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Pumpkin blueberry oatmeal muffins 1

Pumpkin Blueberry Oatmeal Muffins

These pumpkin blueberry oatmeal muffins combine autumn's favorite squash with summer's sweetest berries in one hearty, wholesome treat. Perfect for a grab-and-go breakfast or a satisfying snack, they deliver fiber, protein, and antioxidants without sacrificing that bakery-fresh taste.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 165 kcal

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk
  • Rubber Spatula
  • Wire Cooling Rack

Ingredients
  

Dry Ingredients

  • 1 1/2 cups rolled oats old-fashioned, not quick-cooking
  • 1 cup whole wheat flour substitute all-purpose flour for a lighter texture
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice or 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, ¼ tsp cloves
  • 1/4 teaspoon salt
  • 1/3 cup brown sugar packed (coconut sugar works beautifully for a less refined option)

Wet Ingredients

  • 1 cup pumpkin puree not pumpkin pie filling
  • 1/3 cup maple syrup honey makes a lovely substitute
  • 1/4 cup unsweetened applesauce replaces oil for a lighter muffin
  • 2 large eggs flax eggs for vegan version: 2 Tbsp ground flaxseed + 5 Tbsp water
  • 1 teaspoon vanilla extract
  • 1/4 cup milk of choice dairy, almond, oat – they all work wonderfully

Mix-ins

  • 1 cup fresh blueberries frozen work too, but don't thaw them
  • 1/3 cup chopped walnuts or pecans optional, for added texture and healthy fats

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with cooking spray.
  • In a large bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, pumpkin pie spice, and salt. Whisk thoroughly to ensure even distribution of the leavening agents.
  • In a separate medium bowl, whisk together the pumpkin puree, maple syrup, applesauce, eggs, vanilla extract, and milk until smooth and well incorporated.
  • Make a well in the center of your dry ingredients and pour in the wet mixture. Gently fold together using a rubber spatula until just combined. Stop when you no longer see dry flour – the batter should look thick and slightly lumpy.
  • Toss your blueberries with 1 teaspoon of flour (this prevents them from sinking to the bottom). Gently fold the blueberries and nuts (if using) into the batter, being careful not to crush the berries.
  • Using an ice cream scoop or ¼-cup measure, divide the batter evenly among the prepared muffin cups. They should be about ¾ full.
  • Bake in your preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. Rotate your pan halfway through baking if your oven has hot spots.
  • Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

These muffins store well in an airtight container at room temperature for up to 3 days, in the refrigerator for 5-7 days, or frozen for up to 3 months. To freeze, individually wrap cooled muffins in plastic wrap, then place in a freezer bag.
For a gluten-free version, replace the whole wheat flour with a 1:1 gluten-free flour blend and ensure your oats are certified gluten-free.
For a lower sugar option, reduce maple syrup to ¼ cup and add an extra 2 tablespoons of applesauce.

Nutrition

Calories: 165kcalCarbohydrates: 31gProtein: 4gFat: 3gSaturated Fat: 0.5gCholesterol: 31mgSodium: 175mgFiber: 3gSugar: 14g
Keyword Pumpkin Muffins, Blueberry Muffins, Oatmeal Muffins, Healthy Baking, Fall Recipes
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