"These muffins are a great autumn breakfast." — EW2012
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no-stick cooking spray
whole wheat flour
pumpkin pie spice
1 1/4 cups
quick-cooking rolled oats
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.
These did not turn out for me. They didn't have any flavor and were quite dense. No one really wanted a second one.
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.
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.
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.
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!
These muffins are a huge hit with the pumpkin lovers in my family. In fact, I'll need to do a double batch this afternoon as per my order (you can't deny little granddaughters!). I got ten good-sized muffins from this, all moist and yummy. I suggest letting them cool for a few hours to peel away the liners if you use them because they are so moist the papers stick otherwise. I followed the recipe using my own mix of pumpkin pie spice (recipe here on AR), and for the nutmeg I used a healthy dose of a special mix of apple pie spice that contains cardamom I was gifted by my friend ~Lissa~. They took 25 minutes in the oven before the tops sprang back lightly. Thanks for making me popular with my family!
* 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
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.