Pumpkin Oatmeal Muffins Recipe

These healthy pumpkin-oatmeal muffins will get you in the mood for fall any time of the year. Sprinkling the muffins with pecans adds a nutty crunch to every bite. Serve them for breakfast or as a grab-and-go snack.

Pumpkin-Oatmeal Muffins

Serves 12

Active Time: 10 minutes

Total Time: 45 minutes

Ingredients:

3 1/2 cups old-fashioned rolled oats
1 1/2 cups reduced-fat milk
1 cup unseasoned pumpkin puree
1/2 cup light brown sugar
1 1/2 teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
3/4 teaspoon salt
2 large eggs, lightly beaten
1/2 cup chopped pecans

Directions:

Preheat oven to 375 F. Combine 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 a wire rack. Serve warm or at room temperature.

Tasty tips

To make ahead: Wrap airtight and refrigerate for up to two days or freeze for up to three months.
People with celiac disease or gluten sensitivity should use oats that are labeled “gluten free,” as oats are often cross-contaminated with wheat and barley.

Recipe nutrition per serving: 183 Calories, Total Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 33 mg, Carbohydrates: 28 g, Fiber: 3 g, Total Sugars: 11 g, Added Sugars: 8 g, Protein: 6 g, Sodium: 212 mg, Potassium: 207 mg, Iron: 2 mg, Folate: 20 mcg, Calcium: 87 mg, Vitamin A: 3240 IU, Vitamin C: 1 mg.

EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.

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