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Pumpkin, pumpkin, pumpkin! That’s really all that’s on my mind these days, and that’s why I made these Pumpkin Oatmeal Muffins!

1

This muffin recipe was originally an Oatmeal Applesauce Muffin, but I switched out the applesauce for pumpkin puree and added pumpkin spice. #delicious

2

I’ve been on a pumpkin rant for a few weeks now, and I hope, Dear Reader, that you are not growing tired of reading these pumpkin recipes. If so, please keep in mind that Thanksgiving and Christmas are right around the corner, so I’ll ease off on the pumpkin recipes soon; I promise!

3

I know pumpkin in the fall is a love/hate relationship for us all. Either you hate it, or you love it!  Seriously, folks, I know people who will do a happy dance when Starbucks Pumpkin Spice Latte is back on the menu.  (Points finger at self!)

4

The pumpkin latte is my replacement drink of choice, because for the entire summer, every time I go to Starbucks, I order a Grande Green Tea Frap – yum!

5

Anyway, I digress… this Pumpkin Oatmeal Muffin is the perfect grab and go breakfast – if grab and go is your thing! I usually stop for a moment, slice the muffin in half and smear it with butter.  What can I say?  This boy loves his butter.  #nohating

6

In fact, I’m eating one right now. And, Dear Reader, if you scroll down to the recipe, you’ll see that you can join me, because you can bake up a batch of these in less than 30 minutes!  Oh, and don’t forget to #passthebutter!

Also, you can find the pumpkin spice blend that I use right here; it’s a recipe that I made based on the Pioneer Woman’s recipe!

Pumpkin Oatmeal Muffins
Yields 12
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
186 calories
30 g
16 g
6 g
4 g
1 g
75 g
220 g
10 g
0 g
4 g
Nutrition Facts
Serving Size
75g
Yields
12
Amount Per Serving
Calories 186
Calories from Fat 49
% Daily Value *
Total Fat 6g
9%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 16mg
5%
Sodium 220mg
9%
Total Carbohydrates 30g
10%
Dietary Fiber 3g
10%
Sugars 10g
Protein 4g
Vitamin A
64%
Vitamin C
2%
Calcium
6%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1½ cup rolled oats
  2. 1¼ cup flour
  3. ½ cup brown sugar, firmly packed
  4. 1 teaspoon baking powder
  5. 1 teaspoon baking soda
  6. 2 tablespoons pumpkin spice
  7. ½ teaspoon salt
  8. 1 cup pumpkin puree
  9. ½ cup milk
  10. 3 tablespoons vegetable oil
  11. ½ teaspoon vanilla extract
  12. 1 egg, whisked
  13. ½ cup pumpkin seeds, plus more for garnish
Instructions
  1. Begin by preheating your oven to 400 degrees and coat a muffin pan with non-stick cooking spray. Set aside.
  2. In a large bowl, sift together the rolled oats, flour, baking soda, baking powder, and salt.
  3. Add to this mixture the pumpkin puree, milk, vegetable oil, vanilla and egg. Stir well to combine, but don’t over mix.
  4. Next, fold in the pumpkin seeds.
  5. Divide the batter evenly into twelve muffin cups. Sprinkle with extra pumpkin seeds if you desire.
  6. Bake for 15 minutes. Remove from oven and allow to cool in the muffin pan for 5 minutes before transferring to a wire cooling rack to finish cooling.
beta
calories
186
fat
6g
protein
4g
carbs
30g
more
Lord Byron's Kitchen http://www.lordbyronskitchen.com/
pumpkin-oatmeal-muffins

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