Best Moist Oatmeal Pumpkin Muffins Recipes

MOIST PUMPKIN OATMEAL MUFFINS

Moist Pumpkin Oatmeal Muffins image

Another favorite muffin recipe at our house. This recipe makes two dozen regular size muffins or 4 dozen mini or "gem" sized muffins. They keep great in the freezer and are perfect for a nutritious, delicious snack or breakfast carb choice. You could add chopped nuts and/or raisins or chopped dates, but my bunch likes them "plain". When you bake them, your house will smell so good!

Provided by Knitting Granny

Categories Quick Breads

Time 33m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 14

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

Steps:

Preheat oven to 350 degrees F.
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.
Into a medium bowl measure the flour, spices, baking powder and salt. Mix together with a wire whisk.
Pour dry ingredients into the pumpkin mixtue and stir together just until dry ingredients are moistened.
Spray muffin cups with spray realease.
Fill muffin cups a little more than half full.
Bake regular sized muffins for 18 - 20 minutes, smaller muffins for 15 - 16 minutes.
Let muffins sit in pans for 3 or 4 minutes then gently turn out onto baking rack to cool completely.

MOIST OATMEAL PUMPKIN MUFFINS

Moist Oatmeal Pumpkin Muffins image

Since I discovered my husband has diabetes, I have been trying to add more fiber rich foods to my families diet. The oatmeal in this recipe helps with this, and the kids and everyone else realy like these moist treats. Try them!!!

Provided by sherrill tello

Categories Quick Breads

Time 30m

Yield 24 muffins

Number Of Ingredients 12

Ingredients

2 cups pumpkin puree
1 cup packed brown sugar
1/2 cup canola oil
1/2 cup water
4 eggs
2 cups flour
1 cup oatmeal
4 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon nutmeg
1 teaspoon salt
1 cup chopped nuts

Steps:

heat oven to 375*F.
Grease and flour muffin tins, or use paper liners.
in large mixing bowl, mix together all ingredients except nuts, blend until just combined.
Do not over mix.
Stir in nuts.
Fill prepared muffin tins three fourths full.
Bake for 18 to20 minutes, or until muffins test done.
Cool in pan or on a wire rack.
ENJOY!

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