Pumpkin Oatmeal Muffins
Servings: 12 Servings
Ingredients
- ½ cup unsalted butter softened
- ⅔ cup light brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup old-fashioned rolled oats
Instructions
- Preheat the oven to 350°F, and grease or line a muffin pan with paper liners.
- In a large bowl, use a hand mixer to beat the butter and brown sugar on low speed until light and fluffy, about 3 minutes. Add the pumpkin puree, egg, and vanilla, and beat until well mixed. Set aside.½ cup unsalted butter, ⅔ cup light brown sugar, 1 cup pumpkin puree, 1 large egg, 1 teaspoon pure vanilla extract
- In a separate medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients, and mix on low speed just until no flour streaks remain. Gently fold in the rolled oats.1 cup all-purpose flour, 1 tablespoon pumpkin pie spice, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 cup old-fashioned rolled oats
- Fill each cavity of the muffin pan about ½ to ⅔ of the way full. Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
- Enjoy warm, and store any leftovers in an airtight container for up to 3 days.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 pumpkin oatmeal muffin. Actual calories will vary.
Nutrition Facts
Pumpkin Oatmeal Muffins
Serving Size
1 muffin
Amount per Serving
Calories
193
% Daily Value*
Fat
9
g
14
%
Saturated Fat
5
g
31
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
34
mg
11
%
Sodium
225
mg
10
%
Potassium
105
mg
3
%
Carbohydrates
27
g
9
%
Fiber
2
g
8
%
Sugar
13
g
14
%
Protein
3
g
6
%
Vitamin A
3435
IU
69
%
Vitamin C
1
mg
1
%
Calcium
68
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
