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Pumpkin Oatmeal Muffins Recipe


Sidney discovered this recipe when she ran out of apple sauce and substituted pumpkin butter. Make a double batch and freeze for those cool winter mornings. Come taste it in our kitchen.


  • 1 - 10 oz. (1/2 pt.) jar of Kitchen Kettle Pumpkin Butter
  • 1 1/2 Cups oatmeal, uncooked (quick or old fashioned)
  • 1 1/2 Cups All purpose flour
  • 3/4 tsp. cinnamon
  • 1 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/2 Cup skim milk
  • 1/2 Cup firmly packed brown sugar
  • 3 Tbs. vegetable oil
  • 1 egg or (1 egg white)
  • For the Topping:
  • 1/2 Cup oatmeal, uncooked
  • 1 Tbs. firmly packed brown sugar
  • 1/4 tsp. cinnamon
  • 1 1/2 Tbs. margarine melted


Line 12 muffin cups with paper cups or lightly grease with margarine. Combine oats, flour, cinnamon, baking powder and baking soda. Add pumpkin butter, milk, brown sugar, oil, and egg. Mix just until dry ingredients are moistened. Fill muffin cups almost full. Combine topping ingredients and sprinkle evenly over batter filled cups. Bake at 400° for 20 - 22 minutes until deep golden brown. Serve warm.

Pumpkin Butter, muffin, muffins, Kitchen Kettle Village,

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