Pumpkin Walnut Oat Muffins


by: Ruth Cataldo

A couple of weeks ago I was debating what excuse I could come up with to bake, all day I resisted the temptation and then I gave in at 9pm and started baking :-) My excuse was I had pumpkin to use and guests to feed at church! It worked! I knew some of the out of town guests were diabetic and gluten intolerant so I wanted to make something suitable for them WITHOUT having to shop for extra ingredients - not being a gluten free or sugar free expert I searched for some suitable recipes, all of which I did not have the ingredients for, however I did discover that oats are more often than not gluten free, and I already had a recipe for bran muffins that are very low in sugar, so I adapted it and this was the result! There was a chance they would have been a disaster as adapting baking recipes takes some skill and I usually get it very wrong and end up with a soggy cake or a dry, doughy cake. These did require a little more time baking as the mixture is very wet - so don't panic if it seems really sloppy! It makes delicious, moist muffins!


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serves: 30

1 1/2 c Oats, ground

1 c buttermilk (I used buttermilk powder and added water following the instructions on the packet)

1/3 c apple sauce

1 egg

2/3 c brown sugar

1 c whole wheat flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 c pumpkin puree

1/2 c finely chopped walnuts

1 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp nutmeg

1/2 tsp allspice

Nutrition Facts
Pumpkin Walnut Oat Muffins

Servings Per Recipe: 30

Amount per Serving

Calories: 93

  • Total Fat: 2.4 g
  •     Saturated Fat: 0.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 6.4 mg
  • Sodium: 97.7 mg
  • Total Carbs: 16.1 g
  •     Dietary Fiber: 1.8 g
  •     Sugars: 6.4 g
  • Protein: 2.7 g

how is this calculated?

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1.  Preheat oven to 375F

2.  Mix together the oats and buttermilk mixture and set aside while you prepare the other ingredients.

3.  Beat together the apple sauce, egg, sugar and add to the oats and buttermilk mixture - stirring well.

4.  Sift together the flour, baking soda, baking powder and salt and add to the wet mixture, add the pumpkin and stir to combine.

5.  Fold in cinnamon, nutmeg, allspice and cloves and the walnuts - stir until just blended.

6.  Spoon mixture into muffin tins and bake for 15-20 minutes (for mini muffins) or 25-30 minutes (for regular sized muffins) or until golden brown and an inserted toothpick comes out clean.

7.  Allow to cool and enjoy!

Cooks' note:
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Jennifer Bu


I made this the other day and my kids loved it !!! 🙂