October Oatmeal Pumpkin Muffins Recipe - Allrecipes.com
October Oatmeal Pumpkin Muffins Recipe
  • READY IN 40 mins

October Oatmeal Pumpkin Muffins

Recipe by  

"These muffins are a great autumn breakfast."

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Ingredients Edit and Save

Original recipe makes 6 large muffins Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Spray 6 muffin cups with cooking spray.
  2. Whisk all-purpose flour, whole wheat flour, sugar, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Stir pumpkin puree, milk, eggs, and maple syrup into the dry ingredients until batter is smooth; fold oats into batter. Scoop batter into prepared muffin cups, filling them to the top.
  3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 30 minutes; set aside to cool 5 to 10 minutes before serving.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • Recipe quantities supply enough batter for 6 very large muffins, 9 regular-sized muffins, or 12 miniature muffins. Larger muffins may need the full baking time.
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Reviews More Reviews

Most Helpful Positive Review
Jan 21, 2013

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.

 
Most Helpful Critical Review
Feb 19, 2013

These did not turn out for me. They didn't have any flavor and were quite dense. No one really wanted a second one.

 
Nov 18, 2012

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.

 
Dec 07, 2012

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.

 
Nov 19, 2012

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.

 
Jan 04, 2013

Excellent! Very moist. Used buttermilk vs regular milk and added raisins, walnuts and diced candied ginger. Perfect at 23 minutes.

 
Jan 06, 2013

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!

 
Jan 14, 2013

These were so moist & full of flavor. I used whole wheat pastry flour & omitted the maple syrup. Next time I'll add the oatmeal with the other dry ingredients. I doubled the recipe & got 18 regular sized muffins.

 

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Nutrition

  • Calories
  • 264 kcal
  • 13%
  • Carbohydrates
  • 53.4 g
  • 17%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 3.3 g
  • 5%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 711 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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