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    You are in: Home / Recipes / Moist Oatmeal Pumpkin Muffins Recipe
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    Moist Oatmeal Pumpkin Muffins

    Moist Oatmeal Pumpkin Muffins. Photo by GaylaJ

    1/1 Photo of Moist Oatmeal Pumpkin Muffins

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    sherrill tello's Note:

    Since I discovered my husband has diabetes, I have been trying to add more fiber rich foods to my families diet. The oatmeal in this recipe helps with this, and the kids and everyone else realy like these moist treats. Try them!!!

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      heat oven to 375*F.
    2. 2
      Grease and flour muffin tins, or use paper liners.
    3. 3
      in large mixing bowl, mix together all ingredients except nuts, blend until just combined.
    4. 4
      Do not over mix.
    5. 5
      Stir in nuts.
    6. 6
      Fill prepared muffin tins three fourths full.
    7. 7
      Bake for 18 to20 minutes, or until muffins test done.
    8. 8
      Cool in pan or on a wire rack.
    9. 9
      ENJOY!

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on September 12, 2009

      I love this recipe. I substituted 1/2 of applesauce for the oil. I used spelt flour instead of regular flour to make it gluten free. I did embellish on the spices adding cinnamon, nutmeg, ginger and cloves. I also added dark chocolate chips. They are yummy and moist.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 22, 2009

      55

      What a nice treat! I had to find a healthy and tasty muffin recipe for my husband and this certainly filled the bill. I did make a few changes. Since he eats the muffins for a full breakfast, I made them in my jumbo muffin pan and it yielded 9 he-man sized muffins. I used 1/4 C oil/1/4 C of applesauce to replace the 1/2 C oil. I used 1/2 C brown sugar/1/2 C molasses to replace the C of brown sugar. I used 3/4 C of oats/1/4 C of 100% bran in place of all oats and I added a bit extra pumpkin pie spice and an additional tsp of cloves hoping to add flavor as many reviewers stated they were bland. I have just about finished my muffin and it is very filling...I won't have to eat lunch today! Yummy! Oh...if you choose to use the jumbo muffin pan, I reduced the cooking temperature to 350 degrees and baked for 27 minutes. The result was perfect!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 01, 2002

      55

      This recipe was easy and the muffins super moist. Very healthy ingredients and my family absolutely ate them up...literally. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (40)

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    Nutritional Facts for Moist Oatmeal Pumpkin Muffins

    Serving Size: 1 (1375 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 175.0
     
    Calories from Fat 77
    44%
    Total Fat 8.6 g
    13%
    Saturated Fat 1.0 g
    5%
    Cholesterol 31.0 mg
    10%
    Sodium 210.7 mg
    8%
    Total Carbohydrate 21.6 g
    7%
    Dietary Fiber 1.2 g
    4%
    Sugars 9.4 g
    37%
    Protein 3.6 g
    7%

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