Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup old-fashioned oats
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped pecans for topping
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, oats, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix the pumpkin puree, brown sugar, granulated sugar, oil, and eggs until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just mixed.
- Spoon the batter into the muffin cups, filling each about 3/4 full.
- Sprinkle chopped pecans on top of each muffin.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Breakfast
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 12g
- Fat: 8g
- Carbohydrates: 24g
- Protein: 3g