For breakfast on the go, spin this recipe into individually portioned muffins by dividing the batter among 12 muffin cups coated with cooking spray and baking at 375°F for 22 minutes. To freeze muffins, let cool completely, and place in ziplock plastic bags. Reheat in the microwave for 30 seconds.

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Credit: Greg DuPree

Recipe Summary test

15 mins
1 hr 35 mins
Serves 12 (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray.

  • Place buttermilk and oats in a bowl; stir to combine. Let stand 15 minutes.

  • Whisk together pumpkin, maple syrup, oil, brown sugar, vanilla, and eggs in a large bowl. Stir in oat mixture. Set aside.

  • Whisk together flour, pumpkin pie spice, baking powder, salt, and baking soda in a bowl. Add flour mixture to pumpkin mixture; whisk just until combined. Pour batter into prepared pan; sprinkle with pumpkin seed kernels.

  • Bake at 350°F until a wooden pick inserted in center comes out clean, 55 to 65 minutes. Cool in pan on a wire rack 10 minutes. Remove bread from pan; cool completely. Cut into 12 slices.

Nutrition Facts

200 calories; fat 9g; saturated fat 1g; protein 5g; carbohydrates 28g; fiber 2g; sugars 13g; added sugar 11g; sodium 146mg.