How to Make October Oatmeal Pumpkin Muffins - A Step-by-Step Guide

As the leaves begin to change and the air turns crisp, there is something comforting about the aroma of warm spices and the taste of pumpkin. And what better way to embrace the flavors of fall than with a batch of homemade October Oatmeal Pumpkin Muffins? These moist and flavorful muffins are perfect for breakfast, a midday snack, or even a sweet treat after dinner. Packed with the goodness of oats and the rich flavor of pumpkin, these muffins are a delicious way to celebrate the season.

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Ingredients

  • no-stick cooking spray
  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • ½ cup white sugar
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 ¼ cups pumpkin puree
  • ½ cup milk
  • 2 eggs, beaten
  • ¼ cup maple syrup
  • ¾ cup quick-cooking rolled oats

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Additional Time: 5 mins
  • Total Time: 40 mins
  • Servings: 6
  • Yield: 6 large muffins

  • Preheat the oven to 375 degrees F (190 degrees C). Spray 6 muffin cups with cooking spray.
  • 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 flour mixture until batter is smooth; fold oats into batter. Scoop batter into prepared muffin cups, filling them to the top.
  • 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.
  • Nutrition

    264 cal.

    • Total Fat: 3g
    • Saturated Fat: 1g
    • Cholesterol: 64mg
    • Sodium: 711mg
    • Total Carbohydrate: 53g
    • Dietary Fiber: 4g
    • Total Sugars: 28g
    • Protein: 7g
    • Vitamin C: 2mg
    • Calcium: 103mg
    • Iron: 3mg
    • Potassium: 277mg