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Pumpkin Oatmeal Muffin Recipe - Outside The Box

Pumpkin Oatmeal Muffin Recipe

Pumpkin Oatmeal Muffin Recipe

I love to bake and my little one gets excited and runs for her apron when I suggest we should bake something. Her favorite is muffins.  It’s her job to put the papers in the muffin tins and she’s getting very good at it.  She loves to help dump the ingredients in the bowl, usually sampling each one as we go.  When we are done all of our measuring and mixing she starts to help me scoop the batter into the pans but, without fail, she stops after she has filled the first paper.  She stops because she claims that first one as her own and wants to eat it, and when she’s done that she hunkers down to lick every last bit from the bowl.  I have actually found this works out great.  At this point I usually turn on the TV for her, we do all of our baking in the middle of the living room on her Dora table and chairs, so she sits, eats muffing batter while watching her favorite show and I go clean up the massive mess that always comes with having a toddler help with the baking.

Here is our favorite muffin recipe.  It’s super easy to make, my whole family loves it and it’s semi-healthy which is a bonus!

Molly’s Pumpkin Oatmeal Muffins

Makes 12 large or 18 medium muffins
Print Recipe


  • 1 1/2 cup all-purpose flour (you can also substitute half with whole wheat flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup old fashioned oats (I use quick oats)
  • 1/4 cup of flax seed (this is optional but adds a great flavor and nutrition)
  • 1/3 cup brown sugar
  • 1/2 cup sugar (I often substitute this for Splenda to cut down on the sugar)
  • 1 egg
  • 1 cup canned pumpkin (just plain pumpkin not pie filling)
  • 3/4 cup milk
  • 1/3 cup canola oil
  • 1/2 cup of butterscotch chips (optional)


Preheat oven to 400 degrees and line muffin tin with muffin cups.

Combine flour and dry ingredients in a large bowl and mix to evenly distribute ingredients.

In a separate bowl, mix egg, pumpkin, milk and canola oil.

Pour pumpkin mixture into flour mixture and stir until batter is thick and fully mixed.

Fold in the butterscotch chips if you are adding them.

Pour batter into muffin cups and bake for 18 minutes or until tops of the muffins bounce back when lightly touched (I prefer the toothpick method).

Let cool on wire racks and enjoy!!


This article has 1 comment

  1. Awwww…what a cutie!Thanks for stopping by and linking up to the Feed Me Friday blog hop! Off to look around your blog some more 🙂

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