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.

Pam Lolley
Source: EatingWell.com, August 2020

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Recipe Summary

active:
10 mins
total:
45 mins
Servings:
12
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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

Nutrition Facts

183 calories; protein 5.6g 11% DV; carbohydrates 27.9g 9% DV; dietary fiber 3.4g 14% DV; sugars 11.1g; fat 6.2g 10% DV; saturated fat 1.1g 5% DV; cholesterol 32.5mg 11% DV; vitamin a iu 3239.7IU 65% DV; vitamin c 0.9mg 2% DV; folate 20.3mcg 5% DV; calcium 86.6mg 9% DV; iron 1.5mg 8% DV; magnesium 38.2mg 14% DV; potassium 207.3mg 6% DV; sodium 212.4mg 9% DV; added sugar 8g.
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Reviews (3)

Read More Reviews
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/26/2020
These were very easy to make! I wasn’t sure what a flourless muffin would be like, but the oats give them texture and great chewiness. I didn’t have pumpkin pie spice, so I used what I would put in a pumpkin pie: 1 t. Cinnamon, 1/2 t. Nutmeg, 1/2 t. Ginger and the result was fine. I also substituted maple syrup for brown sugar. The recommendation when I looked up the conversion, was to reduce the liquid in the recipe by 2 T. if you converted 1 c. of sugar to 3/4 c. syrup. That didn’t seem like enough so I used 3/8 c. maple syrup and 1-1/4 c. milk. Next time I will reduce the liquid 3/8 c. The muffins were extremely moist. Loved the pecans on top. I will definitely make them again because they are so easy and tasty! Read More
Rating: 5 stars
08/14/2020
These capture fall in muffin form. A great snack! Read More
Rating: 4 stars
09/27/2020
Very easy to make but lacked flavor. Will make these again and add more pumpkin pie spice or something else to give it a boost. Read More
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