Pumpkin Oatmeal Muffins
These simple, one bowl oatmeal pumpkin muffins are fragrant with fall spices, perfectly moist, and made with wholesome ingredients. They are sure to be a new family favorite.
Servings 12 muffins
Calories 174kcal
Ingredients
- 2 eggs
- ¼ cup plain yogurt
- ½ cup maple syrup*
- 1 tbsp molasses
- ¼ cup olive oil
- 1 cup pumpkin purée
- 1 teaspoon vanilla
- 1 ½ cups all-purpose or whole wheat flour
- ½ cup rolled oats
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 400F. In a large bowl, combine eggs, yogurt, maple syrup, molasses, olive oil, and pumpkin purée until smooth and uniform. Add the flour, oats, salt, baking powder, baking soda, pumpkin pie spice and cinnamon, and stir to combine.
- Spray or grease a standard-size 12 cup muffin tin and divide the batter between each cup (they will be almost full).
- Bake in the preheated oven for about 5 minutes, lower the temperature to 350F and bake for 14-17 minutes longer until the top springs back when pressed, or a toothpick inserted in the center comes out clean.
Video
Notes
*These muffins are lightly sweetened. For a sweeter muffin, increase the maple syrup to 3/4 cup
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.
Nutrition
Calories: 174kcal | Carbohydrates: 27g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 111mg | Potassium: 165mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3224IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg