Oatmeal Muffin, Pumpkin Edition
Hi Pumpkin-
Fall has arrived and so has my appetite. I can’t get enough of pumpkin season (yes, I'm one of those girls). But who can blame me, the whole food and drink industry is capitalizing on it. So I’m joining in on the fun and presenting you Oatmeal-Pumpkin Muffins.
You probably already have most of these ingredients in your pantry. Let's (Pumpkin) spice up your life with this snack. You’ll need:
- 3 ½ cups of ol-d fashioned rolled oats
- 1 cup unseasoned pumpkin puree
- 1 ½ cups reduced-fat milk
- 1 ½ teaspoons vanilla extract
- ½ cup light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 2 large eggs, lightly beaten
- ¾ teaspoon salt
- 1/cup chopped pecan (optional)
In just three simple steps, you'll see why this muffin “bakes” me crazy.
- Step 1
Preheat oven to 375 degrees F. Stir oats, milk, pumpkin, brown sugar, vanilla, baking powder, pumpkin pie spice, salt and eggs together in a large bowl until fully incorporated.
- Step 2
Lightly coat a 12-cup muffin tin with cooking spray. Spoon the batter into the prepared muffin cups, filling each almost to the top. Sprinkle evenly with pecans.
- Step 3
Bake the muffins until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pan for 10 minutes, then transfer to wire rack. Serve warm or at room temperature.
Serving Size: 1 Muffin
Per Serving:
183 calories; total fat 6.2g 10% DV; saturated fat 1.1g; cholesterol 33mg 11% DV; sodium 212mg 8% DV; potassium 207mg 6% DV; carbohydrates 27.9g 9% DV; fiber 3.4g 14% DV; sugar 11g; protein 5.6g 11% DV; exchange other carbs 2; vitamin a iu 3240IU; vitamin c 1mg; folate 20mcg; calcium 87mg; iron 1mg; magnesium 38mg; thiamin -1mg; added sugar 8g.