Tis the season – the season for baking with pumpkin. I’m not a huge fan of pumpkin pie so I am always looking for other ways to use it. This Pumpkin Oatmeal Muffin recipe is a favorite in our house. It’s super easy to make, my whole family loves it and it’s semi-healthy which is a bonus!
Molly’s Pumpkin Oatmeal Muffins
Makes 12 large or 18 medium muffins
1 1/2 cup all-purpose flour (you can also substitute half with whole wheat flour)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 cup old fashioned oats (I use quick oats)
1/3 cup brown sugar
1/2 cup sugar (I often substitute this for Splenda to cut down on the sugar)
1 cup canned pumpkin (just plain pumpkin not pie filling)
3/4 cup milk
1/3 cup canola oil
1/4 cup of flax seed (this is optional but adds a great flavor and nutrition)
Preheat oven to 400 degrees and line muffin tin with muffin cups.
Combine flour dry ingredients in a large bowl and mix to evenly distribute ingredients.
In a separate bowl, mix egg, pumpkin, milk and canola oil.
Pour pumpkin mixture into flour mixture and stir until batter is thick and fully mixed.
Pour batter into muffin cups and bake for 18 minutes or until tops of the muffins bounce back when lightly touched (I prefer the toothpick method).
Let cool on wire racks and enjoy!!