I think muffins are great. I love them for breakfast Oats when I am on the go. They can’t be dry though because I usually don’t have something to drink when I am eating on the go. This easy recipe for muffins is great for on the go moist muffins. They are pumpkin with spice and something else very nice…Oatmeal! Oatmeal is my new baking secret ingredient. It makes everything super moist without an overpowering oatmeal taste. Most of the times nobody can even taste oatmeal at all, including myself!
CookEatDelicious.Com Rating: Love, love, love these muffins. They are not too sweet but not that bland type of muffin either. The spices with the pumpkin are right on. I love it all! I make regular size muffins to freeze and mini muffins to just eat every time I walk by the kitchen. Ha! Try this recipe and let me know how it works out for you!
Oatmeal Pumpkin Muffins
- 1 29 ounce can of Pumpkin
- 3 eggs
- ⅔ cup vegetable oil
- 1 cups white sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 2 tsp cloves
- 2 tsp cinnamon
- 2 tsp nutmeg
- 1 tsp allspice
- 1 tsp salt
- ½ cup flour
- 2 cups oatmeal
- Preheat oven to 350 degrees.
- Grease muffin tin or use liners.
- In a large bowl add in pumpkin, eggs, and oil. Combine.
- Add to pumpkin mixture the sugar, baking soda, baking powder, and the rest of the spices.
- Mix in flour and oatmeal. Add in extra oats if the batter is too thin.
- Scoop batter into prepared muffin cups.
- Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Tips for making Oatmeal Pumpkin Muffins
Pumpkin and oatmeal are a classic fall flavor combination, and these oatmeal pumpkin muffins are the perfect way to enjoy them! These muffins are moist and fluffy, with just the right amount of sweetness. And they’re so easy to make! Here are some tips for making the perfect oatmeal pumpkin muffins:
- – Start with good quality ingredients. Use fresh pumpkin puree, and make sure your spices are fresh as well. This will make a big difference in the flavor of your muffins.
- – Be careful not to overmix the batter. Overmixing can make your muffins tough. Just mix until the ingredients are well combined.
- – Fill your muffin cups all the way to the top. This will give you nice, tall muffins with nice, rounded tops.
- – Bake the muffins until they’re golden brown and a toothpick inserted into the center comes out clean. This will ensure that your muffins are cooked through.
Follow these tips and you’ll be sure to end up with delicious, perfect oatmeal pumpkin muffins!
FAQs about the Oatmeal Pumpkin Muffins
1. Can I make the Oatmeal Pumpkin Muffins without the oatmeal?
Yes, you can make the Oatmeal Pumpkin Muffins without the oatmeal. However, the oatmeal adds a nice texture and flavor to the muffins.
2. Do I have to use fresh pumpkin puree for the Oatmeal Pumpkin Muffins?
No, you don’t have to use fresh pumpkin puree for the Oatmeal Pumpkin Muffins. You can use canned pumpkin puree or even pumpkin pie filling.
3. Can I make the Oatmeal Pumpkin Muffins ahead of time?
Yes, you can make the Oatmeal Pumpkin Muffins ahead of time. They will keep in the fridge for up to 3 days or in the freezer for up to 3 months.
Serving Suggestions for Oatmeal Pumpkin Muffins
Oatmeal pumpkin muffins, a delightful treat combining the wholesomeness of oats with the rich flavors of pumpkin, are a versatile snack that can be enjoyed in various ways. These muffins are a cross between baked oatmeal and traditional pumpkin muffins, offering a denser texture but remaining super moist. They are made without flour, relying on rolled oats as their base, which provides ample fiber and B vitamins. The addition of milk and eggs contributes protein, while pumpkin puree offers a boost of vitamin A.
For those who prefer a touch of sweetness, chocolate chips can be sprinkled on top before baking, or for a healthier twist, dried cranberries or diced fruit can be mixed into the batter. If you’re looking to reduce sugar content, consider halving the amount of maple syrup or substituting it with honey—just remember not to serve honey to children under one year old.
These muffins are incredibly adaptable to dietary needs. For a dairy-free version, simply use unsweetened nondairy milk. If gluten is a concern, ensure you use certified gluten-free rolled oats. And for an egg-free option, a store-bought egg replacer can be used, though this may alter the texture slightly towards that of baked oatmeal.
Serving suggestions for these pumpkin oatmeal muffins are plentiful. They can be enjoyed warm, straight from the oven, or at room temperature for a quick grab-and-go breakfast or snack. If you have leftovers, they store well in the fridge for 3-5 days or can be frozen for up to 3 months, making them a convenient option for meal prep. When serving to younger children, consider dicing the muffins into smaller pieces for easier consumption.
For a festive fall breakfast, pair these muffins with a hot cup of Shamrock Inspired Coffee or a glass of milk. They can also be a part of a balanced lunch, accompanied by fresh fruit and a simple vegetable side. Whether you’re looking for a nutritious snack for your kids or a satisfying treat for yourself, these pumpkin oatmeal muffins are a healthy and delicious choice that caters to various tastes and dietary preferences.