Recipe by My Kosher Recipe Contest

Warm Pumpkin Spice Muffins

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Dairy Dairy
Easy Easy
12 Servings
35 Minutes

No Diets specified

Submitted by Mary Hawkes


These moist, tender muffins have it all! Great pumpkin flavor, warm cinnamon and clove spice, a crunchy pecan topping and whole grain goodness!



  • Nonstick cooking spray

  • 1 cup uncooked old-fashioned rolled oats

  • 2/3 cup buttermilk, at room temperature

  • 2 large eggs

  • 2/3 cup canned pumpkin puree

  • 1/3 cup granulated sugar

  • 1/4 cup packed golden brown sugar

  • 1/4 cup vegetable oil

  • 1 teaspoon vanilla extract

  • 1 cup whole wheat pastry flour

  • 1/3 cup flaxseed meal

  • 1/3 cup wheat germ

  • 1 teaspoon baking powder

  • 3/4 teaspoon baking soda

  • 3/4 teaspoon cinnamon

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon salt


  • 1/3 cup chopped pecans

  • 3 tablespoons granulated sugar

  • 1/4 teaspoon cinnamon


Prepare the Muffins


Preheat oven to 400°F. Spray a muffin tin (using twelve 2-1/2-inch muffin cups) with cooking spray or line with paper baking cups; set aside.


In a large bowl, combine oats and buttermilk; let stand for 5 minutes. Add eggs, pumpkin, sugars, oil and vanilla; mix well. Whisk together the flour, flaxseed meal, wheat germ, baking powder, baking soda, cinnamon, cloves and salt. Add to oat mixture; stir just until moistened.


Spoon batter (or use an ice cream scoop) into muffin cups, filling each until almost full. Sprinkle tops with pecans; mix sugar and cinnamon and sprinkle over nuts. Bake 20 minutes or until golden brown. Serve warm.

Prepare the Muffins

Makes 12 muffins

Warm Pumpkin Spice Muffins

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