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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.
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 pumpkin oatmeal 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.
What Ingredients are in this Pumpkin Oatmeal Muffins Recipe?
- Old-fashioned oats
- Pumpkin puree
- Greek yogurt
- Maple syrup
- Pumpkin pie spice
- Vanilla extract
- Baking powder
- Baking soda
- Salt
- Walnuts
- Chocolate chips
How to Make Pumpkin Oatmeal Muffins
- 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.
Can I Replace Greek Yogurt with Sour Cream?
Yes. I use Greek yogurt as it’s a little healthier but sour cream works just as well in making the muffins moist and fluffy.
Are These Pumpkin Muffins Gluten-Free?
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.
Tips for Tasty Pumpkin Oatmeal Muffins
- 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.
- Use baking powder that is less than a year old since it has been opened. If you use older baking powder, it won’t be powerful enough to help leaven the donuts. You can test it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use. Baking soda should be less than six months old and you can use the same test.
- 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.
- Just like with any regular muffin that you make, you’ll know the pumpkin oatmeal muffins are done when a toothpick comes out clean.
Other Breakfast Recipes
- Cranberry Orange Muffins
- Vegan Banana Chocolate Chip Muffins
- Hash Brown Egg Muffins
- Chocolate Peanut Butter Banana Breakfast Cookies
- Butternut Squash Bread
If you’ve tried these Pumpkin Oatmeal Muffins 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
- 1/2 cup maple syrup
- 2 eggs
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chopped walnuts (optional)
- 1/2 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.
- Use baking powder that is less than a year old since it has been opened. If you use older baking powder, it won’t be powerful enough to help leaven the donuts. You can test it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use. Baking soda should be less than six months old and you can use the same test.
- 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.
- Just like with any regular muffin that you make, you’ll know the pumpkin oatmeal muffins are done when a toothpick comes out clean.
Wow these look delicious!
Yum!!! I’m making these tonight!