Low-Fat Oatmeal Pumpkin Muffins

Total Time
27mins
Prep
5 mins
Cook
22 mins

Really great consistency, and good flavor!

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Preheat to 400.
  2. Whisk the dry ingredients together.
  3. Wisk wet ingredients together.
  4. Combine the wet and the dry.
  5. Grease muffin cups or tins.
  6. Bake for 22-25 minutes and enjoy!
Most Helpful

5 5

This recipe was just what I was looking for! Something easy and nutritious (these are low fat and have a good amount of fiber) that actually tastes good. Well, I am no baker and this recipe was so easy. I just ate one of these muffins still warm from the oven and I have to say, these are pretty darn good! I had to use sweetened applesauce because it was what I had in my pantry, so I used a little less brown sugar to compensate (about 2 Tbsp less). I also substituted whole wheat flour for half of the all-purpose flour for some extra fiber (don't use all whole wheat flour - your muffins will be too dense). Other than that, I followed the recipe to a T. I think the next time I might try adding some flax seeds or chopped walnuts for some added protein and crunch (and healthy Omega-3s). I am going to freeze some of these so I have a quick and healthy breakfast or snack before a workout. Thank you so much for sharing!

4 5

Made these today and they turned up very good. Didn't have any pumpkin pie spice and only put 1 egg white in(think I just forgot to put the other one in) and it didn't seem to affect the taste at all. They were a little more dense than I expected but that may have been because I used whole wheat flour. Will definitely make again.. Thanks for an easy recipe with items I already had in my cabinet.

4 5

We enjoyed these, and I appreciate how healthy they are for me and the kids. I will definitely make them again. I rated them 4 stars out of 5 because the texture was quite different from a traditional muffin made with fat - it was a little chewy.