Nutrition Facts
  Servings Per Recipe: 12
  Serving Size: 1 serving
Amount Per Serving
  Calories 70.4
  Total Fat 0.9 g
      Saturated Fat 0.3 g
      Polyunsaturated Fat 0.1 g
      Monounsaturated Fat 0.3 g
  Cholesterol 18.0 mg
  Sodium 14.1 mg
  Potassium 101.5 mg
  Total Carbohydrate 13.6 g
      Dietary Fiber 2.6 g
      Sugars 1.2 g
  Protein 3.1 g
  Vitamin A 111.7 %
  Vitamin B-12 1.5 %
  Vitamin B-6 1.6 %
  Vitamin C 2.7 %
  Vitamin D 0.5 %
  Vitamin E 2.1 %
  Calcium 2.8 %
  Copper 2.0 %
  Folate 1.7 %
  Iron 4.0 %
  Magnesium 2.5 %
  Manganese 2.8 %
  Niacin 0.7 %
  Pantothenic Acid     2.4 %
  Phosphorus     3.4 %
  Riboflavin 3.5 %
  Selenium 2.4 %
  Thiamin 1.1 %
  Zinc 1.1 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Whole Wheat Oat Pumpkin Muffins

View the full Whole Wheat Oat Pumpkin Muffins Recipe & Instructions
Submitted by: GEMINIDREAM

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Whole Wheat Oat Pumpkin Muffins

32 calories of Whole Wheat Flour, (0.08 cup)

12 calories of Pumpkin, canned, without salt, (0.15 cup)

12 calories of HyVee Old Fashioned Oats, (0.04 cup)

6 calories of Egg, fresh, whole, raw, (0.08 large)

5 calories of Milk, nonfat, (0.06 cup)

1 calories of Vanilla Extract, (0.08 tsp)

0 calories of Sucralose (like Splenda), (0.83 tsp)


Nutrition & Calorie Comments  

Great recipe! I was sure no one in the house would eat these but me...was I wrong! My 4 and 8-year olds devoured them, along with my husband. In place of Splenda, I used 1/2 c honey plus 1 Tbs brown sugar,reduced the milk to 1/2 c, and upped the spices. Made them as mini muffins, moist & delicious! Submitted by:
JENVCLT
(1/27/13)
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Superb! The best pumpkin muffins ever. I don't like Splenda so I used a combination of sugar and brown sugar. The other user was right....they were great with a little bit of brown sugar sprinkled on top with some pecans before baking. They seemed to taste even better a day later! Kids loved them Submitted by:
ELIZABEEF
(9/29/12)
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I had to use a little more flour in my high elevation but they turned out good. I put in a 1/2 cup raisins too which gave it a little more sweetness without adding more sugar. Submitted by:
NANNYGOAT88
(2/2/12)
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I love that this is such a quick and easy recipe and there is no fat in it! :) I will definitely make it again! Submitted by:
CREATINGPEACE
(11/26/11)
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Love a good pumpkin recipe and this one is great... love the fact that they are low calorie and low fat! Submitted by:
1STTOOHIASMOM
(11/24/11)
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They look great but the sodium amount is WAY off. A 1/2 teaspoon contains 1200mg of sodium. Baking soda and powder add even more. Submitted by:
SHOSHANADP
(11/23/11)
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I have attempted to make these muffins twice, substituting 1/2 cup brown sugar for the splenda and have not been successful with baking the inside of the muffin. They cook fast on top and are still gooey in the middle. Very frustrating because the muffins have a very good flavor to them:( Submitted by:
KPOEHLS
(10/23/11)
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Love these. I used sugar instead of Splenda. I think I will use less sugar next time. I also mixed a little brown sugar, cinnamon and oats and sprinkled on the tops before baking. It made them look very pretty. Submitted by:
STONEKAT
(10/12/11)
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Substituted 1/3 cup brown sugar (for Splenda) and oat bran instead of oat flour. Added 1/2 cup dark chocolate chunks. Moist, cake-like, not dense. Great flavor. Hard to eat just one! One of the best whole grain muffins I have ever made - hands down. Submitted by:
LEGLAND95
(4/26/11)
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I really liked these, I didn't use the splenda,I replaced with brown sugar, mine came out a little well done, I think next time I will reduce the oven temp to 375-400. Submitted by:
VASSFAMILY
(10/28/10)
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They turned out so good! I love anything pumpkin. I substituted brown sugar for the splenda though. I have toddlers and did not want to make it with the artifical sweetners. It raised the calories to 97 per muffin. Submitted by:
KERI_30
(10/7/10)
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I loved these. I did add 2 T brown sugar and 1/4 cup chopped walnuts. I would recommend these to my friends, and will! Submitted by:
ANNTORR53
(8/6/10)
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Very good and moist... and so low calories! Submitted by:
9167111
(12/7/09)
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YUMMO! These are great! I added about 2 TBSP of Splenda Brown sugar blend & didn't use all 2/3 C. of the regular Splenda. I added 1 oz of pecans. I added a few shakes of nutmeg, allspice & ground cloves with the cinnamon. I used oat bran instead of the oat flour. Really good. Submitted by:
SLEAPDYK
(11/6/09)
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Whole family likes these. I found I needed about 1 cup milk. added 1/2 cup craisins (dried cranberries) and 1/4 cup chopped pecans. Sprinkled tops with rolled oats. Made 56 mini muffins that contain only 27 calories each. (Making oat flour in blender worked fine.) Submitted by:
CAROLJ35
(10/20/08)
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I added ground flax, oat bran, and a little raw sugar on top. Did not have any pumpkin on hand, but had some cooked sweet potato frozen and they came out perfect! Submitted by:
ACKCLARKE
(9/12/08)
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excellent recipe! I used quaker oats for the oat flour, real sugar instead of splenda, extra cinnamon, added raisins and chopped pecans. Topped with brown sugar. Very moist muffins, keep very well. Submitted by:
DIETS81
(4/29/08)
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These turned out to be easy and tasty. I used my blender to make the oat flour from Quaker Oats (so much less expensive than buying it!) and it worked perfectly. I'm going to try sprinkling a tiny bit of chopped pecans and Splenda brown sugar on top next time. Submitted by:
JACINDA222
(3/12/08)
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These are great and easy to make. They're a little plain for me, though, so next time I'll add a little more splenda or maybe a little sugar free maple syrup. Mmmmm, or mini chocolate chips, nuts, or some sort of fruit... Lots of possibilities! Submitted by:
FLUTTEROFSTARS
(2/7/08)
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Hot out of the oven, and very delightful! Moist and low in calories for breakfast. Sprayed the muffin cups, had no problem.

Will definately make this over and over again. What a treat! 		Submitted by:
DOODERQUEEN
(11/30/07)
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Fantastic!! I did omit the Splenda as my children would be eating it. I just used 1/2 cup of brown sugar instead (will use less next time as they were still very sweet). I also used egg whites instead of an egg. Very moist muffin and will make this regularly. The kids loved them. Submitted by:
AARRONG
(11/23/07)
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These were awesome. I added a few dark choco. chips to them which I know upped the calories but they were delicious! They were so moist and the perfect flavor. I didn't have pumpkin pie spice so used nutmeg, cloves, and cinnamon! Will definately make again. Great Thanksgiving breakfast! Thanks! Submitted by:
BASEBALLMOM024
(11/22/07)
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