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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Wow those sound delicious, I really need to start to like to bake so I can make these yummy recipes!
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.
PUMPKIN IS BACK!
These look amazing! And just in time for the fall weather (here in NYC at least!)
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….
Peanut butter as frosting? I’m down.
yeah for pumpkin!!!
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. 😉
Your muffins sound fabulous! 🙂 If I make them I will definitely add raisins. I love the juicy pop they give to baked goods!
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! 🙂
I am loving everything that has to do with pumpkin right now! I am so excited for fall. These muffins look absolutely delicious!
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!
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!
now i’m totally craving alfalfa sprouts!!!
This recipe is TOTALLY happening!!!
The muffins look great! I think I’m going to add the raisins like you suggested. Everything is about 1000000x better with raisins. 😀
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
those are some of my favorite cookies! they’ve even been ont he blog before! 🙂 https://www.pbfingers.com/2010/10/07/two-ingredient-pumpkin-spice-cookies/
Yummm! i love pumpkin and oatmeal together!
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!
Hummus and cheese sandwich? Yes, please!
Yummm those muffins look amazing!
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!
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!
I seriously cannot wait to try these. I’m on an “everything pumpkin” kick ever since Starbucks started selling their pumpkin spice lattes again.
The Pumpkin Muffins look so good! I am going to make them this weekend! Yum!
I just said, not even an hour ago, I need to make pumpkin muffins this week. And here is the perfect recipe 🙂 Thank you!
Love sprouts- i just had such a similar sandwich over the weekend, although it also involved avocado and mustard! These muffins look great!
You are my kind of girl! Having you cheese, and eating it! Hip hip hooray for cheesy addictions! haha.
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?
you can definitely sub out the pumpkin pie spice and add in cinnamon! 🙂
thanks a bunch Julie! I think im gonna have one heck of a breakfast 🙂
Those look so yummy!! Can you sub apple sauce for the oil?
i personally haven’t tried it, but i bet it would work just fine!
I even subbed flaxseed meal for the oil and they turned out perfect!
I just made these tonight—-DELICIOUS!!!!!!!!!!!!!!!!!
Just made these this morning! turned out ammmazing! 🙂
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!
Julie,
Can you sub in almond milk for the regular milk?
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!
Oh, and I used 3 tbsp egg whites instead of an egg.