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

Pumpkin-Oatmeal Muffins

Serves 12

Active Time: 10 minutes

Total Time: 45 minutes

3 1/2 cups old-fashioned rolled oats

1 1/2 cups reduced-fat milk

1 cup unseasoned pumpkin puree

1/2 cup light brown sugar

1 1/2 teaspoons vanilla extract

1 teaspoon baking powder

1 teaspoon pumpkin pie spice

3/4 teaspoon salt

2 large eggs, lightly beaten

1/2 cup chopped pecans

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

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. Sprinkle evenly with pecans.

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 a wire rack. Serve warm or at room temperature.

Tasty tips

Recipe nutrition per serving: 183 Calories, Total Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 33 mg, Carbohydrates: 28 g, Fiber: 3 g, Total Sugars: 11 g, Added Sugars: 8 g, Protein: 6 g, Sodium: 212 mg, Potassium: 207 mg, Iron: 2 mg, Folate: 20 mcg, Calcium: 87 mg, Vitamin A: 3240 IU, Vitamin C: 1 mg.

========

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2025 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.