Rating: 4.5 stars
144 Ratings
  • 5 star values: 86
  • 4 star values: 40
  • 3 star values: 14
  • 2 star values: 3
  • 1 star values: 1

These are unexpectedly yummy. And very good for you too!

Recipe Summary

cook:
20 mins
additional:
5 mins
total:
40 mins
prep:
15 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.

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  • Mix the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg, and butter. Gradually stir in the flour mixture, just until all ingredients are moistened. Fold in the blueberries. Spoon batter into muffin cups, filling to the top.

  • Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.

Nutrition Facts

146 calories; protein 2.6g; carbohydrates 23.5g; fat 5g; cholesterol 26.5mg; sodium 264.9mg. Full Nutrition
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