Pumpkin Oatmeal Muffins

20 Nov

These are super easy muffins I found on GreenLiteBites  and they taste delicious fresh out of the oven. They contain no flour, so if you have celiac disease/gluten intolerance, you could make these with gluten-free oats. Since they are so dense and moist, if you don’t eat them within a few days I would put them in the refrigerator. They taste the best warm.

original recipe:


  • 15 oz can pumpkin
  • 1/2 cup skim milk
  • 2 eggs
  • 1 tbsp baking powder
  • 3 cups old fashion or rolled oats
  • 1 TBSP pumpkin pie spice
  • splash of vanilla extract
  • 1/3 cup brown sugar


  1. Preheat oven to 375F
  2. Mix all ingredients together and let sit while you prepare the muffin pans
  3. Spray muffin pan or liners with non-stick spray
  4. Divide batter into 16+ muffin tins (they should be pretty full)
  5. Bake 25-30 minutes, or until the edges are brown and the top is firm
  6. Let cool 5 minutes before removing from pan or they might rip
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Posted by on November 20, 2010 in Uncategorized


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