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–+ servings
Oatmeal Pumpkin cups stacked in 3.
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5 from 6 votes

Nutritious Pumpkin Muffins

Made with wholesome pantry staples, these Nutritious Pumpkin Muffins are also known as baked pumpkin oatmeal cups. They are easy to make and are a great snack for after school or a quick breakfast on the go.
Prep Time5 minutes
Cook Time18 minutes
Total Time23 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: baked oatmeal muffins, pumpkin muffins, pumpkin oat muffins, pumpkin oatmeal muffins
Servings: 12 muffins
Calories: 156cal
Author: Amy Desrosiers
Cost: $3

Equipment

  • 12-count muffin tin

Ingredients

  • 3 cups old-fashioned oats
  • 1 1/2 tsps. baking powder
  • 1/4 tsp. salt
  • 1/3 cup dried cranberries
  • 1/4 cup crushed pecans
  • 1 1/2 tbsps. pumpkin pie spice
  • 2 large eggs
  • 1 1/2 cups Hood Whole Milk
  • 1/2 cup pureed pumpkin *not pumpkin pie filling
  • 1/3 cup honey

Instructions

  • Preheat oven to 350 degrees. Spray a nonstick muffin tin or grease with butter. I used a silicone muffin tin and did not need to grease mine.
  • In a large bowl, mix oats, baking powder, salt, nuts, dried cranberries, and pumpkin pie spice. Whisk to combine and set aside.
  • In a medium sized bowl, mix the wet ingredients which includes the pumpkin, eggs, milk, and honey. Whisk to combine.
  • Pour the wet ingredients into the dry ingredients and mix thoroughly with a wooden spoon. Allow the oats mixture time to soak up some of the excess liquid.
  • Use an ice cream scoop (without a spring) to fill each muffin tin well almost to the top. Be sure each muffin cup is evenly filled.
  • Place muffin pan on the center rack of the oven, and bake for 18-20 minutes. A toothpick inserted into the center of a muffin should come out clean.
  • Allow muffins to cool before removing them from the pan.
  • Enjoy muffins warm with a glass of milk, tea, or coffee.

Notes

Nutritional values may vary and are meant to be a guide. 
Recipe swaps:
You can swap the dried cranberries for raisins.
Walnuts, or crushed almonds could also be used in this recipe. 
Freshness:
These muffins can be stored in the fridge for up to 5 days in an airtight container. They should not be left at room temperature overnight because they will not taste as fresh. 
Freezing:
You can also freeze them for up to 3 months when stored properly in a freezer-safe container with no excess air or moisture. 

Nutrition

Serving: 1muffin | Calories: 156cal | Carbohydrates: 23g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 34mg | Sodium: 103mg | Potassium: 229mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1688IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 2mg