These muffins are a great autumn breakfast.

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
5 mins
total:
40 mins
Servings:
6
Yield:
6 large muffins
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Spray 6 muffin cups with cooking spray.

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  • Whisk all-purpose flour, whole wheat flour, sugar, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Stir pumpkin puree, milk, eggs, and maple syrup into the dry ingredients until batter is smooth; fold oats into batter. Scoop batter into prepared muffin cups, filling them to the top.

  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 30 minutes; set aside to cool 5 to 10 minutes before serving.

Cook's Note:

Recipe quantities supply enough batter for 6 very large muffins, 9 regular-sized muffins, or 12 miniature muffins. Larger muffins may need the full baking time.

Nutrition Facts

264 calories; protein 7.1g 14% DV; carbohydrates 53.4g 17% DV; fat 3.3g 5% DV; cholesterol 63.6mg 21% DV; sodium 710.8mg 28% DV. Full Nutrition

Reviews (145)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/21/2013
Excellent! I loved the base of the recipe. I made substitutions/additions based on our lifestyle: Substituted egg whites for eggs, water for milk, brown sugar for white sugar, old fashioned oats for quick oats, molasses for maple syrup. Added 1 tsp vanilla, 2 scoops protein powder, 1/4 cup each ground flax and chia seeds and 1/2 cup chopped nuts. Read More
(92)

Most helpful critical review

Rating: 1 stars
02/19/2013
These did not turn out for me. They didn't have any flavor and were quite dense. No one really wanted a second one. Read More
(6)
173 Ratings
  • 5 star values: 117
  • 4 star values: 28
  • 3 star values: 11
  • 2 star values: 11
  • 1 star values: 6
Rating: 5 stars
01/21/2013
Excellent! I loved the base of the recipe. I made substitutions/additions based on our lifestyle: Substituted egg whites for eggs, water for milk, brown sugar for white sugar, old fashioned oats for quick oats, molasses for maple syrup. Added 1 tsp vanilla, 2 scoops protein powder, 1/4 cup each ground flax and chia seeds and 1/2 cup chopped nuts. Read More
(92)
Rating: 5 stars
12/07/2012
I increased the baking powder/baking soda to a full teaspoon each, used pure maple syrup and because I did not have quick cooking oats on hand, I ran equal amounts old fashioned oats down through my blender until it was the consistancy of whole wheat flour. I was able to get 12 big muffins out of one recipe. Baked at 350*, they were done at 22 minutes. My family loved these muffins, they are GONE. We seriously at them all at breakfast. Read More
(38)
Rating: 5 stars
11/18/2012
I have gall bladder problems and was looking for something low fat to make for the holidays. This recipe has no oil! And the muffins are soft and moist. Very delicious. Read More
(36)
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Rating: 5 stars
05/30/2014
Easy to make and delicious. Healthier than many other recipes. I increased the number of servings to 8 and let the recipe recalculate ingredient amounts so that I could use the entire can (15 oz) of pumpkin. I got 12 cupcake sized muffins and a mini loaf. Read More
(26)
Rating: 5 stars
01/04/2013
Excellent! Very moist. Used buttermilk vs regular milk and added raisins walnuts and diced candied ginger. Perfect at 23 minutes. Read More
(15)
Rating: 4 stars
11/19/2012
Great muffins very moist and flavourful. Recipe actually makes closer to 7 or 8 muffins or maybe my muffin pan is just smaller. They are quite sweet almost more of a dessert than a breakfast item although so tasty you will want to eat them first thing in the morning anyway. Read More
(14)
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Rating: 5 stars
01/06/2013
Delicious moist and tender muffin. Got the "thumbs up" too from DH who is a fussy eater. I even cut the white sugar back to 1/4 c. and did spices to taste (I didn't have pumpkin pie spice so I also added ginger and cloves). I like how much pumpkin this recipe uses and will make these again for sure. Next time I will add crushed walnuts. Thanks EW2012! Read More
(13)
Rating: 1 stars
02/19/2013
These did not turn out for me. They didn't have any flavor and were quite dense. No one really wanted a second one. Read More
(6)
Rating: 5 stars
12/11/2012
These muffins are a huge hit with the pumpkin lovers in my family. In fact I'll need to do a double batch this afternoon as per my order (you can't deny little granddaughters!). I got ten good-sized muffins from this all moist and yummy. I suggest letting them cool for a few hours to peel away the liners if you use them because they are so moist the papers stick otherwise. I followed the recipe using my own mix of pumpkin pie spice (recipe here on AR) and for the nutmeg I used a healthy dose of a special mix of apple pie spice that contains cardamom I was gifted by my friend Lissa. They took 25 minutes in the oven before the tops sprang back lightly. Thanks for making me popular with my family! Read More
(6)