Pumpkin Oatmeal Muffins
Description
These Pumpkin Oatmeal Muffins are the ultimate comfort food for chilly autumn mornings. The batter is rich with pure pumpkin puree and warm pumpkin pie spice, creating a tender crumb that is both hearty and light. Quick oats add a satisfying chew, while chopped walnuts provide a delightful crunch in every bite. Sweetened naturally with honey and a splash of apple juice, these muffins strike the perfect balance between savory spice and subtle sweetness. They are incredibly easy to mix up, requiring no special equipment, making them ideal for busy weekdays or lazy weekend brunches. Whether served warm with a cup of coffee or packed for a school lunch, these muffins bring a cozy, home-baked feel to your table.Ingredients
Directions
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Preheat your oven to 375F (190C). Grease a 12-cup muffin tin or line with paper liners.
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In a large bowl, whisk together the flour, 1/2 cup oats, chopped walnuts, baking powder, pumpkin pie spice, baking soda, and salt.
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In a separate medium bowl, whisk together the pumpkin puree, eggs, honey, apple juice, and vegetable oil until smooth.
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Pour the wet ingredients into the dry ingredients and stir gently with a spatula or spoon just until combined; do not overmix.
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Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
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Sprinkle the remaining 2 tablespoons of oats evenly over the top of each muffin for extra texture.
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Bake for 23 to 27 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean.
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Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 959.0kcal
- % Daily Value *
- Total Fat 40.8g63%
- Saturated Fat 5.5g28%
- Cholesterol 93.2mg32%
- Sodium 2822.8mg118%
- Total Carbohydrate 129.1g44%
- Dietary Fiber 8.8g36%
- Sugars 29.5g
- Protein 23.8g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve warm or at room temperature. These muffins store well in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, freeze cooled muffins for up to 3 months.
Note: The original tag listed this as "Vegan," but the recipe includes eggs and honey. To make this vegan, substitute eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and replace honey with maple syrup or agave nectar.
Ensure you are using 100% pure pumpkin puree (like Libby's) and not pumpkin pie filling, which contains added sugars and spices that will alter the flavor and texture.
