Oatmeal Pumpkin Muffins Recipe
Try these healthy pumpkin-flavored muffins for
as a great start to your day or for a tasty afternoon snack. See how to make these muffins extra special by making your own
from a fresh pumpkin.
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1 1/2 cups all purpose flour
1 cup quick oats
3/4 cup brown sugar, firmly packed
1/2 cup dried cranberries or any dried fruit
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup canned pumpkin or sweet potato, pureed
1 teaspoon vanilla extract
3/4 cup skim milk
1/3 cup canola oil
1 large egg, slightly beaten
Preheat oven to 400° F
Line the muffin tin with foil muffin cups (liners). Foil is suggested because of the limited use of cooking oil in the ingredients. The foil will allow for ease of releasing baked muffin from liner. If no liners are used, coat each muffin section in the baking tin with vegetable oil or cooking spray.
In a large mixing bowl, combine flour, oats, brown sugar, cinnamon, cranberries, pie spice, baking powder, baking soda, and salt.
In medium mixing bowl, combine canned pumpkin or sweet potato puree, milk, eggs, oil, and vanilla, mixing together well.
Combine moist ingredients with dry ingredients, blending together just until moist.
Fill each muffin container in the pan with ingredient mixture. Bake for 20 to 25 minutes.
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Oatmeal Pumpkin Muffins Recipe Reviews
oatmeal pumpkin muffins
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"Very good and versatile recipe - I added dates, nuts and fresh nutmeg. Not too sweet and very moist even though they were mini-muffins. These will be a staple in our home."
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