Edit ModuleShow Tags

Recipes for Fall: Healthy Pumpkin Oatmeal Muffins

Photo: Migle/Flickr


October is upon us, so it's time to enjoy pumpkin-flavored everything! The first installment of a series of pumpkin-centric dishes celebrating both the sweet and the savory side of the winter squash is a pumpkin oatmeal muffin.

Pumpkin Oatmeal Muffins

These muffins have a minimal amount of sugar in them, reducing the risk of mid-morning crash, but they still feel like a treat.  

The oats add extra fiber and protein, and give the muffins added texture.  These are great to pack in a lunchbox, or as a quick and easy grab-and-go breakfast.

Makes 12 muffins

1 15oz can pumpkin puree

1 teaspoon vanilla extract

3 eggs

½ cup canola oil

2 cups all-purpose flour

1 cup rolled oats

1 cup brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

¼ teaspoon nutmeg

¼ teaspoon salt


Heat your oven to 350°F.

In a large bowl, mix together the pumpkin, vanilla extract, eggs and canola oil.  Whisk until smooth.

Put the flour, oats, sugar, baking powder, baking soda, cinnamon, nutmeg and salt into a medium bowl, and mix well.  Fold the dry ingredients into the pumpkin mixture until combined.

Line a muffin tin with baking liners, then divide the batter between all 12 liners.  Bake for 30 minutes until golden brown on top and cooked through.  Once cool, store in an airtight container.


Also try these recipes for Pumpkin Soup and Pumpkin Scones.


Jo Eike is a writer and a cook always in search of her next favorite recipe.  She lives in Seattle with her husband and three children.

Edit ModuleShow Tags

Related Content

7 of the Best Kid-Friendly Restaurants in Seattle

Some of the best restaurants in Seattle are also great places to eat with kids - in Ballard, Capitol Hill, downtown Seattle and the International District .

9 Kid-Friendly Breweries in Seattle

Where to grab a pint when you've got your pint-sized friends in tow

Recipe: PCC's Tiger Mountain turkey chili, a hearty, kid-friendly soup

Easy adaptations make this hearty dish vegetarian, or spicy. Serve with cornbread, cheese or a big green salad. The recipe is easy to double and also freezes well.

Add your comment:
Edit ModuleShow Tags
Edit Module

Family Events Calendar

Subscribe to our weekly newsletters

* indicates required
Send Me:
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module Edit ModuleShow Tags Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags