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These pumpkin oatmeal muffins are the perfect fall breakfast or snack. They're made with whole oats, pumpkin puree, and warm pumpkin pie spices. We like to add some chocolate chips to make them a real treat.
Pumpkin oatmeal muffins
It's time to celebrate all that fall has to offer, starting with these pumpkin oatmeal muffins.
They are incredibly soft and moist and so delicious.
They're also very easy to make. So whenever the baking mood strikes (or you just feel like a sweet snack,) these muffins are the answer.
Make them sparkle with a sprinkle of sugar, or get that sweet-salty thing going on with a little sea salt. Or be crazy and do both!
How to make pumpkin muffins
These fail-proof muffins are so simple to make. Here's what you're going to do:
- Blend the dry ingredients in your food processor. And just like that, you've made oat flour from whole oats!
- Whisk the wet ingredients in a large bowl. Don't worry if there are still a few chunks of pumpkin. It won't be completely smooth.
- It's time now to whisk the dry ingredients into the wet ingredients. We like to add some chocolate chips, just for good measure.
- Now all that's left to do it bake the muffins. See how easy that was?
Are these healthy pumpkin muffins
These pumpkin oatmeal muffins are refined sugar-free, made with healthy whole oats, and our favorite fall vegetable.
They are a sweet treat, but one that you can feel good about eating.
Read more: are oats gluten-free?
How long do pumpkin oat muffins keep
These muffins will keep for at least 5 days in a sealed container on your counter. But chances are, you'll eat them long before then.
Can pumpkin oatmeal muffins be frozen?
Yes! These muffins freeze well. Place them in a resealable bag in your fridge for up to a month. For longer freezer storage, wrap the bag in aluminum foil to prevent freezer burn.
More healthy muffin recipes
- 3 cups quick oats (can sub rolled oats)
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon EACH: ground nutmeg, ground cloves, and sea salt
- 1 cup pumpkin puree
- 1 cup milk (dairy-free milk works well)
- ⅓ cup EACH: maple syrup and coconut sugar (can sub brown sugar)
- ¼ cup neutral-flavored oil (avocado works well)
- 1 teaspoon vanilla
- 2 large eggs
- 1 cup dark chocolate chips
- Preheat your oven to 350 degrees Fahrenheit. Line two muffin pans with 18 muffin liners.
- Place the oats, cinnamon, baking soda, nutmeg, cloves, and salt into your food processor. Blend for 30 seconds, until the oats begin to resemble flour.3 cups quick oats, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, ½ teaspoon EACH: ground nutmeg, ground cloves, and sea salt
- In a large mixing bowl, add the pumpkin puree, milk, maple syrup, coconut sugar, oil, vanilla, and eggs and whisk well.1 cup pumpkin puree, 1 cup milk, ⅓ cup EACH: maple syrup and coconut sugar, ¼ cup neutral-flavored oil, 1 teaspoon vanilla, 2 large eggs
- Add the oat mixture to the bowl and whisk. Stir in the chocolate chips.1 cup dark chocolate chips
- Pour ¼ cup of the batter into each muffin liner. If you'd like, top with a couple of extra chocolate chips. Bake for 20 minutes, or until a toothpick inserted into the middle of one of the muffins comes out clean.
- Let the muffins cool for at least 20 minutes before eating them.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.