Pumpkin Oat Muffins


Pumpkin and oatmeal muffins are thought of as a breakfast food, but make a nutritious snack any time of the day. Whether you are using fresh cooked pumpkin or canned, pumpkin oat muffins can be whipped up and cooked in less than an hour. The muffins are a welcome addition to lunch boxes and meals on the go.

Step 1

Spray the cups of a 12-cup muffin tin with non-stick spray. Line each cup with a cupcake paper liner. Set aside.

Step 2

Combine the flour, oats, brown sugar, baking powder, baking soda and pumpkin pie spice in a large bowl using a fork or whisk.

Step 3

Combine the pumpkin, milk, oil and egg in a second bowl. Use a hand mixer to thoroughly combine the ingredients.

Step 4

Pour the wet ingredients into the bowl of dry ingredients and mix until smooth.

Step 5

Spoon the mixture into the cupcake liners, filling each three-quarter's full.

Step 6

Bake in a 400 degrees Fahrenheit oven for 20 to 25 minutes or until the muffins are golden brown. Remove and allow to cool.

Things You'll Need

  • 12-cup muffin tin
  • Non-stick cooking spray
  • Cupcake paper liners
  • 1 1/2 cups all-purpose flour
  • 1 cup quick oats
  • 3/4 cup packed brown sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 1/2 tsp. pumpkin pie spice
  • 2 bowls
  • Fork or whisk
  • Hand mixer
  • 1 cup cooked pumpkin
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1 egg lightly beaten or 2 egg whites
Keywords: pumpkin muffins, oatmeal muffins, pumpkin oatmeal muffins

About this Author

G. K. Bayne is a freelance writer, currently writing for Demand Studios where her expertise in back-to-basics, computers and electrical equipment are the basis of her body of work. Bayne began her writing career in 1975 and has written for Demand since 2007.