Total Time
Prep 15 mins
Cook 18 mins

Another favorite muffin recipe at our house. This recipe makes two dozen regular size muffins or 4 dozen mini or "gem" sized muffins. They keep great in the freezer and are perfect for a nutritious, delicious snack or breakfast carb choice. You could add chopped nuts and/or raisins or chopped dates, but my bunch likes them "plain". When you bake them, your house will smell so good!

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Into a large bowl measure and mix the oats, pumpkin purree, brown sugar, oil, buttermilk, eggs and water. Let this mixture sit while you measure the dry ingredients.
  3. Into a medium bowl measure the flour, spices, baking powder and salt. Mix together with a wire whisk.
  4. Pour dry ingredients into the pumpkin mixtue and stir together just until dry ingredients are moistened.
  5. Spray muffin cups with spray realease.
  6. Fill muffin cups a little more than half full.
  7. Bake regular sized muffins for 18 - 20 minutes, smaller muffins for 15 - 16 minutes.
  8. Let muffins sit in pans for 3 or 4 minutes then gently turn out onto baking rack to cool completely.
Most Helpful

4 5

I thought these were pretty good. I don't really care much for the texture of whole wheat, so I used regular white flour, and made my own sour milk instead of using buttermilk. The muffins are definitely very moist & soft. The pumpkin & spice flavor is really really good. I only thought they could be a little sweeter. I have a horrible sweet tooth I guess and am used to my muffins being a little more on the sweeter side. I may try again adding some raisins instead of adding more sugar, but all in all it is a good recipe.

5 5

Yum! These were delicious. I used white flour and substituted the buttermilk with ordinary milk which I curdled with a teaspoon of white vinegar. I also used cooked mashed pumpkin instead of canned. The spices were perfect together and the level of sweetness is just right. <br/>The first 12 were made as per the recipe. I'm watching my waistline and these are very low in calories. But then I stirred in sunflower seeds, raisins and coconut and made muffins for my family which they all loved. This recipe is a keeper!

4 5

Great muffins, made as directed, the larger sized ones. Served with butter and honey, just the way DH likes them. My co-workers tomorrow will not be so lucky as I'm serving as is, sans butter and honey -- still good! And they will go great with morning coffee or tea! Thanks, Knitting Granny! Made for Best of 2011 Cookbook tag game as recommended by Charlotte J.