Recipe by EW2012
"These muffins are a great autumn breakfast."
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no-stick cooking spray
whole wheat flour
pumpkin pie spice
1 1/4 cups
quick-cooking rolled oats
Excellent! I loved the base of the recipe. I made substitutions/additions based on our lifestyle:
Substituted egg whites for eggs, water for milk, brown sugar for white sugar, old fashioned oats for quick oats, molasses for maple syrup.
Added 1 tsp vanilla, 2 scoops protein powder, 1/4 cup each ground flax and chia seeds and 1/2 cup chopped nuts.
These did not turn out for me. They didn't have any flavor and were quite dense. No one really wanted a second one.
I have gall bladder problems and was looking for something low fat to make for the holidays. This recipe has no oil! And the muffins are soft and moist. Very delicious.
I increased the baking powder/baking soda to a full teaspoon each, used pure maple syrup and because I did not have quick cooking oats on hand, I ran equal amounts old fashioned oats down through my blender until it was the consistancy of whole wheat flour. I was able to get 12 big muffins out of one recipe. Baked at 350*, they were done at 22 minutes. My family loved these muffins, they are GONE. We seriously at them all at breakfast.
Great muffins, very moist and flavourful. Recipe actually makes closer to 7 or 8 muffins, or maybe my muffin pan is just smaller.
They are quite sweet, almost more of a dessert than a breakfast item, although so tasty you will want to eat them first thing in the morning anyway.
Excellent! Very moist. Used buttermilk vs regular milk and added raisins, walnuts and diced candied ginger. Perfect at 23 minutes.
Delicious, moist and tender muffin. Got the "thumbs up" too from DH who is a fussy eater. I even cut the white sugar back to 1/4 c. and did spices to taste (I didn't have pumpkin pie spice so I also added ginger and cloves). I like how much pumpkin this recipe uses and will make these again for sure. Next time I will add crushed walnuts. Thanks EW2012!
Easy to make and delicious. Healthier than many other recipes. I increased the number of servings to 8 and let the recipe recalculate ingredient amounts so that I could use the entire can (15 oz) of pumpkin. I got 12 cupcake sized muffins and a mini loaf.
* Percent Daily Values are based on a 2,000 calorie diet.
October Oatmeal Pumpkin Muffins
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 30
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These muffins are moist and tasty, and freeze well.
These moist muffins are bursting with spice and pumpkin flavor.
These delicious muffins are a low-fat version of a pumpkin bread recipe.