Pumpkin Breakfast Muffins Recipe
These delicious muffins have not only pumpkin, but with cranberries, pecans and oats in there, they made a great breakfast treat. See a pictorial on MrsMamaHen.com
Ingredients
- 1 1/2 c flour
- 1 t baking soda
- 1 tsp cinnamon
- 3/4 tsp salt
- 1/8 tsp ginger
- 1/8 tsp nutmeg
- 1/8 tsp allspice
- 1/3 c steel-cut or old-fashioned oats
- 1 c sugar
- 2/3 c pumpkin puree
- 2 eggs
- 1/2 c extra virgin olive oil
- 1/4 c orange juice
- 1/2 c dried, sweetened cranberries
- 1/2 c rough-chopped pecans
Directions
- To begin, preheat your oven to 350 degrees. This recipe makes aboout 14-15 muffins. Line your muffin pan with papers to suffice.
- In a bowl, combine flour, cinnamon, baking soda, salt, nutmeg, ginger and allspice.
- Stir in the oats. Set it aside.
- In your mixing bowl, combine sugar, pumpkin puree, eggs and extra virgin olive oil.
- Mix those well, and stir in the orange juice.
- Stir your flour mixture into the liquid mixture until combined.
- Stir in the cranberries and pecans.
- Scoop the batter into the muffin pan, filling the cups about 2/3 full.
- Bake for 18-20 minutes or until they test done in the center with a toothpick. Remove to a cooling rack and cool to room temperature. Enjoy your muffins warm too if you like!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 15 servings | |
| Calories 188 | |
| Calories from Fat 71 | 38% |
| Total Fat 8.04g | 10% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 235mg | 10% |
| Potassium 55mg | 2% |
| Total Carbs 27.71g | 7% |
| Dietary Fiber 1.0g | 3% |
| Sugars 16.74g | 11% |
| Protein 2.19g | 4% |
