Pumpkin Oatmeal Muffins
Delight your taste buds with these moist and healthy Pumpkin Oatmeal Muffins—perfect for breakfast on the go or a wholesome snack. Packed with fall-inspired flavors like cinnamon and nutmeg, these muffins combine nutrient-rich pumpkin puree with hearty old-fashioned oats for a treat that's both satisfying and good for you. With just 15 minutes of prep time, this simple recipe comes together easily and can be customized with optional add-ins like chocolate chips or nuts for extra indulgence. Baked to golden perfection, these muffins are naturally sweetened with brown sugar and have a soft, tender crumb that will make them an instant family favorite. Whether you're embracing autumn vibes or looking for a year-round baked good, these pumpkin oatmeal muffins make for a delicious and versatile choice.
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Recipe Information
Ingredients
- 1 cup Old-fashioned oats
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1.5 teaspoons Cinnamon
- 0.25 teaspoon Nutmeg
- 0.5 teaspoon Salt
- 1 large Egg
- 1 cup Pumpkin puree
- 0.5 cup Brown sugar
- 0.5 cup Milk
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup Chocolate chips or chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the wells with cooking spray.
In a large mixing bowl, combine the old-fashioned oats, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until the dry ingredients are evenly mixed.
In a separate medium-sized bowl, whisk together the egg, pumpkin puree, brown sugar, milk, vegetable oil, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
If using chocolate chips or nuts, fold them into the batter with a spatula.
Divide the batter equally among the 12 muffin cups, filling each about 3/4 full.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your homemade pumpkin oatmeal muffins!
Nutrition Facts
Calories |
2357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.4 g | 140% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 37.5 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 2514 mg | 109% | |
| Total Carbohydrate | 312.4 g | 114% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 133.9 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 481 mg | 37% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1652 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
