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

    Moist Pumpkin Oatmeal Muffins. Photo by mersaydees

    1/3 Photos of Moist Pumpkin Oatmeal Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    33 mins

    15 mins

    18 mins

    Knitting Granny's Note:

    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!

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    Serves: 24



    Units: US | Metric


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

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    Ratings & Reviews:

    • on August 02, 2011


      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.

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    • on June 17, 2013


      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!

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    • on February 20, 2012


      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.

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    Read All Reviews (4)


    Nutritional Facts for Moist Pumpkin Oatmeal Muffins

    Serving Size: 1 (63 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 122.4
    Calories from Fat 32
    Total Fat 3.6 g
    Saturated Fat 0.5 g
    Cholesterol 31.3 mg
    Sodium 156.5 mg
    Total Carbohydrate 20.3 g
    Dietary Fiber 1.5 g
    Sugars 9.6 g
    Protein 3.2 g

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