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Pumpkin Oat Muffins
Source: dLife

Moist oat muffins with sweet pumpkin and apricot.

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 162.9
Total Carbs 29.3 g
Dietary Fiber 1.5 g
Sugars 12.1 g
Total Fat 3.4 g
Saturated Fat 0.3 g
Unsaturated Fat 0.7 g
Potassium 266.2 mg
Protein 5.3 g
Sodium 130.4 mg
Dietary Exchanges
1/2 Fat , 1/2 Milk , 1/2 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/4 cup  Flour, white, unbleached, enriched
1 tbsp  low sodium baking powder
0 1/2 tsp  salt
0 1/4 tsp  ground cinnamon
1 cup  Oats, rolled, old fashioned
1 each  eggs
1 each  egg whites
0 3/4 cup  Pumpkin, canned, unsalted
0 3/4 cup  Milk, evaporated, nonfat/skim
0 1/2 cup  unsweetened pineapple juice
2 tbsp  canola oil
0 1/4 cup  packed dark brown sugar
1 each  cooking spray, for baking
4 tbsp  Preserves, apricot
  1. Preheat the oven to 400 degrees F.
  2. In a large mixing bowl, combine flour, baking powder, salt, and cinnamon. Place the oats in a blender until they reach the texture of cornmeal and add to the flour.
  3. In another bowl, lightly beat the egg and egg white. Stir in the pumpkin, milk, pineapple juice, oil, and brown sugar. Fold the wet ingredients into the dry until just combined.
  4. Spoon the batter into cooking spray coated muffin tin and dot each center with the apricot preserves. Bake for 20 to 25 minutes. Cool in the tins for 5 minutes and then remove.

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