Pumpkin Oatmeal Muffins
These Pumpkin Oatmeal Muffins are the perfect grab-n-go breakfast or snack with our favorite fall flavors! Sweetened with maple syrup, these oatmeal muffins are super healthy and contain no oil, butter or refined sugar. They’re also loaded with fiber so you’ll stay satisfied through the morning.
Pumpkin Oatmeal Muffins
I like whipping a batch of these muffins up on Sunday for a an easy, ready-to-go morning meal throughout the work week. If you’re anything like me, the cooler weather has me trading in my shakes and smoothies for a warmer more hearty breakfast.
How To Make Pumpkin Oatmeal Muffins
These soft, chewy, texture-filled Pumpkin Oatmeal Muffins are naturally gluten-free (make sure your oats are certified GF), kid-friendly and totally customizable. I stuck with mini Enjoy Life Chocolate Chips (my favorite brand! they’re vegan and allergy-friendly), but feel free to get creative and add in about 1/4 cup to 1/2 cup of other favorites. Chopped pecans and dried cranberries would be lovely with the pumpkin spice flavor. Another delicious variation would be trading the pumpkin out for cooked sweet potato, butternut squash or kabocha squash. And be sure to check out my banana oatmeal muffins!
If you’re enjoying a leisurely breakfast at home and don’t really need the grab-n-go option of a muffin, these are just as good all mushed up in a bowl with a splash of almond milk and my husband has been enjoying them slathered with almond butter. This recipe for the oatmeal muffins was adapted from my Baked Cranberry Pumpkin Oatmeal, which makes a great Thanksgiving Day breakfast.
Warm, hearty oatmeal in portable form! These Pumpkin Oatmeal Muffins will delight your tastebuds! And at just over 100 calories per muffin, there’s no guilt in enjoying more than one. This recipe was first brought to you in October 2013 and has become one of the most popular recipes on the blog. However, the pictures definitely needed some improvement. I also updated the recipe slightly. One bowl is all you need and this time around making them, I got 12 muffins instead of 10. Enjoy!
- 2 cups old-fashioned rolled oats gluten-free as needed
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup pumpkin puree not pumpkin pie filling
- 1 egg or 2 egg whites
- ¼ cup pure maple syrup honey works too
- 2 teaspoons pure vanilla extract
- 1 cup unsweetened vanilla almond milk any milk will work
- ¼ cup chopped pecans or walnuts optional
- ¼ cup dried craisins or any dried fruit optional
- ¼ cup mini chocolate chips optional, but recommended
- Preheat oven to 350 degrees F. Spray muffin pan with non-stick cooking spray. In a large bowl, stir together oats, baking powder, seasonings and salt.
- Add pumpkin, egg, maple syrup, vanilla extract, milk and add-ins. Stir well to incorporate.
- Allow the mixture to set and thicken for about 3-5 minutes before spooning into your muffin pan.
- Fill muffin cups almost completely full with batter. The muffins will not rise.
- Bake for 30 minutes and until the center of each oatmeal muffin is set. Allow to cool for 10 minutes before serving. If you don't allow these to cool before taking them out of the muffin pan, they will fall apart. I used a knife around the sides to make removal easier. After cooling, they will set well. Store in a covered container in the fridge for about a week or freeze for up to 3 months.
Nutritional information calculated using 1 egg and 1/4 cup mini chocolate chips.
Enjoy more pumpkin goodness from the blog!
Something to think about….
What quick grab-n-go breakfast gets you through the morning?
Baked oatmeal or stovetop oatmeal… what’s your favorite? Don’t make me choose!