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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 111.7
  • Total Fat: 1.3 g
  • Cholesterol: 35.5 mg
  • Sodium: 86.3 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 2.0 g
  • Protein: 3.2 g

View full nutritional breakdown of Honey Oatmeal Pumpkin Muffins calories by ingredient
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Honey Oatmeal Pumpkin Muffins

Submitted by: AUBREYJO

Introduction

Super scrumptious, spicy muffins! I got this off of Allrecipes.com, but omitted a few things, and added a few things to make it lower fat & calories, based on one of the reviewers who said they used less sugar and replaced the oil with applesauce.
Makes 12.
muffins.
Super scrumptious, spicy muffins! I got this off of Allrecipes.com, but omitted a few things, and added a few things to make it lower fat & calories, based on one of the reviewers who said they used less sugar and replaced the oil with applesauce.
Makes 12.
muffins.

Number of Servings: 12

Ingredients

    # 1/2 c honey
    # 1/4 cup applesauce, unsweetened
    # 2 eggs
    # 1 1/2 cups pureed (canned) pumpkin or winter squash
    # 1/4 c skim milk
    # 1 cup all-purpose whole wheat flour
    1/2 c Old Fashioned oatmeal
    # 1 teaspoons baking powder
    # 1/2 teaspoon baking soda
    # 1/4 teaspoon ground cloves
    # 1 teaspoon ground cinnamon
    # 1/2 teaspoon pumpkin spice

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Directions

In a large mixing bowl, beat honey, applesauce, eggs, pumpkin and water. Combine flour, baking powder, soda, spices and salt. Add to pumpkin mixture; blend well. Fold in raisins. Spoon into greased muffin tins, filling 3/4 full. Bake at 400 degrees F for 15 minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user AUBREYJO.






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Member Ratings For This Recipe


  • Very Good
    3 of 3 people found this review helpful
    I substituted 1/2 c. honey w/1 cup of Splenda. I used 1/2 cup of egg substitute for 2 whole egg, this reduces calories from 111.7 per muffin to about 62 calories per muffin. I dip the muffin in 1-2 tbs. of sugar free cool whip which adds approx. 10-20 cals but sure makes the muffin taste delicious! - 9/5/09

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  • Incredible!
    3 of 3 people found this review helpful
    Simply amazing muffins. A family pleaser truly - from my 2 year old to my 72 year old Dad. So moist and full of flavor - a must try. Some possible substitutes - mashed banana for applesauce (adds 25.6 cal), nutmeg for pumpkin pie spice. My muffins tins allowed me 16 of these babies. Make them now! - 4/25/09

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  • 2 of 2 people found this review helpful
    Good. Ingredients don't match up to directions...milk vs. water and no amount for salt. And I had to bake for 20 min. (and my oven is pretty accurate). Just a mention in case you are new to baking....(I used 1/4 c skim milk, no water, and 1/2 t salt). - 5/28/12

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  • 1 of 1 people found this review helpful
    Well, they passed the "hubby test"...really good, flavorful, and moist. The recipe needs some tweaking, though. I baked at 375 for 20 minutes. Added 1/2 tsp salt. I didn't have any pumpkin pie spice on hand, so I added about 1/8 tsp each of nutmeg and ginger. Will definitely make again! - 2/24/13

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  • Incredible!
    1 of 1 people found this review helpful
    Very moist and delicious! The whole family enjoyed these muffins. - 3/25/09

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  • Very Good
    1 of 1 people found this review helpful
    The muffins were really moist but still had that hint of healthy taste - 2/7/09

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  • Very Good
    1 of 1 people found this review helpful
    These muffins were tasty. They were very moist with great flavor. Ignore the directions that call for raisins, salt, and water (I think they ment milk?). I followed ingredient list as is and they turned out great. - 1/20/09

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  • Incredible!
    1 of 1 people found this review helpful
    These are easy to make and taste just as good as a piece of pumpkin pie! Thanks for sharing this recipie. - 11/29/08

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  • Ingredients were a little bit off with the salt and water. I added some salt and used almond milk. Omitted the raisins. Next time I will try using part white flour and part wheat flour so to experiment a bit. - 11/9/13

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  • missing something but good enough :) - 6/2/13

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  • Awolf, you were right ! the ingredients do not match up! but being an avid baker, I figured it out. My change was to the flour,1/2 w & 1/2 ww made for a lighter muffin. I also chose craisens and walnuts, it is now a keeper in this household....provides a basically healthy muffin. thanks it's great! - 10/29/12

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  • I loved did it with splenda and added craisins with honey. Really good and moist. - 3/18/12

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  • 0 of 1 people found this review helpful
    poor... ingredients calls for milk. Directions calls for water.
    Directions calls for salt - how much salt?-not listed in ingredients. 400 for 15 min they were still mushy inside. Temperature is too high for baking completely. 375 for 18 minutes works better. lower temp for longer. - 12/23/11

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  • Very moist and flavorful muffins. I decreased the cloves and added nutmeg for my tastes. I made these into mini muffins and got 36 at around 40 calories each. - 10/17/11

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  • I did Substitute 2 eggs for 1/2 cup of Egg beaters to lower Cholesterol, Calorie and Fat and added 2Tbls Ground Flax seed for added Protein, Fiber, and Omega 3! - 6/12/11

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  • These were very good. Next time I will try the splenda for honey substitution suggested. The only problem I had was they needed to bake for ~23 minutes instead of fifteen-but the end result was delicious! - 2/1/10

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  • Easy to make and delicious and healthy tasting!! Mmmmm will make these again!! - 5/28/09

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  • chopped a few dates on top. not sure how they will be, very loose muffin mix, prbably will be very moist. Easy to make! - 2/4/09

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  • 0 of 1 people found this review helpful
    Sounds GREAT! I'll try it! - 11/16/08

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  • The best! Taste just like pumpkin pie - add 1/2 cup splenda for more sweetness if you like. Very moist and delicious! - 11/11/08

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  • 0 of 1 people found this review helpful
    Sounds good I will definetly try. - 10/1/08

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