Oatmeal Pumpkin Muffins Recipe
Recipe By The Spruce Eats
These oatmeal pumpkin muffins (courtesy of the wheat foods council) would make a great breakfast or snack for special occasions in the fall. Adding sunflower seeds means there's a bit of protein in these muffins too, making them perfect for vegetarians. Try them with soy milk and an egg replacer for a reduced-fat and vegan version.
4.1
24 Rating -
Rate
Eggdiet
40minstotal
20minsPrep
20minsCook
40m.total
20m.Prep
20m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Oatmeal Pumpkin Muffins Recipe
- 0.08 cup Flour
- 1/25 cup Brown sugar
- 0.17 teaspoon Baking powder
- 0.08 teaspoon Pumpkin pie spice
- 1/50 teaspoon Baking soda
- 0.06 cup Canned Pumpkin Puree
- 0.08 Large egg
- 1/50 cup Milk
- 1/50 cup Sunflower oil
- 0.08 cup Rolled oats
- 1/25 cup Roasted sunflower seeds
- 0.08 tablespoon Margarine
- 0.03 cup Brown sugar
- 1/4 tablespoon Sunflower Seeds
- 0.08 tablespoon Flour
Nutrition
value
value
187
calories per serving
12 g Fat5 g Protein13 g Carbs2 g FiberOther
Current Totals
- Fat12g
- Protein5g
- Carbs13g
- Fiber2g
MacroNutrients
- Carbs13g
- Protein5g
- Fiber2g
Fats
- Fat12g
Vitamins & Minerals
- Calcium53mg
- Iron2mg
- Vitamin A39mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B923mcg
- Vitamin B12< 1mcg
- Vitamin C< 1mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium70mg
- Manganese< 1mg
- Phosphorus150mg
- Selenium4mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By The Spruce Eats