Harvest Time Pumpkin & Oatmeal Muffins

Total Time
Prep 10 mins
Cook 22 mins

Get your nutritional boost from these moist and handy muffins

Ingredients Nutrition


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


Most Helpful

These are quite moist and very filling! I used half brown sugar-half Splenda and I don't keep pumpkin pie spice, so used cinnamon, allspice, ginger and nutmeg to equal 1 1/2 teaspoons. Might add more next time, though. I also left out raisins (don't like 'em!) and added sliced almonds instead, but will try with walnuts also. I skipped the paper liners also. I will be making them again. Thanks for posting.

Outta Here June 03, 2008

Pretty good. I used 1c whole-wheat flour and 1c white. Instead of the oil I used 1/3c unsweetened applesauce. And I ran out of oats after 2/3c....so that's all I used. Otherwise - I made no changes. They are pretty heavy muffins (which probably is what makes them so filling!!), but still soft and chewy. I wrapped & froze them individually & have had one for breakfast for the last 2 or so days. Good & filling. Personally - I am a HUGE fan of pumpkin and pumpkin pie spice. I felt both of these flavors were too subtle for my taste in this recipe. That said - I think this recipe is a keeper....but I'll just up the amount of pumpkin & spice and go from there.... THANKS for sharing!

LillyZackMom October 27, 2006

I did half whole wheat flour, and half unbleached. I accidently forgot the sugar, but they were still delicious.

kimcroninmeltzer November 08, 2005

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