Healthy Pumpkin Oatmeal Muffins

These Healthy Pumpkin Oatmeal Muffins are one of my favorite fall recipes to throw together. They’re so easy to make! Homemade pumpkin muffins are a great make-ahead recipe for breakfast or afternoon snacks!

Healthy Pumpkin Oatmeal Muffins

Now is the time for pumpkin-everything when it comes to baking. With that in mind, I mixed together a batch of these easy and healthy Pumpkin Oatmeal Muffins, and they are just incredible.

This easy muffin recipe has the perfect amount of rich pumpkin flavor without being overwhelming, and the quick oats add a nice texture to each sweet bite of muffin. If you’re on the search for a healthy, make-ahead breakfast or snack idea, I seriously recommend that you give these pumpkin muffins a try!  

Recipe Ingredients

What do you need to make these fluffy pumpkin muffins? Round up the following ingredients:

• 100% Pure Pumpkin Puree: Canned pumpkin puree (not pumpkin pie filling) works best.
• Light Brown Sugar: Use lightly packed brown sugar for this recipe.
• Granulated Sugar
• Buttermilk: Regular/almond milk can also be used, but buttermilk helps achieve the best, moist pumpkin muffins. 
• Vegetable Oil
• Egg
• Pure Vanilla Extract
• All-Purpose Flour
• Baking Powder
• Ground Cinnamon
• Ground Nutmeg
• Quick Oats: Old-fashioned rolled oats can be used too. 

How to Make Pumpkin Oatmeal Muffins

Oatmeal Pumpkin Muffins are a breeze to mix together! Follow these easy steps for a beautiful golden-brown breakfast:  

Line Cupcake/Muffin Pan: Preheat oven to 350°F and line a cupcake pan with paper liners. Set aside.

Mix: Add the pumpkin puree, both types of sugar, buttermilk, oil, egg, and vanilla extract to a large bowl. Beat with an electric mixer or a whisk until smooth and creamy.

Add Dry Ingredients: Stir the flour, baking powder, cinnamon, and nutmeg into the wet ingredients until just combined. Set aside. Do not over-mix. Fold in the oats.

Fill the Liners: Add about 1/3 cup of batter to each paper-lined cup (I used an ice cream scoop for this step).

Bake: Bake for 20 to 22 minutes or until a tester comes out clean when inserted in the center.

Cool: Let cool for 10 minutes then transfer to a cooling rack.

Tips for Moist and Fluffy Muffins

Before you get started, here are some tips on making the best pumpkin muffins:

• What Spices to Use: 2 tsp of pumpkin pie spice could be substituted for the cinnamon and nutmeg. Additionally, you can add more cinnamon and nutmeg if you prefer ultra-pumpkin spice flavor. 🙂 
• For Making Gluten-Free Muffins: Substitute in gluten-free flour and gluten-free rolled oats.
• Use Pumpkin Puree: As I mentioned above, canned pumpkin puree is best because it does not have as much added sugar as pumpkin pie filling does.
• Add-Ins: Chocolate chips, cranberries and craisins would definitely be acceptable add-ins to this pumpkin muffin recipe. You can also add about 1/2 cup of chopped nuts like walnuts.

How to Store Leftovers

Store these pumpkin muffins in a single layer in an airtight container. Line the top and bottom with a paper towel. Keep muffins at room temperature. Do NOT refrigerate, as they will dry out. These muffins will keep for 3-5 days on the counter.

Can You Freeze Pumpkin Muffins?

Yes! Once they have come to room temperature, wrap each muffin in saran wrap and then place them all in a freezer safe ziploc bag or tupperware. They will keep in the freezer for up to 6 months.

Looking For More Delicious Pumpkin Recipes?

Pumpkin is a big crowd favorite around these parts and I am always working on new pumpkin recipes! Below are last years reader favorite pumpkin recipes that you won’t want to miss:

• Swirled Pumpkin Cheesecake Bars
• Best Pumpkin Bread
• Pumpkin Pie Cheesecake
• Pumpkin Bars
• Pumpkin Cream Cheese Swirl Muffins
• Best Pumpkin Cake

Continue to Content

Yield: 12 muffins

Healthy Pumpkin Oatmeal Muffins

Print

Pumpkin Oatmeal Muffins are one of my favorite fall breakfasts. These heathy homemade pumpkin muffins are a great make-ahead recipe!

Prep Time 12 minutes

Cook Time 30 minutes

Total Time 42 minutes

Ingredients

• 1 cup 100% pure pumpkin puree
• ½ cup light brown sugar, lightly packed
• ½ cup granulated sugar
• ½ cup buttermilk
• ⅓ cup vegetable oil or apple sauce
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 ½ cups all-purpose flour
• 1 Tablespoon baking powder
• 2 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¾ cup quick oats

Instructions

1. Preheat oven to 350°F and line a cupcake pan with paper liners. Set aside.
2. Add the pumpkin puree, both types of sugar, buttermilk, oil, egg, and vanilla extract to a large bowl. Beat with an electric mixer or a whisk until smooth and creamy.
3. Stir the flour, baking powder, cinnamon, and nutmeg into the wet ingredients until just combined. Set aside. Do not over-mix. Fold in the oats.
4. Add about 1/3 cup of batter to each paper-lined cup (I used an ice cream scoop for this step).
5. Bake for 20 to 22 minutes or until a tester comes out clean when inserted in the center. Let cool for 10 minutes then transfer to a cooling rack.

Notes

To store: Store them in a single layer in an airtight container. Line the top and bottom with a paper towel. Keep muffins at room temperature. Do NOT refrigerate, as they will dry out.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 207Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 162mgCarbohydrates: 33gFiber: 2gSugar: 17gProtein: 3g

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