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very easy
Prep Time
15 mins
Total Time
30 mins
Serves 32


1 cup
all-purpose flour
250 g
1/2 cup
Quick Oats
125 g
1 tsp
baking soda
5 g
1 tsp
Ground Cinnamon
5 g
1 tsp
Ground Ginger
5 g
1/4 tsp
1 g
1/2 cup
brown sugar, firmly packed
125 g
1/2 cup
125 mL
1/3 cup
butter, melted
75 g
1 1/3 cup
pumpkin, peeled and coarsely grated
375 g
Granny Smith apples, peeled and coarsely grated


Step 1

Preheat oven to 400°F (200°C). Grease or line Compliments Mini Muffin Pans with paper liners and set aside. In a large bowl, mix the flour, oats, baking soda, spices and salt.

Step 2

In a medium bowl, mix the egg, brown sugar, milk and butter until smooth.

Step 3

Stir the wet ingredients into the dry ingredients and then stir in the pumpkin and apple. Spoon the batter into the muffin tins. Bake for 12 to 14 min. or until a toothpick inserted into the centre of a muffin comes out clean. Allow muffins to cool for a few minutes in the tin before cooling completely on a wire rack. Store in an airtight container at room temperature for up to 4 days.


For sweeter muffins, add 1/3 cup (75 mL) dark chocolate chips or raisins to the batter.How To: Slice & Dice Master the art of pumpkin cutting with these simple steps: 1. Use a classic 8- to 10-in. (20 to 25 cm) chef’s knife to cut around the stem – remove and discard. Next, cut the pumpkin into wedges by following the ridges as a guide. 2. Remove seeds with a spoon and peel off the remaining skin using the chef’s knife. 3. Cut flesh into large chunks and use immediately or wrap in plastic wrap and store in the refrigerator for up to three days.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

4 g
Saturated Fat:
2 g
20 g
1 g
20 mg
2 g
150 mg
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