Healthy Pumpkin Oat Muffins
These pumpkin oat muffins make the perfect snack time treat but are healthy enough to eat for breakfast!
Am I too late to share a new pumpkin recipe with you? I made these in early September but am just getting around to sharing them now – but trust me, they’re worth the wait! I’ve actually made these quite a few times this fall and every single time they’ve quickly disappeared.
We LOVE muffins in our house, as evidenced by the many muffin recipes on my site! Pumpkin muffins are my favorite to make because I feel like I’m sneaking extra veggies into my kids, and these muffins are no exception. They are full of healthy things like pumpkin and oats and they taste hearty and delicious.
I actually took an already healthy muffin recipe and reduced the sugar even further. I’ve noticed that I can cut down the sugar quite a bit on quick breads and muffins and no one even notices. Then I don’t feel so bad letting my kids eat them for breakfast!
These healthy pumpkin muffins have ground up oats as the base instead of flour which leaves them tasting almost nutty – perfect comfort food for the colder weather! That also means they’re gluten free as long as you are careful to use gluten free oats. Add in some warm fall spices and just the right amount of maple syrup, and you’re left with a delicious muffin that’s perfect for breakfast or snack time!
Healthy Pumpkin Oat Muffins
These pumpkin oat muffins make the perfect snack time treat but are healthy enough to eat for breakfast!
Ingredients
- 3 cups old-fashioned oats
- 1 tablespoon pumpkin pie spice
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon fine sea salt
- 2 eggs
- 1 cup 2% milk
- 1 cup pumpkin puree
- 1/3 cup maple syrup
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Lightly spray a 12-cup muffin pan with cooking spray. Set aside.
- Puree oats in a blender or food processor until they reach a flour-like consistency. Add in the pumpkin pie spice, baking soda and sea salt, and pulse until the mixture is evenly combined. Set aside.
- In a separate large mixing bowl, whisk together the eggs, milk, pumpkin puree, maple syrup, butter and vanilla extract until evenly combined. Fold in the dry ingredients and stir until the mixture is just combined.
- Transfer the batter into prepared baking cups and bake for 15-18 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Remove from the oven and place the pan on a cooling rack for 5 minutes.
- Serve warm. Or let the muffins cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months.
adapted from Gimme Some Oven
Welcome! I'm Megan and it's my hope that here you'll find food that has been made with love and recipes that are shared with joy. Thanks for stopping by! 
These would be great for the GF folks in our family. Thanks for sharing. They look very good.
Hope you like them as much as we did!
This recipe sounds delicious and I definitely want to try them! Quick question please? Your ingredients has butter listed, but in the directions, you mention coconut oil? Can you please clarify for me? Thank you!
oops, sorry! It should say butter. Unless you’d rather use coconut oil, in which case it’s a great substitute! 🙂 Recipe should be fixed now, thanks for catching that!
Can quick oats be used in this recipe instead of regular oats?