Healthy Hearty Oatmeal Pumpkin Muffins

Saturday, 24 Jan 2009


Pumpkins muffins are one of my all-time favorite breakfast foods, so I am always looking for new variations.  I found these Oatmeal Pumpkin Muffins in’s low fat cooking section.


I didn’t make any changes to the recipe.  The oatmeal makes the muffins nice and chunky.  Also, the brown sugar I used had some lumps I couldn’t get rid of.  That worked out to be a benefit when the lumps melted into nice sticky, sugary spots in the muffins, giving them a little extra texture.


The recipe made 15 regular-sized muffins, which I plan to freeze and save for breakfasts in the future.

Reader's Comments

  1. I think I have everything but the raisins, do you think they’ll be ok w/o raisins? Think I’ll give them try. I feel like baking something today. 🙂

  2. Yes! You caught me — forgot to mention this in my write-up, but I did not put in the raisins! They are optional. And the muffins have plenty going on without them. Let me know how it goes!

  3. They turned out great. Very tasty and also very easy. It gave me my baking fix. 🙂

  4. That’s great. I froze mine and have been eating them for breakfast.

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