Pumpkin Oatmeal Muffins

A perfectly spiced pumpkin oatmeal muffin. These muffins are made with honey (not sugar) and buttermilk (not oil) so they are super healthy. 

Pumpkin Oatmeal Muffins


I just love the look of these muffins! They just look so delicious. The oats add a nice texture while the pumpkin purée gives a wonderful rich orange colour. And they taste as good as they look; chewy oats, moist pumpkin, sweet chocolate, a touch of honey and the perfect balance of pumpkin pie spice. I made them as mini muffins for an easy portable snack but they can be made as regular size for a fast filling breakfast. 

Pumpkin Oatmeal Muffins
In a large bowl combine oats, flour, baking powder, salt, cinnamon, ginger, nutmeg, allspice, cloves and chocolate chips. 

Pumpkin Oatmeal Muffins
In another bowl combine buttermilk, egg, pumpkin purée and honey. Whisk until well combined.

Pumpkin Oatmeal Muffins
Pour the pumpkin mixture into the oat mixture and sit until just moist; don’t over stir. Spoon into 12 greased regular muffin cups or 24 mini cups. Fill about 3/4’s full.

Pumpkin Oatmeal Muffins

Bake at 350F. For regular cups bake 20 minutes. For mini cups bake 10 minutes. Allow muffins to cool in pan for 5-10 minutes before removing to cool completely on a wire rack.

Pumpkin Oatmeal Muffins

 

Pumpkin Oatmeal Muffins
Serves 12
A perfectly spiced pumpkin oatmeal muffin. These muffins are made with honey (not sugar) and buttermilk (not oil) so they are super healthy.
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 1 cup oats, quick cooking or old-fashioned
  2. 1 cup whole wheat flour
  3. 1 teaspoon baking powder
  4. 1/4 teaspoon salt
  5. 1 teaspoon cinnamon
  6. 1/2 teaspoon ground ginger
  7. 1/2 teaspoon ground nutmeg
  8. 1/2 teaspoon allspice
  9. 1/4 teaspoon ground cloves
  10. 1/2 cup mini chocolate chips
  11. 1 cup buttermilk
  12. 3/4 cup pumpkin purée
  13. 1 egg
  14. 2 tablespoons liquid honey
Instructions
  1. Preheat oven to 350F. Grease 12 muffin cups or 24 mini muffin cups.
  2. In a large bowl combine oats, flour, baking powder, salt, cinnamon, ginger, nutmeg, allspice, cloves and chocolate chips.
  3. In another bowl combine buttermilk, egg, pumpkin purée and honey. Whisk until well combined.
  4. Pour the pumpkin mixture into the oat mixture and sit until just moist; don't over stir.
  5. Spoon into 12 greased regular muffin cups or 24 mini cups. Fill about 3/4's full.
  6. Bake at 350F. For regular cups bake 20 minutes. For mini cups bake 10 minutes.
  7. Allow muffins to cool in pan for 5-10 minutes before removing to cool completely on a wire rack.
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