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.
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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.
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! 😉 “
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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!
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!
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!
thanks so much for letting me know! so glad to hear it!
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. 🙂 )
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!
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.
Delicious muffins! Thank you so much for the recipe. I made them mini muffins so they last longer with the kids. 🙂
I really need to try these muffins!! I love pumpkin!!! Thanks for the recipe!!
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! 🙂
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!
I made these muffins for me and my boyfriend and they were delicious! They were easy to make and turned out very moist! I added raisins to mine and my boyfriend and I loved them! Thank you for sharing this yummy, healthy treat!
My muffins are in the oven as we speak! I hate to be critical but I almost forgot to add in baking powder, soda and oats since they weren’t indicated in the steps! I am a space cadet and always forgetting ingredients! I am a pumpkin fanatic and can’t wait to try them out!