Moist Oatmeal Pumpkin Muffins

"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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photo by Ruzanna M. photo by Ruzanna M.
photo by Ruzanna M.
photo by Jennifer photo by Jennifer
photo by GaylaJ photo by GaylaJ
Ready In:
30mins
Ingredients:
12
Yields:
24 muffins
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ingredients

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directions

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

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Reviews

  1. cstauers
    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.
     
  2. NJNannie
    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!
     
  3. Penny in TX
    This recipe was easy and the muffins super moist. Very healthy ingredients and my family absolutely ate them up...literally. Thanks!
     
  4. Matt S.
    Best recipe for muffins ever. Applesauce for oil, half wheat flour and half white flour. Extra cinnamon 2 tsp along with the regular amount of pumkin pie spice. Can also substitute for one cup of the white flour, half cup wheat flour and half culture protein powder. Never use paper liners. Spray Pam on regular metal baking muffin pans.
     
  5. bdkulhanek
    This is a great recipe that is easlily adapted. I made these muffins using half WW pastry flour, 1/4 c applesauce and 1/4 c oil. For the spices I used 2 tsp cinnamon, 1tsp nutmeg, 1/2 tsp ginger and 1/4 tsp cloves. I also chopped 1/2 c. pecans up really fine and tossed them in there for some added protein. DD doesn't like nuts, but I like the extra protein they add so I hide them! Sshh, don't tell her! I just had one warm from the oven and it was yummy. I think that next time I will add a diced, tart apple. My kiddos will love these for breakfast in the morning. Thanks!
     
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Tweaks

  1. erinschlueter
    I love this recipe! I made a few small changes. I cut the sugar by 25%, used applesauce + 1 Tbsp of Olive oil instead of canola oil, and added fresh grated ginger.
     
  2. Celeste S.
    These were so light and fluffy they could pass for cupcakes. They are lightly sweetened so frosting would make them just right as a healthy alternative for cupcakes. I substituted grape seed oil for canola oil and they were just fine. My daughter is a winter baby and these will be the cupcakes that I bring to her class every year. Love fiber!!!
     
  3. momaphet
    These were good but nothing out of the ordinary. I subbed half applesauce for oil , and used whole wheat pastry flour. Even using old fashioned oats they weren't very oaty. I used 4 tsp of cinnamon 1 tsp ginger and 1 tsp nutmeg with a little clove and the still weren't too spiced. I think a little orange zest would give them some zing.
     
  4. Chef Argyle
    I was looking for something quick for breakfast for me and my 18-month old, and we both LOVE these muffins!!! I substituted applesauce for the oil, blue agave for half of the sugar, and used 1/4 cup of water. I didn't have pumpkin pie spice, so I used a combination of cinnamon, cloves, nutmeg, and allspice. Delicious and satisfying!
     
  5. madriley61
    This is a great recipe, I love the taste and texture the oatmeal adds. I like to leave out the nuts and use dried cranberries instead.
     

RECIPE SUBMITTED BY

Hi, my name is sherrill. I am from Orem Utah. I do day care in my home. I have three kids, 1 girl, Brianna, and 2 boys, Brady & Rudy. My favorite cook books are usualy the ones put out by groups such as church wards,shop with a cop, habitat for humanity, etc. You know the ones writen by real people. I graduated from American Fork high school in 1979.
 
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