October Oatmeal Pumpkin Muffins

October Oatmeal Pumpkin Muffins

EW2012 0

"These muffins are a great autumn breakfast."
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40 m servings 264 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 53.4g
  • 17%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 711 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.


  1. 85 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 ...

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 throug...

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 ...

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 ...

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 o...

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 regu...

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 goo...