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.
Course Breakfast
Cuisine American
Keyword muffins, oat muffins, pumpkin
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 12muffins
Calories 207kcal
Author Lisa Favre
Ingredients
For the Muffins
Cooking spray
1 ½cupsall-purpose flour
½cuprolled oats
1tspbaking soda
2tspground cinnamon
½tspsalt
1cupmashed bananaapprox. 2 bananas
1cuppumpkin puree
2/3cupbrown sugar
1large egg
1tspvanilla extract
¼cupvegetable oil
For the Topping
¼cupcrushed walnuts
¼cuprolled 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.