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Healthy Breakfast Muffins

  • Author: Jamie Sanders


  • 1 1/2 cups all-purpose flour
  • 1 cup quick oats
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup raisins (optional)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp pumpkin pie spice (I always add another 1/2 tsp or so of cinnamon, but that is optional)
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 cup canned pumpkin
  • 3/4 cup fat-free milk
  • 1/3 cup oil
  • 1 egg lightly beaten
  • 1/8 cup of wheat germ (optional topping)


  1. Preheat the oven to 400 degrees and line a 12-cup muffin tin with cupcake liners.  (Sometimes my muffins stick to the paper liners, so I prefer the aluminum liners, but paper was all I had today.)
  2. Combine dry ingredients in a large bowl.
  3. In a medium bowl, combine the pumpkin, milk, oil, vanilla, and egg, blending well.
  4. Stir pumpkin mixture into dry ingredients until the dry ingredients are just moist. (Try not to over mix!)
  5. Fill muffin tin evenly and sprinkle the wheat germ on top of the muffin mixture.
  6. Bake for 22-25 minutes.