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Buttermilk cornbread muffins on a white plate with oat flakes and a striped cloth, baked Bree, homemade baked goods, gluten-free cornbread muffins.

Pumpkin Oatmeal Muffins

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 190 kcal

Ingredients
  

  • 2 large eggs at room temperature
  • 1 cup pumpkin purée
  • 1/2 cup unsweetened applesauce
  • 1/2 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup light brown sugar lightly packed
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 teaspoons pumpkin pie spice
  • 1 1/4 cups whole-wheat flour
  • 3/4 cup rolled oats

Instructions
 

  • Preheat oven to 375°F. Grease a muffin tin or line with paper liners.
  • Whisk the eggs, pumpkin purée, applesauce, vegetable oil, vanilla extract, and light brown sugar in a bowl until smooth.
    Creamy banana bread batter in a white bowl with a white spatula, ready for baking.
  • In a separate bowl, stir together the dry ingredients.
    Flour in a mixing bowl with a spatula, ready for baking or cooking.
  • Gently fold the dry ingredients into the wet mixture just until combined. Avoid overmixing to keep the muffins light.
  • Spoon the batter into the muffin cups, filling each roughly 3/4 full.
    Creamy breakfast egg casserole mixture in a muffin tin for easy baking and serving.
  • Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for 10 minutes before transferring them to a cooling rack.

Nutrition

Calories: 190kcalCarbohydrates: 22gProtein: 4gFat: 11gSaturated Fat: 2gSodium: 151mgFiber: 3g
Keyword Pumpkin Oatmeal Muffins
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