Close
Prep Time:10 minsAdditional Time:35 minsTotal Time:45 minsServings:12Yield:12 muffinsJump to Nutrition Facts
Prep Time:10 minsAdditional Time:35 minsTotal Time:45 minsServings:12Yield:12 muffins
Prep Time:10 mins
Prep Time:
10 mins
Additional Time:35 mins
Additional Time:
35 mins
Total Time:45 mins
Total Time:
45 mins
Servings:12
Servings:
12
Yield:12 muffins
Yield:
12 muffins
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3 ½cupsold-fashioned rolled oats1 ½cupsreduced-fat milk1cupunseasoned pumpkin puree½cuplight brown sugar1 ½teaspoonsvanilla extract1teaspoonbaking powder1teaspoonpumpkin pie spice¾teaspoonsalt2large eggs, lightly beaten½cupchopped pecans
Cook Mode(Keep screen awake)
Ingredients
3 ½cupsold-fashioned rolled oats
1 ½cupsreduced-fat milk
1cupunseasoned pumpkin puree
½cuplight brown sugar
1 ½teaspoonsvanilla extract
1teaspoonbaking powder
1teaspoonpumpkin pie spice
¾teaspoonsalt
2large eggs, lightly beaten
½cupchopped pecans
DirectionsPreheat 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.TipsTo make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.Originally appeared: EatingWell.com, August 2020
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.TipsTo make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.
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.
Originally appeared: EatingWell.com, August 2020
Rate ItPrint
Nutrition Facts(per serving)183Calories6gFat28gCarbs6gProtein
Nutrition Facts(per serving)
- 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.
