Pumpkin Breakfast Muffins

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Pumpkin Breakfast Muffins – Hearty muffins with cranberries, pecans and oats, perfect for breakfast!

Pumpkin Breakfast Muffins

I simply love making muffins. They are always a favorite here at home, but they are also one of the first things that vanish at a coffee or brunch sort of potluck.

To Make this Recipe You Will Need:

  • all-purpose flour
  • baking soda
  • cinnamon
  • salt
  • ginger
  • nutmeg
  • allspice
  • steel-cut or old-fashioned oats
  • sugar
  • pumpkin puree
  • eggs
  • extra virgin olive oil
  • orange juice
  • sweetened cranberries
  • pecans
  • mixing bowls
  • whisk
  • standard muffin pans
  • muffin papers
  • scoop

How to Make Pumpkin Breakfast Muffins

To begin, preheat your oven to 350 degrees. Line your muffin pas with papers. Set them aside for now.

In a bowl, combine flour, cinnamon, baking soda, salt, nutmeg, ginger and allspice.

Stir in the oats. Set it aside.

In your mixing bowl, combine sugar, pumpkin puree, eggs and extra virgin olive oil.

Mix those well, and stir in the orange juice.

Stir your flour mixture into the liquid mixture until combined.

Stir in the cranberries and pecans.

Scoop the batter into the muffin pan, filling the cups about ⅔ full.

Pumpkin Breakfast Muffins - Hearty muffins with cranberries, pecans and oats, perfect for breakfast!

This recipe makes about 14-15 muffins. You will need a full sized muffin pan as well as part of a second pan.

Pumpkin Breakfast Muffins - Hearty muffins with cranberries, pecans and oats, perfect for breakfast!

Bake for 18-20 minutes or until the pumpkin breakfast muffins test done in the center with a toothpick.

Pumpkin Breakfast Muffins - Hearty muffins with cranberries, pecans and oats, perfect for breakfast!

Remove to a cooling rack and cool to room temperature.

Pumpkin Breakfast Muffins - Hearty muffins with cranberries, pecans and oats, perfect for breakfast!

Enjoy your muffins warm too if you like!

Enjoy!

If you love these Pumpkin Breakfast Muffins, you may also like my classic Pumpkin Bread.

I love making a double batch of these muffins so that I can save them for breakfast on another day. They freeze well and can be taken from the freezer to thaw overnight on the evening before you plan to serve them.

Pumpkin Breakfast Muffins - Hearty muffins with cranberries, pecans and oats, perfect for breakfast!

Did you make and enjoy this recipe from Cosmopolitan Cornbread? Please rate it below and leave a comment to share your thoughts! 

Yield: 15 muffins

Pumpkin Breakfast Muffins

Pumpkin Breakfast Muffins

Pumpkin Breakfast Muffins - Hearty muffins with cranberries, pecans and oats, perfect for breakfast!

Prep Time 10 minutes
Baking Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1½ c flour
  • 1 t baking soda
  • 1 tsp cinnamon
  • ¾ tsp salt
  • ⅛ tsp ginger
  • ⅛ tsp nutmeg
  • ⅛ tsp allspice
  • ⅓ c steel-cut or old-fashioned oats
  • 1 c sugar
  • ⅔ c pumpkin puree
  • 2 eggs
  • ½ c extra virgin olive oil
  • ¼ c orange juice
  • ½ c dried, sweetened cranberries
  • ½ c rough-chopped pecans

Instructions

  1. To begin, preheat your oven to 350 degrees. This recipe makes about 14-15 muffins. Line your muffin pan with papers to suffice.
  2. In a bowl, combine flour, cinnamon, baking soda, salt, nutmeg, ginger and allspice.
  3. Stir in the oats. Set it aside.
  4. In your mixing bowl, combine sugar, pumpkin puree, eggs and extra virgin olive oil.
  5. Mix those well, and stir in the orange juice.
  6. Stir your flour mixture into the liquid mixture until combined.
  7. Stir in the cranberries and pecans.
  8. Scoop the batter into the muffin pan, filling the cups about ⅔ full.
  9. Bake for 18-20 minutes or until they test done in the center with a toothpick. Remove to a cooling rack and cool to room temperature. Enjoy your muffins warm too if you like!
  10. Enjoy!

Nutrition Information:

Yield:

15

Serving Size:

1

Amount Per Serving: Calories: 224Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 25mgSodium: 211mgCarbohydrates: 29gFiber: 2gSugar: 14gProtein: 3g

Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

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Pumpkin Breakfast Muffins - Hearty muffins with cranberries, pecans and oats, perfect for breakfast!

This recipe was shared in Meal Plan Monday

1 thought on “Pumpkin Breakfast Muffins”

  1. Been to Dolly Wood, we loved it, but one day there was not enough….try to watch the live country music, when we went it was Dolly’s relatives in the Band….we did not get to see her, I hope you do, they say she makes appearances all the time but no one knows when…..so good luck….lots of good food there too…..

    The Pumpkin muffins you made look so delicious….can’t wait to make them….

    The Cheddar Biscuits looked amazing…wish you had shown us what they look like inside….don’t you do the taste text online so we can see you taste them….I thought you used too, I know many of the blogs do that I watch :)….and I love seeing the finish product what it looks like inside….
    We used to get these at Red Lobster….but it’s been awhile since we were there….have to drive an hr. to get there…..

    What Magazine were you talking about ? You did not mention it…..I did not know you were writing for one…..wasn’t getting your msgs. for awhile or something happened…so I guess I am so behind in your blogs….is there a place I can go to get caught up on them?
    I was wondering how your Son ever got after getting hurt ?
    Your Daughter what I could see is very pretty….next time include her in your video…I think people would love to see her….maybe you have before and I missed it tho….

    Take care, and enjoy your trip to Dollywood….I think you will love it…..

    Reply

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