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Fall Breakfast Muffins Recipe

Looking for an easy Fall Breakfast muffins recipe? Learn how to make Fall Breakfast muffins using healthy ingredients.


Submitted by alisonhylton

Makes 6 servings



Easy to make for the week ahead- great for breakfast on the go! One batch makes 12 muffins- 2 is a perfect serving size

Recipe Ingredients for Fall Breakfast muffins

2 cups canned pumpkin
2 1/4 cups oat flour
1/2 cup dry milk
1 tbl baking powder
2 tsp pumpkin pie spice
2 tsp vanilla

Recipe Directions for Fall Breakfast muffins

  1. Mix all the dry ingredients together

  2. Mix the Pumpkin in

  3. Scoop into cupcake liners (I find an Ice Cream scoop works PERFECTLY!)

  4. Bake for 20-25 minutes @ 350 degrees

  5. Enjoy!!!

  6. (Note:Oat flour can be made by putting old fashioned oats into a food processor)

Categories

Breakfast, Snacks

Nutrition Facts
Serving Size 139.8g
Amount Per Serving
Calories
182
Calories from Fat
27
% Daily Value*
Total Fat
3.0g
5%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
2mg
1%
Sodium
15mg
1%
Potassium
575mg
16%
Total Carbohydrates
32.9g
11%
Dietary Fiber
5.9g
24%
Sugars
4.0g
Protein
6.1g
Vitamin A 255% Vitamin C 6%
Calcium 18% Iron 17%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Very low in cholesterol
  • Very low in sodium
  • High in dietary fiber
  • High in phosphorus
  • Very high in vitamin A
  •   Bad points
  • Contains alcohol
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