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UW Health SMPH
American Family Children's Hospital

Pumpkin Muffin Recipe

A delicious breakfast treat, these pumpkin muffins are the perfect start to a fall day.



  • 3/4 cup unbleached all-purpose flour
  • 1/2 cup rolled oats
  • 1/4 cup firmly packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 cup canned pumpkin
  • ¼ cup of egg beaters
  • 1/2 cup skim milk (can also use Almond Milk)
  • 1.5 tablespoons reduced-fat stick margarine, melted


  • 2 tablespoons rolled oats
  • 1 tablespoon firmly packed brown sugar
  • 1/8 teaspoon cinnamon


  • To add more flavor try adding 1 tablespoon of orange zest and 1 teaspoon of vanilla extract.



Preheat oven to 400°F.


Line 8 regular muffin tins with paper baking cups or lightly coat bottom of tin with cooking spray. In a medium bowl, combine flour, oats, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and allspice. In a small bowl, whisk together the pumpkin, egg, milk, and margarine. Make a well in the center of the dry ingredients and add the pumpkin mixture. Mix until the dry ingredients are moistened. Do not over-mix. Spoon batter into the 8 muffin cups. Combine the topping ingredients and sprinkle evenly over the top of each muffin. Bake for 22 minutes, or until a tester inserted in the center comes out with only a few moist crumbs attached. Cool the muffins in the pan on a wire rack for 5 minutes before removing.


Number of servings per recipe: 8


Each muffin is just under 100 calories.