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A stack of oat pumpkin muffins on a stack of grey plates. A plaid napkin and glass of milk sit in the background
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Oat Pumpkin Breakfast Muffins

It's pumpkin season, everyone - but it's also back-to-school so we bet your family is VERY busy! Let our Oat Pumpkin Breakfast Muffins be your quick morning solution.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: muffins, oat muffins, pumpkin
Servings: 12 muffins
Calories: 207kcal
Author: Lisa Favre

Ingredients

For the Muffins

  • Cooking spray
  • 1 ½ cups all-purpose flour
  • ½ cup rolled oats
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp salt
  • 1 cup mashed banana approx. 2 bananas
  • 1 cup pumpkin puree
  • 2/3 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ¼ cup vegetable oil

For the Topping

  • ¼ cup crushed walnuts
  • ¼ cup rolled oats

Instructions

  • Preheat oven to 350 degrees F and coat each section of a muffin pan with cooking spray.
  • In a medium-sized mixing bowl, mix together flour, oats, baking soda and cinnamon. Set aside.
  • In a separate bowl, add bananas and pumpkin puree. Mix until well combined.
  • Add brown sugar, egg, vanilla extract and vegetable oil. Mix until all ingredients are well-incorporated with one another.
  • Slowly add dry ingredients to the wet ingredients and mix until muffin batter forms.
  • Fill each section of the coated muffin pan about ¾ of the way. Top off with crushed walnuts and rolled oats.
  • Bake for 18 to 20 minutes or until edges are golden brown.
  • Remove from the pan and serve.

Nutrition

Serving: 1muffin | Calories: 207kcal | Carbohydrates: 34g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 199mg | Potassium: 178mg | Fiber: 2g | Sugar: 15g | Vitamin A: 3211IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 2mg
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