October Oatmeal Pumpkin Muffins

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kel7298 9

Spicy oatmeal-pumpkin muffins sweetened with maple syrup are quick to whip up and make a great autumn breakfast.

Modified from: October Oatmeal Pumpkin Muffins

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Serving size has been adjusted!

Original recipe yields 18 servings



  • Prep

  • Cook

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  1. Preheat oven to 375 degrees F (190 degrees C). Spray 18 muffin cups with cooking spray.
  2. Whisk all-purpose flour, whole wheat flour, sugar, protein powder, ground flax, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Stir in pumpkin puree, milk, egg whites, vanilla & molasses. Add chia seeds and nuts. Mix well. Spoon into muffin tins.
  3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes; set aside to cool 5 to 10 minutes before serving.
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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 ...