Breakfast · Snack
Pumpkin Oat Muffins with Pumpkin Seeds
Spiced pumpkin muffins with oats and ground flax, topped with crunchy pumpkin seeds.
⏱ 42 min (15 min prep, 22 min cooking, 5 min waiting)
🍽 Serves 12 · 1 muffin
freezer friendlymake aheadlunchbox
vegetariandairy free
ContainsEggs, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Muffins
- 1 can Pumpkin puree (canned), plain, not pie filling
- 2 Eggs, large
- ⅓ cup Vegetable oil (soybean)
- ⅔ cup Brown sugar
- 1 tsp Vanilla extract
- 1½ cup All-purpose flour
- ¾ cup Old-fashioned rolled oats
- ¼ cup Ground flaxseed, ground
- 1 tsp Baking soda
- 1 tsp Baking powder
- 2 tsp Pumpkin pie spice
- ½ tsp Table salt
Topping
- ⅓ cup Pumpkin seeds (pepitas)
- 1 tbsp Granulated sugar
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: 12-cup muffin tin, paper liners, 2 mixing bowls.
- Heat the oven to 375°F and line the muffin tin.
- Whisk the pumpkin, eggs, oil, brown sugar and vanilla in a large bowl.
- In another bowl mix the flour, oats, flax, baking soda, baking powder, spice and salt. Stir into the pumpkin mixture just until combined.
- Fill the cups and sprinkle with the pumpkin seeds and sugar, pressing lightly.
- Bake 20 to 22 minutes, until a toothpick in the center comes out clean. Cool 5 minutes in the pan, then on a rack.
Make aheadKeeps 3 days at room temperature.
❄️ FreezerFreeze up to 3 months.
🧒 With kidsKids can sprinkle the seeds. Skip the seed topping on muffins for children under 4.
Gluten-free swapUse a gluten-free flour blend and oats labeled gluten-free.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.