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Recipe Detail

Pumpkin Oatmeal Muffins

By Lynn Grieger, RD, CDE, CPT for Summit Medical Group

A delicious treat for mornings, or anytime. Good source of vitamin A, iron and calcium.


  • ¾ cup canned or cooked, mashed pumpkin
  • 1/2 cup packed brown sugar
  • ¼ cup vegetable oil
  • ¼ cup plain Greek yogurt
  • 1 egg
  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • 1 cup dry oatmeal
  • 1 Tbl ground flaxseeds
  • 1/4 tsp baking soda
  • 1 tsp pumpkin pie spice
  • ¼ tsp nutmeg
  • ½ tsp salt
  • ½ cup chopped walnuts
  • ¼ cup raisins


  1. Preheat oven to 375 degrees.
  2. Grease and flour muffin tin
  3. Mix together pumpkin, sugar, milk, yogurt, oil and egg
  4. In a separate bowl, mix together flours, oatmeal, ground flaxseed, baking soda, pumpkin pie spice, nutmeg and salt.
  5. Stir wet ingredients gently into the dry ingredients until moistened; do not over stir.
  6. Fold in nuts and raisins
  7. Fill prepared muffin tins ¾ full.
  8. Bake for 18-20 minutes until tops are golden and a toothpick inserted into the center of a muffin comes out dry.
  9. Cool the pan on a wire rack for 5 minutes; remove muffins and continue to cool on the wire rack.
Nutritional information
Nutrition Facts
Serving Size 1 muffin
Amount Per Serving
Calories 177
% Daily Value *
Total Fat 9g
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 18g 6%
Sodium 134g 5%
Total Carbohydrate 23g 7%
Dietary Fiber 2g 8%
Sugars 12g
Protein 3g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.