These blueberry pumpkin muffins with chewy oatmeal are accented with ground nutmeg and ground cinnamon, making for a good-for-you and tasty treat.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
146 Calories
Recipe Instructions
Step 1
Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.
Step 2
Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin or line cups with paper liners.
Step 3
Whisk flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a bowl until evenly blended. Combine pumpkin, milk, butter, and egg in a separate bowl; gradually stir in flour mixture just until moistened. Fold in blueberries. Spoon batter into the prepared muffin cups, filling each to the top.
Ingredients
1 egg
2 teaspoons baking powder
0.5 cup milk
0.5 teaspoon ground cinnamon
0.75 cup all-purpose flour
0.75 teaspoon salt
0.25 cup butter, melted
0.66666668653488 cup white sugar
0.75 cup quick cooking oats
0.5 cup canned pumpkin
0.5 teaspoon nutmeg
0.75 cup fresh blueberries or frozen blueberries, thawed
