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October Oatmeal Pumpkin Muffins

Rated as 4.37 out of 5 Stars
3

"These muffins are a great autumn breakfast."
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Ingredients

40 m servings 264
Original recipe yields 6 servings (6 large muffins)

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Spray 6 muffin cups with cooking spray.
  2. 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.
  3. 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.

Footnotes

  • 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


Per Serving: 264 calories; 3.3 53.4 7.1 64 711 Full nutrition

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Reviews

Read all reviews 130
  1. 153 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

These did not turn out for me. They didn't have any flavor and were quite dense. No one really wanted a second one.

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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 ...

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 throug...

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.

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 o...

Excellent! Very moist. Used buttermilk vs regular milk and added raisins, walnuts and diced candied ginger. Perfect at 23 minutes.

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 ...

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 ...

These did not turn out for me. They didn't have any flavor and were quite dense. No one really wanted a second one.

These were so moist & full of flavor. I used whole wheat pastry flour & omitted the maple syrup. Next time I'll add the oatmeal with the other dry ingredients. I doubled the recipe & got 18 regu...