Pumpkin Oat Muffin/Bars

3.8 of 5 (28)
member ratings
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


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


    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)


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.

Member Ratings For This Recipe

  • no profile photo

    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

  • no profile photo

    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

  • no profile photo

    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

  • no profile photo

    Very Good
    1 of 2 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

  • no profile photo

    1 of 2 people found this review helpful
    they smelled so good while they were baking
    - 6/18/09