cup skim milk
1/3 cup canola oil
1 large egg, slightly beaten

Container: muffin tin

Directions

PREP

20 mins

COOK

25 mins

READY IN

45 mins

Preheat oven to 400ºF
Line the muffin tin with foil muffin cups (liners). Foil is suggested because of the limited use of cooking oil in the ingredients. The foil will allow for ease of releasing baked muffin from liner. If no liners are used, coat each muffin section in the baking tin with vegetable oil or cooking spray.
In a large mixing bowl, combine flour, oats, brown sugar, cinnamon, cranberries, pie spice, baking powder, baking soda, and salt.
In medium mixing bowl, combine canned pumpkin or sweet potato puree, milk, eggs, oil, and vanilla, mixing together well.
Combine moist ingredients with dry ingredients, blending together just until moist.
Fill each muffin container in the pan with ingredient mixture. Bake for 20 to 25 minutes.

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Try these healthy pumpkin-flavored muffins for breakfast as a great start to your day or for a tasty afternoon snack. See how to make these muffins extra special by making your own pumpkin puree from a fresh pumpkin.

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oatmeal pumpkin muffins

Average of 4.50 out of 5 stars

Ratings (2)

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Reviewed By: English Kim's Rating:

Reviewed By: bermytaste's Review:

"Very good and versatile recipe - I added dates, nuts and fresh nutmeg. Not too sweet and very moist even though they were mini-muffins. These will be a staple in our home."