Oatmeal Pumpkin Muffins by Future Expat

Every fall I get excited when restaurants start serving their pumpkin specials. Seeing all of these tasty dishes inspires me to do some pumpkin baking of my own.

Pumpkin muffins are probably my favorite type of muffins…and that says a lot because I LOVE muffins and have tried tons of recipes. Unfortunately, store-bought and cafe muffins (like the pumpkin muffins I LOVE at Panera) can be quite unhealthy.

I made these Oatmeal Pumpkin Muffins a few days ago, modifying a sweet potato muffin recipe to make it pumpkin and changing quite a few things to make it more healthy. The muffins turned out moist and yummy…and I’ve been eating them for dessert and breakfast all week.

Oatmeal Pumpkin Muffins 7


1 cup pumpkin
1 cup milk
1 egg, beaten
1/4 cup applesauce
3/4 cup all-purpose flour
3/4 cup white whole wheat flour
1/2 cup oatmeal (regular or quick oats)
1/4 cup white sugar
1/4 cup light brown sugar
2 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt

Topping (optional):

1/2 cup oatmeal
2 tbsp brown sugar
1 tsp cinnamon


Oatmeal Pumpkin Muffins 1

Beat pumpkin, milk, applesauce and egg until smooth.

Oatmeal Pumpkin Muffins 2 Add the flour, oats, sugar, baking powder, spices and salt and give it a good mix.

Oatmeal Pumpkin Muffins 3

Divide the batter evenly muffin tins that have been sprayed with cooking spray (or use paper liners).

Oatmeal Pumpkin Muffins 4 Combine topping ingredients and sprinkle on top, or just make them plain. Both ways they taste great!

Oatmeal Pumpkin Muffins 5

Oatmeal Pumpkin Muffins 6I kept one plain so I could taste it both ways!

Bake at 400ºF for 20-25 minutes.

Oatmeal Pumpkin Muffins 9

Oatmeal Pumpkin Muffins 8

As you can see, these aren’t huge muffins. One batch made 11 muffins. If you want jumbo muffins, you’ll want to double the batch and increase the cooking time by a few minutes.

Note: These muffins actually taste best after they are completely cooled.

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