Pumpkin oat muffins are the perfect healthy gluten-free breakfast that you’ll crave 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!
Made with oats instead of flour gives the muffins 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 this will definitely go into our rotation to make during my favorite season. Shoot, I might be making these year round!
These pumpkin 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.
What Ingredients are in these Pumpkin Oat Muffins?
- Old-fashioned oats
- Pumpkin puree
- Greek yogurt
- Maple syrup
- Pumpkin pie spice
- Vanilla extract
- Baking powder
- Baking soda
- Chocolate chips
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.
Do I Have to Pulse Have the Oats?
No but it helps from a texture perspective. I find if you don’t pulse the oats, they’re a little too dense. By pulsing half the oats you are basically making oat flour. With leaving the remaining oats in tact, you still get a good texture.
Other Breakfast Recipes:
Pumpkin Oat Muffins
- 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)
- Preheat oven to 375F. 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 be stored in fridge for a couple of days or in freezer for 3 months.