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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 113.4
  • Total Fat: 4.8 g
  • Cholesterol: 10.0 mg
  • Sodium: 70.6 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 2.0 g
  • Protein: 2.9 g

View full nutritional breakdown of Pumpkin Oat Muffin/Bars calories by ingredient
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Pumpkin Oat Muffin/Bars

Submitted by: PAULAHOHL

Introduction

great tasting and filling muffins great tasting and filling muffins
Number of Servings: 24

Ingredients

    1 1/2 cup whole wheat flour (or bran, white)
    1 cup oats (I use steel cut)
    1/2 cup Splenda brown sugar ( calls for 3/4 reg. brown sugar but I scale back)
    1/2 cup walnuts (or nuts of your choice)
    1 tablespoon baking powder
    1 1/2 pumpkin pie spice (or cinnimon)
    1 cup pumpkin
    3/4 cup fat free milk (sub as needed)
    1 egg slightly beaten
    1/3 cup veg oil (canola oil)

Directions

Mix all dry ingredients together. Add pumpkin, milk, oil and slightly beaten egg. Mix lightly (do not over mix) add walnuts.

You can make giant muffins, reg. muffins or spread onto a cookie sheet. I like the cookie sheet because it is easy to cut into squares, you can make them the size you want and stores easily.

Bake 375-400 for about 15 to 20 mins. use toothpick to check middle to see if done. Do not over cook.

These freeze really well. I wrap them individually and they thaw out quickly for the morning at work or snack.

**Must often I double recipe and spread onto the cookie sheet for thicker bars. Plus the canned pumpkin is almost 16 oz.

Number of Servings: 24

Recipe submitted by SparkPeople user PAULAHOHL.






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Member Ratings For This Recipe


  • Good
    3 of 3 people found this review helpful
    just made this and it turned out good. i used unsweetened applesauce instead of oil and next time i will only use 1 tsp of pumpkin pie spice - it was a little strong. - 10/27/09

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  • Very Good
    2 of 2 people found this review helpful
    i added a few dashes of sea salt, used 1 teaspoon of cinnamon and nutmeg, a few dashes of ground ginger and two cloves chopped up.i also used only enough oil to cover the bottom of the 1/3 measuring cup, i filled the rest of the cup up with more fresh pumpkin.i also subbed halved almonds for walnuts - 2/12/10

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  • Very Good
    2 of 2 people found this review helpful
    I doubled this recipe and used unsweetened applesauce for 1/2 the oil. I didn't add the walnuts and I made them into muffins. A big hit at work! I think I will add raisins next time. I also used egg beaters instead of eggs. I will definitely make these again - 3/12/08

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  • Very Good
    1 of 1 people found this review helpful
    This sounds SO GOOD!! I'm always searching for a filling, high-fiber portable breakfast because I exercise first thing in the AM and eat when I get to work. I can't wait to munch on these with a carton of greek yogurt for an AWESOME, long-lasting breakfast!! - 12/19/09

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  • 1 of 1 people found this review helpful
    they smelled so good while they were baking
    - 6/18/09

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  • 1 of 1 people found this review helpful
    good for lunches when I need good carbs - 1/7/09

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  • 1 of 1 people found this review helpful
    This sounds really good! I use pumpkin a lot in muffins, along with applesauce, which makes moisture without fat. Yum! Gonna try these!! - 1/7/09

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  • Incredible!
    1 of 1 people found this review helpful
    These are so good.. I made them yesterday. I did use applesauce and splenda brown suger and doubled the receipe (taking them to bible study) they did need to bake longer or at the higher temp.
    Since I saved so many calories..I added a cup of mini-dark choc. chips..YUM! - 11/9/08

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  • Very Good
    1 of 1 people found this review helpful
    Great for a snack for my school-aged girls, not too sweet and filling. - 1/26/08

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  • Very Good
    1 of 1 people found this review helpful
    These are wonderfully moist, with a touch of sweetness that let's you taste the nuttiness of the nuts and whole wheat. I use real brown sugar, and the batch makes 18, which puts the calorie count at 155. Just what I need for a breakfast-to-go. Thanks! - 1/20/08

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  • Very Good
    1 of 1 people found this review helpful
    Tastes "healthy" but if you don't mind that, these puppies are great! Filling, easy to make and I like the crunchy, chewy texture and the fact that it satisfies my sweet tooth. - 1/11/08

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  • Great, use apple sauce instead of oil, and cinnamon and vanilla Love tem - 3/5/13

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  • If you like fiber and a healthy bar, then these will work. (I like them!) -- I added ground flaxseed & plain yogurt & raisins.
    But I made them for a group of kids and NONE of them would touch them. - 10/5/12

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  • cut receipe in half. use almond flour and ground flax instead of flour. use almond milk instead of milk. use egg beaters and 3/4 applesauce 1/4 oil. - 1/7/12

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  • So yummy! Ive been eating them all day! - 11/23/11

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  • Maybe I over cooked but dry and not one I'll remake. - 11/2/11

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  • We used the lesser amount of sucanat instead of Splenda, and olive oil. We also cut the Baking Powder in half. We made bars and they were great! - 10/6/11

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  • These were horrible! The batter was so thick I had to scrape it off the spoon, they did not rise or spread out, they were tastless and stick to the paper liners! I followed the recipe exactly, except used allplesauce instead of oil. What happened?
    - 9/11/11

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  • Love these!! The only thing I would do differently is cut down on the baking powder a little. I tried it a second time using less, and the taste of the baking powder didn't come trhough. - 2/4/11

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  • This is a great basic recipe which can be modified easily to suit your taste. I left out the walnuts and used brown sugar, came out a bit chewy and with a strong oat taste, but I loved them. They freeze amazingly well. I will definitely try these again with craisin and a bit more spice. - 1/9/11

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  • These are a great, quick breakfast. I added chocolate chips but that was actually not a great idea. Next time I'll stick with the cranberries. - 10/15/09

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  • Pretty tasty! - 9/1/09

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  • Good........dried cranberries would be good in this too! - 1/19/09

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  • We all loved these! I didn't have any nuts on hand, so I used Crasins. A great fast breakfast! - 1/8/09

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  • After reading the recipe and the comments I know this will be just the thing to use that last of the canned pumpkin from season's pumpkin pie. - 1/7/09

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