Pumpkin Oatmeal Muffins
You know I love a healthy muffin recipe and these pumpkin muffins are a staple in our house in the fall and winter. (Though no shame if you love pumpkin all year round!) They are so easy to make in a blender or food processor and you can make them with one arm if you have a kiddo on your hip—which is handy because I know how real life goes. And they are super moist and not very crumbly, so make a perfect breakfast or snack for kids…and us parents. These muffins have a base of oatmeal, so contain a lot of fiber and B vitamins. Add in the protein from milk and eggs and the Vitamin A from pumpkin and you have a balanced meal in muffin form. I love the hint of pumpkin pie spice too! TIP: These taste like a cross between baked oatmeal and a traditional pumpkin muffin.
Ingredients You Need
To make this recipe you’ll need the following ingredients:
rolled oats pumpkin puree milk (dairy or nondairy) maple syrup (or honey) eggs vanilla extract pumpkin pie spice baking soda chocolate chips, optional
TIP: To make these gluten-free, use certified gluten-free rolled oats.
Step-by-Step Instructions
Here’s a look at the process involved in making these muffins. Scroll down to the bottom of this post for the full recipe. TIP: You can serve these cold, at room temperature, or even slightly warmed.
Storing Healthy Pumpkin Muffins
These muffins are super moist and store well in the fridge or freezer—which is handy for pulling out quick breakfasts and snacks all week long. I also love them as a simple lunch component paired with fruit and a simple veggie for lunch.
Best Tips for Success
These muffins can store in the fridge in an airtight container for 3-5 days. Or in the freezer in a zip top freezer bag for up to 3 months. Thaw in the fridge or at room temperature. Serve cold or slightly warmed. Dice into smaller pieces for younger kids. Dairy-free: Use plain unsweetened nondairy milk. Gluten-free: Use certified gluten-free rolled oats. Be sure to use pumpkin puree, not pie filling. Use honey instead of maple syrup if desired. (Do not use honey for kids under age one.) For mini muffins, bake for 12-14 minutes or until a cake tester inserted into the centers comes out cleanly. If you love the flavor of pumpkin pie, use 2 teaspoons pumpkin pie spice. To make these by hand without a blender or food processor, use store-bought oat flour and mix the ingredients together in a mixing bowl. Add a few chocolate chips to the tops of each muffin if desired. You may also like Healthy Pumpkin Muffins, Pumpkin Bars, Mini Pumpkin Cupcakes, and Pumpkin Chocolate Chip Cookies.
I’d love to hear from you if you try these muffins, so please comment below!
