These Pumpkin Oatmeal Muffins are the perfect grab-n-go breakfast or snack with our favorite fall flavors! (low-calorie, healthy, non-dairy and gluten-free)
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4.43 from 21 votes
Nutrition Facts
Pumpkin Oatmeal Muffins
Amount Per Serving (1 muffin)
Calories 116 Calories from Fat 24
% Daily Value*
Total Fat 2.7g 4%
Saturated Fat 1g 5%
Cholesterol 16.2mg 5%
Sodium 103.3mg 4%
Total Carbohydrates 20.3g 7%
Dietary Fiber 2.3g 9%
Sugars 9.1g
Protein 2.9g 6%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:12 muffins
Pumpkin Oatmeal Muffins
Prep Time:
8 mins
Cook Time:
30 mins
Total Time:
38 mins
 
These Pumpkin Oatmeal Muffins are the perfect grab-n-go breakfast or snack with our favorite fall flavors!
Ingredients
  • 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
Instructions
  1. 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.
  2. Add pumpkin, egg, maple syrup, vanilla extract, milk and add-ins. Stir well to incorporate.
  3. Allow the mixture to set and thicken for about 3-5 minutes before spooning into your muffin pan.
  4. Fill muffin cups almost completely full with batter. The muffins will not rise.
  5. 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.
Recipe Notes

Nutritional information calculated using 1 egg and 1/4 cup mini chocolate chips.

Author: Kim Lee
Course: Breakfast
Cuisine: American
Keyword: easy oatmeal pumpkin muffins, healthy oatmeal muffins, oatmeal pumpkin muffins

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