Healthy Bread Recipes Healthy Quick Bread Recipes Healthy Muffin Recipes Healthy Oatmeal Muffin Recipes Pumpkin-Oatmeal Muffins 4.0 (9) 8 Reviews 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. By Pam Lolley Pam Lolley Instagram Pam Lolley is a recipe tester and developer with Dotdash Meredith Food Studios. She received her Bachelor of Science degree from Mississippi University for Women in elementary education with a minor in psychology. After graduation she taught for a couple of years, but decided to follow her true passion of baking. She began a personal baking business, which led to a catering company. Pam started developing and testing recipes for the Southern Living Magazine Test Kitchen in 2003. She has developed several of the white Christmas cakes which grace the magazine's cover every December, as well as several other dessert recipes that have been cover-worthy. She has been in the test kitchens now for over 18 years. In her spare time, she loves spending time with her family, traveling, reading and, believe it or not, loves to cook and bake at home! EatingWell's Editorial Guidelines Updated on August 14, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Additional Time: 35 mins Total Time: 45 mins Servings: 12 Yield: 12 muffins Nutrition Profile: Vegetarian Soy-Free Jump to Nutrition Facts Ingredients 3 ½ cups old-fashioned rolled oats 1 ½ cups reduced-fat milk 1 cup unseasoned pumpkin puree ½ cup light brown sugar 1 ½ teaspoons vanilla extract 1 teaspoon baking powder 1 teaspoon pumpkin pie spice ¾ teaspoon salt 2 large eggs, lightly beaten ½ cup chopped pecans Directions 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. Tips To make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months. Rate it Print Nutrition Facts (per serving) 183 Calories 6g Fat 28g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Serving Size 1 muffin Calories 183 % Daily Value * Total Carbohydrate 28g 10% Dietary Fiber 3g 12% Total Sugars 11g Added Sugars 8g 16% Protein 6g 11% Total Fat 6g 8% Saturated Fat 1g 6% Cholesterol 33mg 11% Vitamin A 3240IU 65% Vitamin C 1mg 1% Folate 20mcg 5% Sodium 212mg 9% Calcium 87mg 7% Iron 2mg 8% Magnesium 38mg 9% Potassium 207mg 4% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved