Pumpkin Oat Muffins

(from acrazyraisin’s recipe box)

Original recipe was for 2 loaves, but I have never made it that way. I am guessing it would still be fine with my adaptations, but can’t make any promises.

Source: Adapted from http://www.amateurgourmet.com/2010/12/easy_pumpkin_bread.html

Prep time: 15 minutes
Cook time: 50 minutes
Serves 24 people

Categories: snack


  • 1.5-2 cups sugar (less for sweet potato, or if you add extra applesauce, or if you want more of a bread, less muffin)
  • 1 cup vegetable oil (or 2/3 oil + 1/3 apple sauce/butter, can probably go as high as .5 each)
  • 3 large eggs
  • 16 oz canned pumpkin or sweet potato
  • 1 cup rolled oats
  • 2.5 cups all purpose flour
  • 1 teaspoon cinnamon
  • .5 teaspoon nutmeg (optional)
  • .25 teaspoon cloves (optional)
  • 1 teaspoon baking soda
  • .5 teaspoon salt
  • .5 teaspoon baking powder


  1. Preheat oven to 350

  2. Butter and flour muffin tins or use muffin liners.

  3. Beat sugar and oil in large bowl.

  4. Mix in eggs and pumpkin.

  5. Add oats, flour, cinnamon, nutmeg, cloces, baking soda, salt to the bowl. Mix once all dry ingredients added.

  6. Divide batter equally in prepared pans.

  7. Bake until tester comes out clean, about 45-50 minutes.

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