Pumpkin Oatmeal Muffins

Pumpkin chocolate chip muffins are the perfect healthy gluten-free breakfast that you'll crave on Saturday mornings in the fall or any season for that matter.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings muffins

Calories 296kcal

Author Ryan Beck

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 a cookie 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.

Nutrition