Bread Quick Bread Muffin Oatmeal Muffin Pumpkin-Oatmeal Muffins 4.0 (14) 13 Reviews These healthy pumpkin-oatmeal muffins will get you in the mood for fall. Sprinkling the muffins with pecans adds a nutty crunch to every bite. Serve them for breakfast or as a grab-and-go snack. By Megan Ginsberg Megan Ginsberg Megan Ginsberg is the Senior Editor for EatingWell. She has a keen eye for grammar, is always looking for new recipes to try and loves the satisfaction that comes from meal planning. Most of her 20-plus-year editing career has been focused on food-related content. EatingWell's Editorial Guidelines Updated on April 19, 2024 Reviewed by Dietitian Jessica Ball, M.S., RD Reviewed by Dietitian Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is the senior nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Prep Time: 10 mins Additional Time: 35 mins Total Time: 45 mins Servings: 12 Yield: 12 muffins Nutrition Profile: Soy-Free Vegetarian Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 3 ½ cups old-fashioned rolled oats 1 ½ cups reduced-fat milk 1 cup unseasoned pumpkin puree ½ cup light brown sugar 1 ½ teaspoons vanilla extract 1 teaspoon baking powder 1 teaspoon pumpkin pie spice ¾ teaspoon salt 2 large eggs, lightly beaten ½ cup chopped pecans Directions 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. 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. 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. Tips To make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months. Recipe developed by Pam Lolley Originally appeared: EatingWell.com, August 2020 Save Rate Print Nutrition Facts (per serving) 183 Calories 6g Fat 28g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Serving Size 1 muffin Calories 183 % Daily Value * Total Carbohydrate 28g 10% Dietary Fiber 3g 12% Total Sugars 11g Added Sugars 8g 16% Protein 6g 11% Total Fat 6g 8% Saturated Fat 1g 6% Cholesterol 33mg 11% Vitamin A 3240IU 65% Vitamin C 1mg 1% Folate 20mcg 5% Sodium 212mg 9% Calcium 87mg 7% Iron 2mg 8% Magnesium 38mg 9% Potassium 207mg 4% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.