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Pumpkin oatmeal muffins pinterest

Pumpkin Oatmeal Muffins

These pumpkin oatmeal muffins deliver a delicious balance of hearty oats, warming spices, and nutrient-rich pumpkin that can revolutionize your morning routine. Whether you're looking for a quick breakfast or a satisfying snack, these muffins offer both convenience and nutrition without compromising on 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

  • 12-cup Muffin Tin
  • Mixing Bowls
  • Wire Rack

Ingredients
  

Dry Ingredients

  • 1 1/2 cups rolled oats can substitute quick oats for a finer texture
  • 1 cup whole wheat flour all-purpose flour works as a 1:1 substitute
  • 1/3 cup coconut sugar or brown sugar for a more traditional flavor profile
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp pumpkin pie spice

Wet Ingredients

  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 large eggs or flax eggs for a vegan option
  • 1/4 cup maple syrup honey works as an alternative
  • 1/4 cup milk of choice dairy or plant-based
  • 3 tbsp melted coconut oil or unsalted butter
  • 1 tsp vanilla extract

Optional Mix-ins

  • 1/2 cup dark chocolate chips or substitute with chopped nuts or dried cranberries

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
  • In a large bowl, combine the rolled oats, whole wheat flour, coconut sugar, baking powder, baking soda, salt, and pumpkin pie spice. Whisk thoroughly to ensure even distribution of the leavening agents.
  • In a separate medium bowl, whisk together the pumpkin puree, eggs, maple syrup, milk, melted coconut oil, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Do not overmix - aim for no more than 15-20 strokes for the perfect texture.
  • If using chocolate chips or other mix-ins, fold them in now.
  • Divide the batter evenly among the prepared muffin cups, filling each to about ¾ full. For an extra touch, sprinkle some additional oats or a few chocolate chips on top.
  • Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

Room temperature: Store in an airtight container for up to 3 days. Adding a paper towel at the bottom helps absorb excess moisture.
Refrigeration: Extend shelf life to 5-7 days by refrigerating in a sealed container.
Freezing: These muffins freeze exceptionally well for up to 3 months. Wrap individually in plastic wrap and place in a freezer bag.
For lower-sugar options, reduce the coconut sugar to ¼ cup and use unsweetened applesauce in place of maple syrup.
For gluten-free muffins, substitute the whole wheat flour with a 1:1 gluten-free flour blend and ensure your oats are certified gluten-free.

Nutrition

Calories: 165kcalCarbohydrates: 26gProtein: 4gFat: 6gSaturated Fat: 4gCholesterol: 31mgSodium: 135mgPotassium: 120mgFiber: 3gSugar: 10gVitamin A: 2500IUVitamin C: 1mgCalcium: 40mgIron: 1.5mg
Keyword Pumpkin Muffins, Oatmeal Muffins, Healthy Breakfast, Pumpkin Spice
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