Pumpkin Oatmeal Muffins
Pumpkin Oatmeal Muffins are fantastic for breakfast, an afternoon snack, or any time treat. Using oats, pumpkin puree, maple syrup, and spices, these muffins are packed with fiber and the perfect fall twist on a reader’s favorite baked oatmeal muffin!
How To Make Pumpkin Oatmeal Muffins
With just a few simple steps, you’re on your way to delicious Pumpkin Oatmeal Muffins that will have you looking forward to your mornings all week long!
- Preheat your oven to 350 degrees Fahrenheit. Coat a 12 count muffin tin with coconut or avocado oil (or the cooking spray equivalent).
- Combine the pumpkin puree, eggs, maple syrup, and vanilla extract in a large mixing bowl. Mix well and set aside.
- In a separate, smaller mixing bowl combine the oats, spices, and baking powder. Stir well then combine with the pumpkin mixture.
- Stir the almond milk into the batter and mix well once more.
- Divide the oatmeal evenly between prepared muffin cups and add the toppings of your choice.
- Bake for about 25 to 30 minutes or until the tops of the muffin cups are nice and golden.
- Let cool and serve with a warm cup of coffee or save for the week ahead!
Ingredients for Pumpkin Oatmeal Muffins
Organic ingredients and natural sweeteners make these muffins delicious and healthier for you!
- organic pure pumpkin puree – Make sure to use pumpkin puree and not pumpkin pie filling. Pumpkin pie filling is presweetened and loaded with sugar.
- eggs – Just two. These will help hold the muffins together.
- pure maple syrup – Or you can substitute honey. Either works as a natural sweetener for the recipe.
- pure vanilla extract – For a little sweetness and warmth.
- gluten free oats – Of course you can opt for regular oats if you aren’t gluten free.
- baking powder – To help your muffins rise.
- pumpkin pie spice – You can also use a mix of nutmeg, cinnamon sugar, and cloves.
- cinnamon – For a spice that’s so nice.
- Himalayan salt – Just a pinch.
- unsweetened vanilla almond milk – Or the milk of your choice.
- toppings – Just like my original Baked Oatmeal Cups, you can easily customize these for the whole fam. Chopped pecans or walnuts, dark chocolate chips, dried cranberries, or raisins are all great options!
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes
Course: Breakfast Cuisine: American Diet: Gluten Free Servings: 12 muffins
Calories: 92kcal
Ingredients
- 1 cup organic pure pumpkin puree
- 2 eggs
- 1/4 cup pure maple syrup or honey
- 1 teaspoon pure vanilla extract
- 2 cups + 1 tablespoon of gluten free oats or regular if not gf
- 1 1/2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1/4 teaspoon Himalayan salt
- 1 cup unsweetened vanilla almond milk or milk of your choice
Optional Toppings
- Chopped pecans or walnuts
- Dark chocolate chips
- Dried cranberries or raisins
Instructions
- Preheat oven to 350 degrees. Coat muffin tin with coconut oil.
- Combine pumpkin, eggs, maple syrup, and vanilla in a large bowl. Mix well and set aside.
- Combine oats, spices, and baking powder in a small bowl, stir well and combine with pumpkin mixture.
- Stir in almond milk and mix well.
- Divide oatmeal evenly between prepared muffin cups and add toppings of your choice.
- Bake 26 to 30 minutes or until brown.
- Let cool and serve, or save for the week ahead!
Notes
21 Day Fix: 1/2 YELLOW and 1/4 PURPLE (per muffin) [Note: The original recipe counted this as a GREEN, but Autumn’s official stance is that pumpkin puree counts as a PURPLE. Feel free to count it either way!].
Weight Watcher link for personal points:
Pumpkin Oatmeal Muffins
*Original recipe ingredients: coconut oil spray, 1 cup of organic pure pumpkin puree, 2 eggs, 1/3 cup pure maple syrup or honey, 1 tsp of pure vanilla extract, 3 cups of gluten free oats (or regular if not gf), 1 1/2 tsp baking powder, 2 tsp pumpkin pie spice, 1 tsp cinnamon, 1/4 tsp Himalayan salt, 1 1/2 cups of unsweetened vanilla almond milk (or milk of your choice), toppings – chopped pecans or walnuts, dark chocolate chips, dried cranberries, or raisins
Nutrition
Serving: 1muffin | Calories: 92kcal | Carbohydrates: 16g | Protein: 3g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 142mg | Potassium: 120mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3218IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg
How Long Will Pumpkin Oatmeal Muffins Stay Fresh?
Store these muffins in an airtight container in the fridge and they’ll stay fresh and keep their flavor for up to 5 days. You can eat them chilled or pop them in the microwave for a few seconds until they’re warmed through.
Need Help Meal Planning?
But my mind is easily tricked by food, and these warm, comforting pumpkin oatmeal muffins have breakfast in bed written all over them. Indulgent in all the best ways while still utilizing ingredients that are good for you. Customize them with the toppings you love, freeze them for an easy breakfast meal prep, or just sit back and relax with one hot and fresh from the oven while you sip your morning coffee. Bake up a batch, grab a good book, and snack away!
How Long Will Pumpkin Oatmeal Muffins Stay Fresh?
Store these muffins in an airtight container in the fridge and they’ll stay fresh and keep their flavor for up to 5 days. You can eat them chilled or pop them in the microwave for a few seconds until they’re warmed through.
Can These Muffins Be Frozen For Meal Prep?
Absolutely! Pumpkin Oatmeal Muffins are perfect for the freezer. Let them cool completely after baking then store them in an airtight container or freezer safe bag for up to three months. When ready to eat, just heat in the microwave for about 1 minute and you’re good to go! These are great for meal prepping or even just a quick and filling breakfast on the go.
Are These Similar To Banana Oatmeal Muffins?
The idea is definitely the same, just switch the bananas for pumpkin puree. Some find the pumpkin puree isn’t quite sweet enough for them so try using half banana and half pumpkin puree for a slightly sweeter variation without having to add actual sugar.