Pumpkin-Oatmeal Muffins

These healthy pumpkin-oatmeal muffins will get you in the mood for fall. Sprinkling the muffins with pecans adds a nutty crunch to every bite. Serve them for breakfast or as a grab-and-go snack.

3 ½ cups old-fashioned rolled oats
1 ½ cups reduced-fat milk
1 cup unseasoned pumpkin puree

Ingredients

½ cup light brown sugar
1 ½ teaspoons vanilla extract
1 teaspoon baking powder

1 teaspoon pumpkin pie spice
¾ teaspoon salt
2 large eggs, lightly beaten
½ cup chopped pecans

Step 1
Preheat oven to 375 degrees F. Stir oats, milk, pumpkin, brown sugar, vanilla, baking powder, pumpkin pie spice, salt and eggs together in a large bowl until fully incorporated.

Directions

Step 2
Lightly coat a 12-cup muffin tin with cooking spray. Spoon the batter into the prepared muffin cups, filling each almost to the top

Step 3
Bake the muffins until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pan for 10 minutes, then transfer to wire rack.

Tips
To make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.

Nutrition FactsServing Size: 1 muffinPer Serving: 183 calories; protein 5.6g; carbohydrates 27.9g; dietary fiber 3.4g; sugars 11.1g; fat 6.2g; saturated fat 1.1g; cholesterol 32.5mg

 vitamin a iu 3239.7IU; vitamin c 0.9mg; folate 20.3mcg; calcium 86.6mg; iron 1.5mg; magnesium 38.2mg; potassium 207.3mg; sodium 212.4mg; added sugar 8g.