Moist Pumpkin Oatmeal Muffins Recipe

Name: Moist Pumpkin Oatmeal Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry rolled oats (the regular kind, not the quick-cooking kind); 1 (14 ounce) can pumpkin puree; 1 cup brown sugar; 1/4 cup canola oil; 3/4 cup low-fat buttermilk; 1/2 cup water; 4 eggs; 2 cups whole wheat flour; 2 3/4 teaspoons pumpkin pie spice or 2 teaspoons ground cinnamon; 1/4 teaspoon ground cloves; 1/2 teaspoon ground ginger; 1/4 teaspoon freshly grated nutmeg or 1/2 teaspoon dried nutmeg, powder; 4 teaspoons baking powder; 1 teaspoon kosher salt or 1/2 teaspoon table salt

Servings: persons

1 cup dry rolled oats (the regular kind, not the quick-cooking kind)
1 (14 ounce) can pumpkin puree
1 cup brown sugar
1/4 cup canola oil
3/4 cup low-fat buttermilk
1/2 cup water
4 eggs
2 cups whole wheat flour
2 3/4 teaspoons pumpkin pie spice or 2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg or 1/2 teaspoon dried nutmeg, powder
4 teaspoons baking powder
1 teaspoon kosher salt or 1/2 teaspoon table salt

1
Preheat oven to 350 degrees F.
2
Into a large bowl measure and mix the oats, pumpkin purree, brown sugar, oil, buttermilk, eggs and water. Let this mixture sit while you measure the dry ingredients.
3
Into a medium bowl measure the flour, spices, baking powder and salt. Mix together with a wire whisk.
4
Pour dry ingredients into the pumpkin mixtue and stir together just until dry ingredients are moistened.
5
Spray muffin cups with spray realease.
6
Fill muffin cups a little more than half full.
7
Bake regular sized muffins for 18 - 20 minutes, smaller muffins for 15 - 16 minutes.
8
Let muffins sit in pans for 3 or 4 minutes then gently turn out onto baking rack to cool completely.

1095

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup dry rolled oats (the regular kind, not the quick-cooking kind), 1 (14 ounce) can pumpkin puree, 1 cup brown sugar, 1/4 cup canola oil, and more.

Yes, Moist Pumpkin Oatmeal Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Moist Pumpkin Oatmeal Muffins

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