Pumpkin Muffin Recipe

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


Serves 8



  • 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 Tablespoon tub margarine, melted
  • 2 tablespoons rolled oats
  • 1 tablespoon firmly packed brown sugar
  • 1/8 teaspoon cinnamon




  1. Preheat oven to 400°F.
  2. Line 8 regular muffin tins with paper baking cups or lightly coat bottom of tin with cooking spray.
  3. In a medium bowl, combine flour, oats, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and allspice.
  4. In a small bowl, whisk together the pumpkin, egg, milk, and margarine.
  5. 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.
  6. Spoon batter into the 8 muffin cups. Combine the topping ingredients and sprinkle evenly over the top of each muffin.
  7. Bake for 22 minutes, or until a tester inserted in the center comes out with only a few moist crumbs attached.
  8. Cool the muffins in the pan on a wire rack for 5 minutes before removing.


Nutrition Facts


Calories: 172

Total Fat: 5 g

Saturated Fat: 1 g

Cholesterol: 16 mg

Sodium: 291 mg

Total Carbohydrate: 26 g

Fiber: 2 g

Sugar: 6 g

Protein: 4 g