Snack

Pumpkin-Walnut-Oat Muffins is for Snack.

Pumpkin-Walnut-Oat Muffins takes 20 minutes to prepare.

Pumpkin-Walnut-Oat Muffins takes 25 minutes to cook.

Pumpkin-Walnut-Oat Muffins makes 24 servings.

The ingredients for Pumpkin-Walnut-Oat Muffins are:

2.5 cup Granulated Sugar
1 cup Canola Oil
3 large Egg, fresh, whole, raw
2 cup Pumpkin, canned, without salt
3 cup Whole Foods 365 Organic 100% Whole Wheat Pastry Flour (by DS1222)
0.5 tsp Morton Table Salt (by LITTLELADY1996)
.5 tsp Baking Powder
1.5 tsp Cinnamon, ground
1 tsp Baking Soda
0.5 cup Quaker Oats - Quick 1 Minute - Dry
.5 cup, chopped Walnuts

Here is how you make Pumpkin-Walnut-Oat Muffins:

In large mixing bowl, combine sugar and oil. Blend in eggs and pumpkin.In a separate bowl, combine dry ingredients flour through baking soda. Blend thoroughly. Add in oats and finely chopped walnuts.Gradually add dry ingredients to wet ingredients. Divide batter into 24 standard muffin wells, filling each well only 2/3 full.Bake at 350F for 20-25 minutes. Tops should be golden brown.Serving Size:?makes 24 standard-sized muffins

The nutritional information for Pumpkin-Walnut-Oat Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 253.6

• Total Fat: 11.8 g
• Cholesterol: 23.3 mg
• Sodium: 121.8 mg
• Total Carbs: 35.6 g
• Dietary Fiber: 3.0 g
• Protein: 3.1 g