pumpkin oatmeal muffins

Easy, one-bowl healthy pumpkin muffins made with oatmeal, honey (no sugar!), yogurt, and warm fall spices. Moist, fluffy, and so delicious!

Healthy Pumpkin Muffins

canola oil (or melted and cooled coconut oil)

honey maple syrup

plain non-fat Greek yogurt (at room temperature)

egg (at room temperature)

vanilla extract

(15-ounce) can pure pumpkin (not pumpkin pie filling)

baking soda

cinnamon

nutmeg

ginger

allspice

salt

white whole wheat flour*

Preheat

Preheat your oven to 325°F. Light coat a 12-inch standard muffin tin with nonstick spray.

Whisk

In a large mixing bowl, whisk together the oil, honey, and Greek yogurt. Once blended, whisk in the egg and vanilla. Make sure the ingredients are smooth and well blended.

Sprinkle the baking soda, cinnamon, nutmeg, ginger, allspice, and salt over the top. Whisk or use a rubber spatula to stir gently to combine.

Stir

Sprinkle the flour and oats over the top, then with a rubber spatula, gently incorporate, just until the flour disappears.

Scoop

Scoop the batter into the prepared muffin cups, dividing it evenly (I like to use a batter or ice cream scoop for this). The cups will be very full. If desired, sprinkle on a few oats on top for decoration.

Bake

Bake for 24 to 29 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Super moist breads like pumpkin bread can be hard to gauge; to be 100% certain, use an instant read thermometer. The center of a muffin should register 200°F. Place the pan on a wire rack and let cool in the pan for 5 minutes, then with a butter knife, gently loosen the muffins and transfer them to the rack to finish cooling (or for as long as you can resist devouring them). The muffins will be very delicate while still warm, but will firm up more as they cool.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1693584913/iqA3AYpku.mp4

These store well in the fridge so you can make them a day or two ahead if you prefer—or bake and serve warm from the oven. These taste like a cross between baked oatmeal and a traditional pumpkin muffin (they don't have any flour, so they're a little denser than a traditional muffin, but still super moist!).

Pumpkin Oatmeal Muffins

oats

pumpkin puree

milk

maple syrup

eggs

pumpkin pie spice

chocolate chips

Preheat the oven to 375 degrees F and grease a standard size muffin tin.

Place all of the ingredients into a blender or food processor except the chocolate chips.

Blend until very smooth, stopping to scrape down the sides of the bowl if needed.

Divide among the prepared muffin tin. You want each cup to be about 3/4 full. Top with chocolate chips if using.

Bake for 20-22 minutes or until firm to the touch and lightly golden brown around the edges. Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool.

Serve warm, at room temperature, or chilled.

What do you include in your pumpkin pie spice in what proportion? Thanks!

We love this recipe!!!! We are a gluten free house - the texture of these muffins is so good for just being oats! My 2 year old and husband equally love these muffins. They never last long! Thanks for the great recipe!

These worked great in my mini silicone pan! Almost gone in just a few minutes. Toddler and picky pre teen approved!

Fantastic! It turned out so moist and delicious. I baked it in a loaf pan instead of as muffins because I'm lazy :) I also did half milk, and half whole milk greek yogurt to add some protein. I topped my loaf with some oats toasted with butter and cinnamon to make it look pretty. I love this website and that I can find healthy recipes for not only my toddler but also for my whole family!

Soft and perfectly spiced pumpkin oatmeal muffins are made with simple baking ingredients, real pumpkin, and the familiar fall season flavors of pumpkin pie spice. Topped with a buttery streusel, these fluffy muffins are perfect to grab for an easy breakfast or snacking on all pumpkin season long!

all-purpose flour

old fashioned oats

baking powder

100% pumpkin puree

light brown sugar (lightly packed)

vegetable oil

¼ cup old fashioned oats

butter (softened)

Preheat the oven to 375°F and line a muffin pan with paper liners or grease it with nonstick baking spray.

In a medium bowl, add the old fashioned oats, flour, baking powder, pumpkin pie spice, and salt and stir to combine well.

In a large mixing bowl, add the pumpkin puree, brown sugar, milk, oil,eggs, and vanilla and whisk until smooth.

Gradually add the dry ingredients to the wet ingredients and mix just until barely combined. Be careful not to over mix or the muffins will be more dense instead of fluffy.

Fill the the muffin cups about ¾ of the way full with the batter.

Make the Muffins

In a small bowl, add the flour, old fashioned oats, brown sugar, and cinnamon and stir to combine.

Add the softened butter and use a fork to mix the butter into the flour mixture until all the dry ingredients are coated in butter and it forms clumps. (you can also use your fingers)

Sprinkle about a tablespoon of the streusel topping over the uncooked batter

Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and place the muffins on a wire cooling rack to cool.

Make the Streusel Topping

This recipe looks delicious, and I especially like that you put the ingredients and amounts within the recipe. It makes it so easy to follow!  Thanks

This recipe is amazing and so delicious! It came out perfectly! I added shredded apples, shredded coconut, dried cranberries, pecans, &amp; cinnamon. I used coconut oil. I made 5 mini loaves of bread with this recipe. I cooked them for 25 min. They came out perfectly! Moist on the inside and crunchy on the outside. My Family and I love this new recipe! I highly recommend it! I am going to make this many more times. It's really easy to make. Thank you for sharing this recipe.

I have not made as of yet but was wondering if I can use a flour substitute for someone who can’t have glutian.

I will try this recipe because I love they way you wrote it.

Mentioning tbe ingredients in with the instructions is SO helpful!

my god, every recipe you send i make and am NEVER disappointed!    Thank You!

These turned out bland and not very sweet. Wouldn't recommend and wouldn't make again.

Just made these as I will be in a class all day tomorrow and wanted to bring a shelf stable snack.  Amazing.  Simply one of the best texture muffins I've ever made.  I do think my pumpkin was a bit more liquid as it was from frozen puree, but I tried to drain as much as possible. My husband who NEVER snacks just ate one and declared it "better than Entenmann's".

The muffins were great!  Just the right amount of sweetness. Love how you post the ingredients (and amount) after the instructions. Thank you.

Moist and delicious!  I will make this recipe again.

I make muffins at least twice a week and this recipe is definitely going into my “muffin” file.  I added some roasted pumpkin seeds that I had and the crumb topping finished them off beautifully.  Thanks for the recipe.

These turned out great!! I have a general baking question regarding to use muffin cups or spray my muffin pan. When I use the cups the muffins stick a lot to the them. What am I doing wrong?

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Healthy Pumpkin Muffins

Pumpkin Oatmeal Muffins

Pumpkin Oatmeal Muffins

Top 3 pumpkin oatmeal muffins recipes from across the web

The most viewed pumpkin oatmeal muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Pumpkin Muffins

Pumpkin Oatmeal Muffins

Pumpkin Oatmeal Muffins

The most viewed pumpkin oatmeal muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine