Pumpkin Oat Muffins make the perfect breakfast or snack!
I have shared Zucchini Muffins and Double Chocolate Banana Muffins but this is the first time I have shared Pumpkin Oat Muffins.
Weekends this time of year are spent baking. I love it when the oven is on and the house begins to smell of baked goods!
I really do love everything pumpkin and wanted to share these muffins with you. For some reason I seem to think that if I put oats in something, anything, then it magically becomes better for you.
That’s correct, isn’t it? Makes perect sense to me. Oatmeal is a superfood!
How to make Pumpkin Oat Muffins:
- Heat oven to 400°F. Spray bottoms only of wells in a twelve cup muffin tin with cooking spray or line with paper baking cups.
- Combine 1 1/2 cups flour, 1 cup oats, 3/4 brown sugar, 1 tablespoon baking powder, 1 teaspoon pumpkin pie spice, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon and 1/2 teaspoon salt in a large bowl.
- Beat the egg slighly in a medium bowl, add 1 cup pumpkin, 3/4 cup milk and 1/3 cup oil and stir until well combined. Add the wet mixture into the dry mixture and mix just until combined. DO NOT OVERMIX.
- Bake 22 – 25 minutes or until golden brown. Cool in pan on wire rack 5 minutes. Run a knife around the sides of each muffin, remove from pan, serve warm.
Pumpkin Oat Muffins
Pumpkin Oat Muffins feature classic pantry items with the addition of canned pumpkin, cinnamon and pumpkin pie spice. The perfect breakfast or snack.
Ingredients
- 1 1/2 cups flour
- 1 cup old-fashioned oats
- 3/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 egg
- 1 cup pumpkin puree
- 3/4 cup milk
- 1/3 cup canola oil
Instructions
- Heat oven to 400°F. Spray bottoms only of wells in a twelve cup muffin tin with cooking spray or line with paper baking cups.
- Combine flour, oats, brown sugar, pumpkin pie spice, baking powder, baking soda, cinnamon and salt in a large bowl.
- Beat the egg slighly in a medium bowl, add pumpkin, milk and oil and stir until well combined. Add the wet mixture into the dry mixture and mix just until combined. DO NOT OVERMIX.
- Bake 22 - 25 minutes or until golden brown. Cool in pan on wire rack 5 minutes. Run a knife around the sides of each muffin, remove from pan, serve warm.
Tried this recipe?Mention @mindyscookingobsession or tag #mindyscookingobsession!
This recipe adapted from quakeroats.com.
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These look amazing!
Thank you so much!
These pumpkin muffins look wholesome! I could eat one more without guilt :-))
Exactly! Thanks, Angie