Best Pumpkin Oatmeal Muffins Recipes

PUMPKIN OATMEAL MUFFINS

Steps:

• Preheat oven to 400ºF.
• Line a 12-cup muffin tin with paper liners. Combine flour, baking powder, baking soda and pumpkin pie spice in a large bowl; then stir in oats, brown sugar, walnuts, and raisins.
• In a medium bowl, combine egg, oil, milk and pumpkin, blending well.
• Stir pumpkin mixture into dry ingredients until just moist. Fill muffin tins with batter and bake for 22 to 25 minutes, until tops spring back when lightly touched.

OCTOBER OATMEAL PUMPKIN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 6 muffin cups with cooking spray.
• Whisk all-purpose flour, whole wheat flour, sugar, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Stir pumpkin puree, milk, eggs, and maple syrup into the dry ingredients until batter is smooth; fold oats into batter. Scoop batter into prepared muffin cups, filling them to the top.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 30 minutes; set aside to cool 5 to 10 minutes before serving.

LOW FAT OATMEAL PUMPKIN SPICE MUFFINS

Steps:

• Preheat oven to 350.
• Oil or spray muffin tins with cooking spray.
• Sift together the dry ingredients.
• Add the rest of the ingredients and stir until just moistened.
• Divide into 12 muffins and bake for 15-20 minutes until cooked in centre.
• Remove from pan after 5-10 minutes and let cool.
• place in a airtight container and try not to eat for 24 hours as they will become more moist.

MOIST PUMPKIN OATMEAL MUFFINS

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

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!

LOW-FAT OATMEAL PUMPKIN MUFFINS

Steps:

• Preheat to 400.
• Whisk the dry ingredients together.
• Wisk wet ingredients together.
• Combine the wet and the dry.
• Grease muffin cups or tins.
• Bake for 22-25 minutes and enjoy!

NO FLOUR PUMPKIN OATMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Spray 2 JUMBO muffin baking tin holes with no stick spray.
• Place only the whites of your eggs in mixing bowl.Whip with whisk until frothy.
• Whisk in Splenda, baking powder and pumpkin pie spice.
• Stir in canned pumpkin and syrup.
• Add oatmeal and mix until well blended.
• Pour mixture into the muffin two muffin cups.
• Bake for 25-28 minutes until inserted toothpick comes out clean and they are firm on top to the touch.
• Take muffins out of tins and place on wire cooling rack.
• These freeze well in freezer ziplock baggies!

HARVEST TIME PUMPKIN & OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees and line a 12-cup muffin tin with paper cases.
• Combine dry ingredients in a large bowl.
• In another, medium bowl, combine the pumpkin, milk, oil and egg, blending well.
• Stir pumpkin mixture into dry ingredients until the dry ingredients are just moist.
• Fill muffin cases evenly and bake for 22-25 minutes.

PUMPKIN OATMEAL MUFFINS

Steps:

• 1. Preheat oven to 350 degrees. 2. Prepare muffin tins with paper liners. 3. Mix dry ingredients in a medium bowl. Set aside. 4. In a mixer, beat eggs, brown sugar & oil until light & fluffy. Add water & pumpkin; mix well. 5. Stir in dry ingredients. 6. Fill muffin tins 2/3 full. 7. Bake about 15 minutes or until a toothpick comes out clean. Icing: 8. Meanwhile, cream together the cream cheese & butter to make the icing. Stir in the confectioners' sugar & flavorings. Mix with mixer until icing forms. 9. Cool muffins. Ice once completely cool; place pecan half on top. Store iced muffins in refrigerator.

PUMPKIN OATMEAL RAISIN MUFFINS

Steps:

• Preheat oven to 400 degrees. Line a standard muffin tin with paper liners and spray the liners with cooking spray. In a medium bowl, whisk together the oats, flours, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside. In a large bowl, vigorously whisk the brown sugar, egg, egg yolk, and canola oil until foamy. Whisk in the pumpkin, Greek yogurt, and milk until combined. Stir in the flour mixture just until incorporated. Fold in the raisins and coconut. Fill each paper liner with the muffin batter, about ⅔ full.
• Prepare the streusel: In a small bowl, combine the brown sugar, flour, oats, cinnamon and pecan pieces. Cut in the chunks of cold butter using a pastry cutter or two forks until the mixture is crumbly and resembles coarse meal. Sprinkle the streusel over the muffin batter evenly.
• Bake the muffins for 15-20 minutes, or until golden and a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes, then remove from the pan and cool completely. Store in an airtight container at room temperature. Enjoy!

PUMPKIN OATMEAL MUFFINS

Steps:

• Blend the oats in a blender or food processor, until they are tiny crumbs.
• In a big bowl, mix first 9 ingredients.
• In a measuring container mix the last 3 ingredients.
• Stir the wet mix into the dry mix until moistened.
• Fill muffin tin and bake at 400F for 25 minutes. It is done when a toothpick inserted in the middle comes out clean.
• This recipe makes 6 big muffins.