Pumpkin Oatmeal Muffins

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These simple, one bowl pumpkin oatmeal muffins are fragrant with fall spices, perfectly moist, and made with wholesome ingredients. They are sure to be a new family favorite.

It’s that time of year again—fall is here, and that means pumpkin season is in full swing!

The pumpkin spice lattes, pumpkin pies, pumpkin soups, and of course the healthy pumpkin recipes are EVERYWHERE, and I am not complaining. It’s time for fall’s favorite fruit (you knew pumpkin is a fruit, right?) to shine and I am here for it.

Pumpkin is so versatile, and it can be used in a variety of recipes, from sweet to savory. It’s also a wonderful ingredient in muffins and quickbreads because it lends so much moisture, tenderness, and warm fall flavor to baked goods.

Making muffins for the week on Sunday afternoon is a weekly tradition for me and I love adding new favorites to my rotation. Along with these apple cinnamon muffins, this healthy pumpkin muffins recipe is a new fall favorite in our house and a new go-to snack for the fall season.

I also love that this is a one bowl recipe that you can whip up in no time!

Are these Pumpkin Oatmeal Muffins Healthy?

Pumpkin oatmeal muffins can be a healthy, easy breakfast or snack option, depending on the ingredients used. Pumpkin is a nutrient-rich food that is low in calories and fat, and high in fiber, vitamins, and minerals.

These delicious pumpkin oatmeal muffins are definitely one of the healthier options to enjoy pumpkin season. I use heart-healthy olive oil instead of butter or canola oil, but you can also use coconut oil in its place. I also use plain yogurt instead of sour cream. Greek yogurt would also work great.

Other than that, these healthy pumpkin muffins have no artificial sweeteners. I sometimes use brown sugar, but maple syrup is a delicious natural substitute that gives these muffins an extra dose of fall flavor. You can also use honey, coconut sugar, or any other sugar substitute.

Note that these muffins are not “bakery” sweet, but more subtly sweet. If you prefer a sweeter muffin, feel free to increase the maple syrup or sugar of choice to 3/4 cup.

I also use oats for the whole grain goodness. It is a good source of fiber and complex carbohydrates, which can help you feel full and satisfied. You can also use whole wheat flour instead of all purpose flour for these healthy pumpkin oatmeal muffins!

​While I love a good indulgent muffin like these cinnamon roll muffins, most of the time I try to use less sugar and healthier ingredients for my muffins, like in these lemon muffins and healthy raspberry muffins.

Ingredient Notes

Eggs

Use large eggs at room temperature for the best results. If you’re vegan or egg-free, you can use flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) for each egg.

Plain Yogurt

Use plain yogurt or full-fat Greek yogurt at room temperature for the richest and most moist muffins pumpkin oat muffins. Sour cream or buttermilk are good substitutes if you prefer.

Maple Syrup

Use pure maple syrup for the best flavor. You can substitute honey, agave nectar, coconut sugar, or any sugar substitute you prefer.

Of course you can also use brown sugar or granulated sugar, if you like.

Molasses

I like to add just a tablespoon of molasses to my pumpkin muffins, I find it gives them a little extra depth, color and sweetness. You can skip it if you like, or add an extra tablespoon of maple syrup instead.

Olive oil

All my healthy muffin recipes use olive oil. It definitely has a stronger flavor than canola oil, but I enjoy the smell and the flavor. And you barely detect it in the baked muffins!

But, if you absolutely hate the flavor – you can always use canola oil or any vegetable oil. Melted butter is also a delicious option.

Pumpkin Puree

Make sure you use a good quality pure pumpkin puree, and not pumpkin pie filling. You can use fresh pumpkin puree, or canned, whatever is available.

Flour

You can use either all purpose flour or whole wheat flour in these muffins. All purpose flour will yield more fluffy pumpkin muffins, and whole wheat flour will yield a denser but equally delicious pumpkin oatmeal muffin. I often do half and half.

Oats

I use old-fashioned whole oats, but quick oats are totally fine too.

Pumpkin pie spice

What would pumpkin season be without pumpkin pie spice? And no pumpkin muffin recipe would be complete without pumpkin pie spice. You can use store-brought, or make it at home.

The remaining ingredients are baking powder and baking soda, these are levening agents that will help the muffins to rise and yield fluffy muffins.

Step by Step Instructions

1. Preheat the oven to 400F.

2. Combine all the wet ingredients – the eggs (or flax eggs), yogurt, maple syrup, molasses, vanilla extract, olive oil, and pumpkin purée in a large bowl.

3. Now add in the dry ingredients – the flour, whole oats, salt, baking powder, baking soda, pumpkin pie spice and cinnamon in the same large bowl and stir to combine.

4. Lightly grease a standard 12-cup muffin tin with cooking spray or oil. Fill each cup with the muffin batter.

5. Bake the muffins in the preheated oven for 5 minutes. Then, reduce the oven temperature to 350F and bake for 14-17 minutes more, or until a toothpick inserted into the center of a muffin comes out clean and the top springs back when pressed.

Your delicious pumpkin oatmeal muffins are done! How good do they look? This is definitely my new favorite way to enjoy pumpkin season. I like to make these ahead and they’re the perfect breakfast for busy mornings or a quick snack for when I am craving something sweet.

Add-in Suggestions for Pumpkin Oatmeal Muffins

• Chocolate chips
• Nuts (such as walnuts, pecans, or almonds)
• Dried fruit (such as cranberries, raisins, or apricots)

Storage Instructions

Pumpkin oatmeal muffins can be stored at room temperature in an airtight container for up to 3 days. For longer storage, muffins can be refrigerated for up to 1 week or frozen for up to 3 months.

To thaw frozen muffins, simply place them on a counter or in the refrigerator overnight. Muffins can also be thawed quickly in the microwave by heating them on high for 10-15 seconds.