Pumpkin Oatmeal Muffins

Fall is finally coming to Southern California! The mornings are cool, the nights chilly, and I am in the mood to bake!


This morning (after going outside to enjoy this marvelous sunrise) I  began looking through my meager pantry (I need to go grocery shopping!) I came across a can of pumpkin.  I immediately jumped online to find a healthy pumpkin muffin recipe. Thanks to Hungry Healthy Girl‘s fabulous blog, I came across the perfect recipe.  I am also including her link so you can check out this yummy recipe first hand. Find it at:

http://www.hungryhealthygirl.com/2013/10/24/baked-pumpkin-oatmeal-muffins/.  She has some great stuff so head over to her blog and check it out.



2 cups old-fashioned rolled oats

1 teaspoon baking powder

2 teaspoons pumpkin pie spice

1 teaspoon cinnamon

1/4 teaspoon nutmeg (I did not have any so left this out)

1/4 teaspoon salt

1 cup pumpkin puree (not pumpkin pie filling)

1 egg or 2 egg whites

1/4 cup pure maple syrup (honey works too-this is what I used)

2 teaspoons pure vanilla extract

1 cup unsweetened vanilla almond milk (any milk will work)

1/4 cup chopped pecans or walnuts, cranberries, or any dried fruit(or whatever you like (I did not add anything extra-nothing on hand-got to get shopping!)

Preheat oven to 350 degrees. Spray muffin pan with non-stick spray. In a large bowl, stir together oats, baking powder, seasonings and salt.


In a separate bowl, mix pumpkin, 1 egg (or 2 egg whites), maple syrup (or honey), vanilla extract, milk and optional add-ins.


Add pumpkin mixture to the oats and stir..


Allow the mixture to set and thicken for about 3-5 minutes before filling muffin pan.


Fill muffin pan almost completely full with oatmeal mixture. Muffins will not rise. Bake for 30-35 minutes and until the center of each oatmeal muffin is set. Allow to cool for 10 minutes before serving.


If you don’t allow these to cool before taking them out of the muffin pan, they will fall apart. I used a knife around the sides to make removal easier.  Store in a covered container in the fridge for about a week.


Great texture and very moist. These were very tasty but  I would prefer them a bit sweeter.I think chocolate chips might have added just the perfect touch of sweetness! Definitely a keeper in my recipe box.  Thanks again Hungry Healthy Girl!

2014-01-29 19.12.40 (2)


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