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–+ servings
3 stacked pumpkin oatmeal muffins with chocolate chips

Pumpkin Oatmeal Muffins

Print Recipe
These Pumpkin Oatmeal Muffins are the perfect grab-n-go breakfast or snack with our favorite fall flavors!
Course Breakfast, Snack
Cuisine American
Prep Time 8 minutes
Cook Time 30 minutes
Total Time 38 minutes
Servings 12 muffins
Calories 116
Author Kim

Ingredients

  • 2 1/4 cups (203 grams) 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 large 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 or regular chocolate chips optional, but recommended

Instructions

  • Preheat oven to 350 degrees F. Spray muffin pan with non-stick cooking spray. In a large bowl, stir together oats, baking powder, spices and salt. Add pumpkin, egg, maple syrup, vanilla extract, milk and optional add-ins (if using). Stir well to incorporate.
    mixing oats with pumpkin and chocolate chips in a large mixing bowl
  • 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.
    muffin pan filled with pumpkin oatmeal muffin batter
  • 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.
    pumpkin oatmeal muffins on a wire rack to cool

Video

Notes

Nutritional information calculated using 1 egg and 1/4 cup mini chocolate chips.
How to Store Pumpkin Oatmeal Muffins
Keep muffins fresh by storing them in a zippered bag or in an airtight container in the fridge for up to a week. When ready to eat, reheat them in the microwave for 20-30 seconds.
To Freeze Pumpkin Oatmeal Muffins
Allow them to cool completely after baking, then place them in a freezer-safe airtight container or baggie and freeze for up to 3 months. When ready to eat, you can microwave them for 45 seconds to 1 minute or until warm. They will last for up to 3 months in the freezer.

Nutrition

Serving: 1muffin | Calories: 116kcal | Carbohydrates: 20.3g | Protein: 2.9g | Fat: 2.7g | Saturated Fat: 1g | Cholesterol: 16.2mg | Sodium: 103.3mg | Fiber: 2.3g | Sugar: 9.1g