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Pumpkin oatmeal muffins are the perfect healthy gluten-free breakfast that can be prepared in under 30 minutes. You'll crave them on Saturday mornings in the fall or any season for that matter.
I can't get enough muffins - from banana carrot muffins to cranberry orange muffins. But what about pumpkin?
Yes I said pumpkin! America loves pumpkin these days! And who doesn't love some good old-fashioned muffins? The smell when baking some on a weekend morning is addicting. But what about healthy muffins that taste just as good? Well that's what makes these amazing!
Making the muffins with oats instead of flour gives them more texture, but also is great for those that are gluten-free. And maple syrup replaces granulated sugar, which provides more in-depth flavor.
I've said multiple times how I love the flavors of fall and these healthy pumpkin muffins will definitely go into our rotation to make during my favorite season. Shoot, I might be making these year round!
These pumpkin oatmeal muffins are super moist and a little addicting. They're best served warm. If not eating within the day, I'd recommend freezing and eating when you want!
They're perfect after warming up in the microwave for 30 seconds. Sadly even with freezing these, they don't last very long in our household.
When using pumpkin, these muffins as well as pumpkin chocolate chip pancakes, baked pumpkin donuts, pumpkin lava cake and pumpkin gnocchi are my go-to recipes.
Jump to:
Ingredient Notes
- Oats - helps bind everything together while also making the muffins gluten-free and healthy.
- Pumpkin - adds a slight earthy flavor which is complemented by the spices.
- Maple syrup - while you get some natural sweetness from the bananas and carrots, this makes the muffins just right.
- Pumpkin pie spice - adds a warm note which works well with pumpkin.
- Baking powder/soda - the combination creates the needed rise out of the muffins when heated.
Ingredient Swaps
As with any recipe, you can change up the ingredients if need. Some substitutes include:
- While these are pumpkin oatmeal muffins, you can use butternut squash or sweet potatoes.
- While I use eggs in these muffins, if you want to make them vegan, you can use chia seeds.
- I use maple syrup for added sweetener, but honey works too.
- Greek yogurt is a go-to of mine lately for fat in baked goods, but sour cream or whole fat yogurt work well too.
- I like having some added crunch which is where the walnuts come into play, but pecans or hazelnuts are good substitutes.
Step-by-Step Photos
Pulse 1 cup of oats in a food processor to get a flour-like consistency. Then transfer to a bowl with the other oats and mix with the rest of the dry ingredients.
Mix in the wet ingredients and stir until just combined. Add the walnuts and chocolate if using. Transfer to a greased muffin tin. Bake at 375°F for 20-25 minutes or until done.
Homemade Pumpkin Pie Spice
Most grocery stores carry pumpkin pie spice these days, but you can always make your own. Check out Taste of Home’s recipe.
In a small bowl, whisk together 4 teaspoon ground cinnamon, 2 teaspoon ground ginger, 1 teaspoon ground cloves and ½ teaspoon ground nutmeg.
FAQs
Yes. By using oats to make flour instead of all-purpose flour, these are gluten free. However if you don't want to make oat flour, you can substitute it with 1 cup all-purpose flour. You still need to use the remaining oats for texture.
Yes. Just make some chia seed eggs. To replace 1 egg, the ratio is 1 tablespoon chia seeds in 2 ½ tablespoon of water.
You can also use the same amount of ground flaxseed. Chia eggs work great in any baking dish as it helps bind everything together just like a real egg.
Just like with any regular muffin that you make, you’ll know the muffins are done when a toothpick comes out clean.
Yes. Just pour your batter into a 9x5 loaf pan. Bake at 350°F for 55 to 60 minutes or until a toothpick comes out clean. Let cool for 10 minutes before removing from the pan. Then let cool on a cooling rack.
They will stay fresh for 3 days at normal room temperature, but 1 week in the fridge. They will last up to 3 months in the freezer, which is what I normally do.
Pro Tips/Recipe Notes
- Pulse half of the old-fashioned oats in the food processor to make an oat flour. If you don't pulse the oats, the muffins can be a little dense.
- Mix it up with the spices. I personally love to use pumpkin pie spice but you can use cinnamon, ginger, nutmeg and cloves.
- While optional, add nuts and chocolate to give additional flavor. You could also add dried cranberries or candied ginger.
- Use an ice cream scoop to get an even amount of batter in each muffin tin.
Other Muffin Recipes
If you’ve tried this pumpkin oatmeal muffins recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Pumpkin Oatmeal Muffins
Ingredients
- 2 cups old-fashioned oats
- 1 cup pumpkin puree
- 1 cup plain Greek yogurt
- ½ cup maple syrup
- 2 eggs
- 2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chopped walnuts (optional)
- ½ cup dark chocolate chips (optional)
Instructions
- Preheat oven to 375°F. Place 1 cup of old-fashioned oats in food processor and pulse for about 10 seconds to get to flour-like consistency.
- Transfer pulsed oats and the other cup of whole oats to a large bowl. Stir in pumpkin pie spice, baking powder, baking soda and salt. Add pumpkin, yogurt, eggs, maple syrup and vanilla extract and stir until combined. (If using walnuts and chocolate stir in at this point)
- Transfer to a greased muffin tin and bake for about 20-25 minutes or until tester comes out clean. Allow to cool for about 10 minutes before removing and set on cooking rack.
Notes
- Pulse half of the old-fashioned oats in the food processor to make an oat flour. If you don't pulse the oats, the muffins can be a little dense.
- Mix it up with the spices. I personally love to use pumpkin pie spice but you can use cinnamon, ginger, nutmeg and cloves.
- While optional, add nuts and chocolate to give additional flavor. You could also add dried cranberries or candied ginger.
- Use an ice cream scoop to get an even amount of batter in each muffin tin.
- Just like with any regular muffin that you make, you’ll know they are done when a toothpick comes out clean.
Chris says
Wow these look delicious!
Angie E says
Yum!!! I'm making these tonight!