Yesterday, after my mini food tour of Ocala, I must have been inspired by all of the grub because I was hit with the urge to bake.
With fall only 11 days away, I figured I’d get a jumpstart on seasonal baking and turned to pumpkin to make some delicious oatmeal pumpkin muffins.
I used whole wheat flour, oats and pumpkin to increase the nutritional value of the muffins a little bit.
Pumpkin naturally yields super-moist baked goods, and these muffins were no exception. So dense and delicious!
Pumpkin Oatmeal Muffins
Makes 12 muffins
- Prep time: 15 minutes
- Bake Time: 18 minutes
Ingredients:
- 3/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup old fashioned oats
- 1/3 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1 cup canned pumpkin
- 3/4 cup milk
- 1/3 cup canola oil
- Optional mix-ins: nuts, chocolate chips, butterscotch chips, raisins
Directions:
- Preheat oven to 400 degrees and line muffin tin with muffin cups
- Combine whole wheat flour through sugar in a large bowl and mix to evenly distribute ingredients
- In a separate bowl, mix egg, pumpkin, milk and canola oil
- Pour pumpkin mixture into flour mixture and stir until batter is thick and fully mixed
- Fold in optional mix-ins
- Pour batter into muffin cups and bake for 18 minutes or until tops of the muffins bounce back when lightly touched
- Cool, top with cinnamon or honey butter and enjoy
I bet you can guess what my snack (x2) was this morning. 
I should also note that those muffins are fantastic topped with peanut butter. I microwaved one to warm it up for 15 seconds and then spread creamy peanut butter on top late this morning and it was incredible.
Lunch
Lunch today featured some healthy food! I think my body missed food that was naturally colorful this weekend.
I made myself a hummus and Swiss cheese sandwich on a whole wheat hamburger bun, topped with tomato and alfalfa sprouts.
Sprouts are just so fun! I love it when my sandwiches at delis are made with sprouts and finally figured I should just buy them to put on my homemade sandwiches.
I feel like I almost always melt my cheese when I have the chance, but today I wanted cold cheese. I actually enjoyed it quite a bit! Maybe cold cheese will make a comeback on my lunchtime sandwiches? I like it ooey and gooey on my breakfast bagelwiches, but at lunchtime, cold cheese is much more appealing.
Wow those sound delicious, I really need to start to like to bake so I can make these yummy recipes!
Daniella @ Runner at Heart
I love pumpkin everything… yesterday I had pumpkin pancakes and pumpkin frozen custard. Delish.
Random question: I’m trying to decide on a Vita-Mix and there are 2 that keep popping up in my searches, they are the same price but I can’t seem to find info on what the real difference is between the two.
Vita-Mix 1363 CIA Prof Series and the 1709. Any help would be amazeballs.
Christina Marie
PUMPKIN IS BACK!
Carrie
These look amazing! And just in time for the fall weather (here in NYC at least!)
Lee @ in the pink of condition
Gosh I seem to be behind on everything today. I also pulled a pumpkin muffin recipe to try this week! Fall must be in the air.
Looks good.
Nicole
The Kidless Kronicles
Wag More, Bark….
Nicole
Peanut butter as frosting? I’m down.
Brittany @ Itty Bits of Balance
yeah for pumpkin!!!
Sarah K. @ The Pajama Chef
a friend of mine was asking for ideas on other ways to enjoy hummus the other day and I’m gonna tell her about that sandie. you better believe it.
Faith
Your muffins sound fabulous!
If I make them I will definitely add raisins. I love the juicy pop they give to baked goods!
Abby @ Abz ‘n’ Oats
I am SO pumped for the beginning of pumpkin and apple season! These muffins look fabulous and I love that they are healthy enough to eat for breakfast!
Erika – The Teenage Taste
I am loving everything that has to do with pumpkin right now! I am so excited for fall. These muffins look absolutely delicious!
Hilliary @ Happily Ever Healthy
Yum! I have to bring muffins to a bridal shower brunch this weekend, but had not decided what kind I would bake. Now I know..I’m going to bookmark this page!
Emily @ Perfection Isn’t Happy
This is why I love your blog so much! I’ve had something with pumpkin in it the past week, Haha! They look yummy!
And I love that sandwhich with all the tomatoes! I loooove me some maters, especially with cheese and dijonnaise. Yum!
Lauren
now i’m totally craving alfalfa sprouts!!!
erica
This recipe is TOTALLY happening!!!
Julie H. of Spinach and Sprinkles
The muffins look great! I think I’m going to add the raisins like you suggested. Everything is about 1000000x better with raisins.
Blair
Julie–try this–1can pumpkin, 1cake mix– I like spice. Mix and spread into cake pan of choice. Bake at 350. Frost with the whipped vanilla icing delicious and easy! E
Elizabeth
those are some of my favorite cookies! they’ve even been ont he blog before!
http://www.pbfingers.com/2010/10/07/two-ingredient-pumpkin-spice-cookies/
Julie @ Peanut Butter Fingers
Yummm! i love pumpkin and oatmeal together!
Liz
Hello!!
THOSE SOUND AMAZING! I don’t have a gluten allergy, but find that gluten makes my tummy hurt sometimes and was wondering if there was a way to make this recipe gluten-free? I know oats and flour contain gluten but maybe someone has an idea…. thanks!
Marisa
Hummus and cheese sandwich? Yes, please!
Jodi
Yummm those muffins look amazing!
Sarah @ Food and Love Diaries
Ugh, I can’t find can pumpkin in the store!!! I thought they would be out by now. Is there another shortage on pumpkin this year? Your recipe looks great!
Laurie
OMG I just made these for class tomorrow…. DFJHIUTUDNJKSIAGK SOOO GOOD!!!! The boy and the roomie approve as well!!! Thank you Julie!!!!!!
Also I like cold cheese on lunch sandwiches as well.. but it rocks when it is gooey on breakfast sandwiches!
meg
I seriously cannot wait to try these. I’m on an “everything pumpkin” kick ever since Starbucks started selling their pumpkin spice lattes again.
Grecia
The Pumpkin Muffins look so good! I am going to make them this weekend! Yum!
Jennifer at Peanut Butter and Peppers
I just said, not even an hour ago, I need to make pumpkin muffins this week. And here is the perfect recipe
Thank you!
Baking Serendipity
Love sprouts- i just had such a similar sandwich over the weekend, although it also involved avocado and mustard! These muffins look great!
Khushboo
You are my kind of girl! Having you cheese, and eating it! Hip hip hooray for cheesy addictions! haha.
Janiek
Hey Julie! I reeeaaaaaaalllllllly wanna make these, but not sure if i have enough pumpkin
Also i don’t have the pie spice. Is there anything i could do to substitute the spice, maybe with cinnamon or allspice? Or would that change the flavor?
Sarah
you can definitely sub out the pumpkin pie spice and add in cinnamon!
peanutbutterfingers
thanks a bunch Julie! I think im gonna have one heck of a breakfast
Sarah
Those look so yummy!! Can you sub apple sauce for the oil?
Mary @ food and fun on the run
i personally haven’t tried it, but i bet it would work just fine!
peanutbutterfingers
I even subbed flaxseed meal for the oil and they turned out perfect!
Elizabeth R.
I just made these tonight—-DELICIOUS!!!!!!!!!!!!!!!!!
Heather@The World Through My Eyes
Just made these this morning! turned out ammmazing!
Kerry
Oh man Julie, I am so excited to try out all these new pumpkin recipes you’re posting! I’m trying to wait til it’s ACTUALLY fall so I don’t overdo it too soon, but I think I might need to buy my first can of pumpkin this weekend… Can’t wait to try these!
Rebecca
Julie,
Can you sub in almond milk for the regular milk?
Katie
I made these today and they turned out delicious! I made a few healthy substitutions: 1/3 c unsweetened applesauce instead of oil, 1/2 c brown sugar (no white sugar), and 1 tbsp flax meal. I also used 1 cup whole wheat flour and 1/2 c all-purpose flour. Turned out delicious, but I think next time I will add 1/4 c more sugar!
Alison
Oh, and I used 3 tbsp egg whites instead of an egg.
Alison
Hey Julie
I so forget about getting sprouts at the store! Thanks for reminding me to put them on my grocery list for next week!
And of course for all the wonderful pumpkin recipes to try, etc.
Heather
I just made 2.5 dozen of these muffins last night for a work Halloween luncheon today. They are going to be a hit. My mom asked for the recipe and my dad’s reaction to seeing them on your site, “They look delicious! You should make them!
”
Rachel
POST CLOSED
Emogene Cius
These are great! Got up early this morning to make them, subbed half the oil for apple sauce, and added mini chocolate chips and chopped walnuts. So yummy!
Jesse
Loved the oatmeal pumpkin muffins! I didn’t have any all purpose flour so I subbed quinoa, and instead of oil I used unsweetened apple sauce. I ran out of milk so for half the milk I used chocolate almond milk and they are terrific! Thanks, I will totally be checking our your blog often!
Brie
I just had to revisit this recipe to let you know how much I LOVE these muffins. I make them all the time. I even use all whole wheat flour, instead of half and half, sub applesauce for oil, and use about 1/2 the amount of white sugar called for. They are still amazing with the modifications. I took them to my daughter’s school for snack and felt great about taking a healthy baked dessert. Thanks!
ARS
thanks so much for letting me know! so glad to hear it!
peanutbutterfingers
I have 4 29-oz cans of pumpkin in my pantry (grabbed them off a post-holiday clearance table last year) and didn’t know what to make for dinner, so I searched “pumpkin oat muffins”, and was soooo happy with these! I’ll try the next batch with all whole wheat flour next time–I think the pumpkin would help them stay nice and tender. Mine lacked 2 things, salt and walnuts or pecans. I think a half tsp of salt or so would round out the flavor nicely. I made these so quickly, even with 3 hungry kids, 4 years and under, under foot. Thanks for the recipe! (Oh, also used coconut oil and buttermilk, but those are my standby substitutions for all my baking.
)
Sarah
yum! What a great recipe! I added 1/2 tsp of salt, ground flax and hemp hearts. I think I will add some shredded carrot and raisins next time too!
Chantelle
I thought you might be interested to know that I calulated the calories for one of these muffins and got a rough 198 calories. I used olive oil in mine, though.
Val
Delicious muffins! Thank you so much for the recipe. I made them mini muffins so they last longer with the kids.
Katy
I really need to try these muffins!! I love pumpkin!!! Thanks for the recipe!!
Maria
I just made the Pumpkin Oatmeal muffins but turned them into muffin tops. Thanks for the recipe; they’re quite good! My only thought was that the recipe didn’t call for any salt, so I might add a little next time to bring out the flavors more. Thanks for a new keeper recipe!
Susan
Just tried these muffins this morning, they are amazing!!! I used all whole wheat flour instead of adding in the white and they worked out great. So excited to add a new recipe to my healthy foods arsenal!
Kristen