These healthy pumpkin-oatmeal muffins will get you in the mood for fall. Sprinkling the muffins with pecans adds a nutty crunch to every bite. Serve them for breakfast or as a grab-and-go snack. Source:, August 2020

Pam Lolley


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Stir oats, milk, pumpkin, brown sugar, vanilla, baking powder, pumpkin pie spice, salt and eggs together in a large bowl until fully incorporated.

  • Lightly coat a 12-cup muffin tin with cooking spray. Spoon the batter into the prepared muffin cups, filling each almost to the top. Sprinkle evenly with pecans.

  • Bake the muffins until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pan for 10 minutes, then transfer to wire rack. Serve warm or at room temperature.


To make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.

Nutrition Facts

183 calories; total fat 6.2g 10% DV; saturated fat 1.1g; cholesterol 33mg 11% DV; sodium 212mg 8% DV; potassium 207mg 6% DV; carbohydrates 27.9g 9% DV; fiber 3.4g 14% DV; sugar 11g; protein 5.6g 11% DV; exchange other carbs 2; vitamin a iu 3240IU; vitamin c 1mg; folate 20mcg; calcium 87mg; iron 1mg; magnesium 38mg; thiamin -1mg; added sugar 8g.