Nutritious Pumpkin Muffins

5 from 6 votes

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

Cook Time18

Total Time23

Course: Breakfast, Snack

Cuisine: American

Keyword: baked oatmeal muffins, pumpkin muffins, pumpkin oat muffins, pumpkin oatmeal muffins

Servings: 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