Moist Oatmeal Pumpkin Muffins

Total Time
30mins
Prep
10 mins
Cook
20 mins

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!!!

Skip to Next Recipe

Ingredients

Nutrition

Directions

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

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.

5 5

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!

5 5

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