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
Healthy Pumpkin Oatmeal Muffins
Pumpkin Oatmeal Muffins are one of my favorite fall breakfasts. These heathy homemade pumpkin muffins are a great make-ahead recipe!
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
- Preheat oven to 350°F and line a cupcake pan with paper liners. Set aside.
- 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.
- 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.
- Add about 1/3 cup of batter to each paper-lined cup (I used an ice cream scoop for this step).
- 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:
12Serving Size:
1Amount Per Serving: Calories: 207Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 162mgCarbohydrates: 33gFiber: 2gSugar: 17gProtein: 3g
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Made these this morning. I used 2 tsp baking powder, 1/2 tsp baking soda and not quite a half tsp of salt and a 1/4 tsp cloves. I also added mini choc chips. They were delicious and a huge hit for church this morning. I made 2 batches. The only thing that came home was the empty container! Lol
I just made these and they are delicious. I like that the pumpkin and spice isn’t overpowering. It is just right. And the oatmeal gives it just the right amount of texture. My boyfriend is devouring them :)
I am looking for a “Healthy” recipe and was surprised that this recipe would be characterized as one. Sugar is not healthy. Unfortunately I will not be making this recipe.
Hi SBD, everyone has different standards of healthy. Completely understand if this recipe is not for you! However, for me, it is less sugar than store bought muffins, has other healthy additives like oats, and I use applesauce instead of the oil. These are a healthier option for people like me who do not like to give their kids sugar substitutes. You could always replace the sugar with a sugar substitute, if you please.
I also tasted strong baking powder flavor; so did my husband who does NOT have a sensitive palate at all! Will try again with a smaller amount of baking powder! I thought I made a mistake so came back to check the recipe. Basically a great recipe though!
Hi Emgee, I tested these muffins again this morning and actually had my recipe tester in a different state test them again as well. Neither of us had any issues. The muffins baked up great, nice and light, with no baking powder flavor. I also checked on Pinterest where there have been lots of recipe reviews left for this recipe and no one has had this issue either. I am sure I used 1 tablespoon of baking powder! Is there a chance you accidentally used baking soda?
Just made these today added some chocolate chips. They were a hit!
These came out awful! Are you sure 1 TBLS of baking powder is correct??? What a waste of time.
Hi Rebecca! What was awful about them? Did they not bake up correctly or was the taste not what you expected? I would love to help figure out what went wrong!
Everything about these is perfect, however the amount of baking powder seems like WAY too much! My husband and I both noticed they taste odd, and a google search says rule of thumb is 1 tsp per cup of flour. He refuses to eat them, I’m destined to somehow remedy this. Disappointed because otherwise they’d be great!
So, hubby diabetic. He does well with oat flour, but not regular. I subbed the oat flour for the all purpose. Since batter thickens pretty heavily I put both oil and applesauce in it. I let batter set to absorb the oats. They bake a bit longer.
I also used a sugar sub for both of the sugars. Swerve brown sugar and monk fruit for regular sugar. These were very hearty and moist. Kept in fridge and nuked for 10-15 seconds. Thank you for recipe!
So glad it worked out, thank you for sharing your tips for substitutions!
I’m making these tonight