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Pumpkin Oatmeal Muffins 2 rotated

Pumpkin Oatmeal Muffins

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Course Breakfast, Snack
Servings 12
Calories 180 kcal

Ingredients
  

  • 3 ½ cups old-fashioned rolled oats
  • 1 ½ cups low-fat milk
  • 1 cup pumpkin puree
  • ½ cup light brown sugar
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ¾ teaspoon salt
  • 2 large eggs
  • ½ cup chopped walnuts or pecans pieces (optional)
  • ¼ cup craisins (optional)
  • ¼ cup mini chocolate chips (optional)

Instructions
 

  • Preheat oven to 375 degrees F
  • Coat a 12-cup muffin tin with cooking spray.
  • In a large bowl, mix together all ingredients - oats, milk, pumpkin, brown sugar, vanilla, baking powder, pumpkin pie spice, salt, and eggs. Mix until well blended.
  • Spoon batter into the prepared muffin cups, filling each almost to the top. If desired, sprinkle evenly with nuts, craisins, and/or mini chocolate chips
  • Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 10 minutes then transfer to a wire rack.
  • Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.

Notes

Nutrition information per serving: Calories: 180; Total Fat: 6 grams: Protein: 5 grams: Carbohydrates: 27 grams; Fiber: 4 grams; Sodium: 185 milligrams