The Food Factor: Pumpkin Spice Oatmeal Muffins
Video by Jonathan Parrish
Whether you love or hate the pumpkin spice craze that takes over every fall, you can’t deny that pumpkin is a healthy food! High in fiber, low in calories, and packed with vitamin A, pumpkin is a terrific addition to your diet.
When shopping for pumpkin puree, be sure you don’t buy pumpkin pie filling. For even healthier muffins, substitute whole-wheat flour for half of the all-purpose flour. You can make these in a mini-muffin pan or in a standard-size muffin pan.
Next time I make these, I’ll probably add more pumpkin pie spice for a bolder flavor.
Happy fall, y’all!
Pumpkin Spice Oatmeal Muffins
- 1½ cups all-purpose flour
- 1 cup quick oats
- ¾ cup brown sugar
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons pumpkin pie spice
- 1 egg, slightly beaten
- 1 cup pumpkin puree
- ¾ cup low-fat milk
- ⅓ cup oil
- ¼ cup quick oats
- 1 Tablespoon brown sugar
- 1 Tablespoon melted margarine or butter
- ⅛ teaspoon pumpkin pie spice
- Wash hands with soap and water.
- Spray muffin tins with cooking spray or use muffin liners.
- In a medium bowl, combine flour, quick oats, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- Break egg into a small bowl. Wash hands with soap and water after cracking raw egg. Add pumpkin, milk, and oil to egg. Mix well.
- Add liquid ingredients to dry ingredients and stir until just moistened. Fill muffin cups two-thirds full.
- Mix topping ingredients. Sprinkle topping evenly over muffins. Bake mini muffins at 400°F for 8–12 minutes or until evenly browned. Bake regular-sized muffins for 15–18 minutes.
Thanks to the University of Nebraska-Lincoln Extension for this recipe!
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