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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 99.1
  • Total Fat: 2.1 g
  • Cholesterol: 23.6 mg
  • Sodium: 14.3 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 2.7 g
  • Protein: 3.6 g

View full nutritional breakdown of oatmeal pumpkin muffins calories by ingredient
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oatmeal pumpkin muffins

Submitted by: EAK000

Introduction

healhty! Not too sweet! YUM. healhty! Not too sweet! YUM.
Number of Servings: 18

Ingredients

    2 cups quick oats, dry
    3/4 cup whole wheat flour
    1/2 cup sugar
    2 tsp cinnamon
    1/8 tsp each of cloves, ginger, and nutmeg
    1 tsp baking powder
    1/2 tsp each of baking soda and salt
    1 cup canned pumpkin
    3/4 cup buttermilk or plain yogurt
    2 eggs
    6 TBSP ground flax meal (you can substitute 2 TBSP canola oil if you don't have flax meal...but it's so healhty and good - go get some!

Directions

Pre-heat oven to 375 degrees. Coat a muffin cup pan with cooking spray. Process the 2 cups of oats in a food processor or blender until fine. Transfer to a large bowl and add remaining dry ingredients (through salt). Whisk together the dry ingredients. In a separate bowl, whisk together the pumpkin, buttermilk (or yogurt), eggs, and oil. Add pumpkin mixture all at once to oat mixture. Stir just until moistened (do not over-mix). Spoon batter into muffin cups. Bake for 20 minutes, or until toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then remove muffins from the pan to a wire rack. Makes about 18 large muffins. (or 12 large and 12 mini-muffins)

Number of Servings: 18

Recipe submitted by SparkPeople user EAK000.






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Member Ratings For This Recipe

  • Made these a few days ago and added 3/4 cup raisins and 1/2 cup chopped nuts as my husband eats them too. We enjoyed them very much. - 3/5/09

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