Pumpkin Oatmeal Muffins are amazing for breakfast, an afternoon snack, or treat anytime. Using oats, pumpkin puree, maple syrup, and warm spices, these muffins are fiber filled and the perfect fall twist on a reader favorite baked oatmeal muffin!
Originally published October 2015, this recipe is being updated with beautiful new pictures and some new ingredient amounts for more clear 21 Day Fix container counts. The original recipe can also be found in the notes section of the recipe card!
Confession #59 – A muffin with my coffee is my version of morning perfection.
Something about this combo feels so simple, so peaceful, so relaxing.
It doesn’t matter that I’m not actually sitting to eat said muffin or leisurely sipping my coffee while reading the latest bestseller . Oh no…I’m usually shoveling bites and gulping my coffee while doing a million other things.
But my mind is easily tricked by food, and these warm, comforting pumpkin oatmeal muffins have breakfast in bed written all over them. Indulgent in all the best ways while still utilizing ingredients that are good for you. Customize them with the toppings you love, freeze them for an easy breakfast meal prep, or just sit back and relax with one hot and fresh from the oven while you sip your morning coffee. Bake up a batch, grab a good book, and snack away!
Ingredients for Pumpkin Oatmeal Muffins
Organic ingredients and natural sweeteners make these muffins delicious and healthier for you!
- organic pure pumpkin puree – Make sure to use pumpkin puree and not pumpkin pie filling. Pumpkin pie filling is presweetened and loaded with sugar.
- eggs – Just two. These will help hold the muffins together.
- pure maple syrup – Or you can substitute honey. Either works as a natural sweetener for the recipe.
- pure vanilla extract – For a little sweetness and warmth.
- gluten free oats – Of course you can opt for regular oats if you aren’t gluten free.
- baking powder – To help your muffins rise.
- pumpkin pie spice – You can also use a mix of nutmeg, cinnamon sugar, and cloves.
- cinnamon – For a spice that’s so nice.
- Himalayan salt – Just a pinch.
- unsweetened vanilla almond milk – Or the milk of your choice.
- toppings – Just like my original Baked Oatmeal Cups, you can easily customize these for the whole fam. Chopped pecans or walnuts, dark chocolate chips, dried cranberries, or raisins are all great options!
How To Make Pumpkin Oatmeal Muffins
With just a few simple steps, you’re on your way to delicious Pumpkin Oatmeal Muffins that will have you looking forward to your mornings all week long!
- Preheat your oven to 350 degrees Fahrenheit. Coat a 12 count muffin tin with coconut or avocado oil (or the cooking spray equivalent).
- Combine the pumpkin puree, eggs, maple syrup, and vanilla extract in a large mixing bowl. Mix well and set aside.
- In a separate, smaller mixing bowl combine the oats, spices, and baking powder. Stir well then combine with the pumpkin mixture.
- Stir the almond milk into the batter and mix well once more.
- Divide the oatmeal evenly between prepared muffin cups and add the toppings of your choice.
- Bake for about 25 to 30 minutes or until the tops of the muffin cups are nice and golden.
- Let cool and serve with a warm cup of coffee or save for the week ahead!
How Long Will Pumpkin Oatmeal Muffins Stay Fresh?
Store these muffins in an airtight container in the fridge and they’ll stay fresh and keep their flavor for up to 5 days. You can eat them chilled or pop them in the microwave for a few seconds until they’re warmed through.
Can These Muffins Be Frozen For Meal Prep?
Absolutely! Pumpkin Oatmeal Muffins are perfect for the freezer. Let them cool completely after baking then store them in an airtight container or freezer safe bag for up to three months. When ready to eat, just heat in the microwave for about 1 minute and you’re good to go! These are great for meal prepping or even just a quick and filling breakfast on the go.
Are These Similar To Banana Oatmeal Muffins?
The idea is definitely the same, just switch the bananas for pumpkin puree. Some find the pumpkin puree isn’t quite sweet enough for them so try using half banana and half pumpkin puree for a slightly sweeter variation without having to add actual sugar.
More Healthy Muffin Recipes For Morning, Noon, or Night!
Healthy Apple Muffins [Gluten Free + Dairy Free]
Healthy Carrot Cake Muffins + “Cream Cheese” Frosting
Gluten Free Chocolate Chip Zucchini Muffins
Healthy Banana Oatmeal Blender Muffins
I hope you enjoy these baked pumpkin oatmeal muffins. Here’s the recipe!
Print
Pumpkin Oatmeal Muffins
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Pumpkin Oatmeal Muffins are perfect for breakfast, an afternoon snack, or treat anytime. Using oats, pumpkin puree, maple syrup, and warm spices, these muffins are fiber filled and the perfect fall twist on a reader favorite baked oatmeal muffin!
Ingredients
- 1 cup of organic pure pumpkin puree
- 2 eggs
- 1/4 cup pure maple syrup or honey
- 1 tsp of pure vanilla extract
- 2 cups + 1 T of gluten free oats (or regular if not gf)
- 1 1/2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp Himalayan salt
- 1 cup of unsweetened vanilla almond milk (or milk of your choice)
- toppings – chopped pecans or walnuts, dark chocolate chips, dried cranberries, or raisins
*Updated recipe as of 11/5/21 for more precise recipe measurements. If you prefer the old recipe, the original ingredient amounts can be found in the Notes section below.
Instructions
- Preheat oven to 350 degrees. Coat muffin tin with coconut oil.
- Combine pumpkin, eggs, maple syrup, and vanilla in a large bowl. Mix well and set aside.
- Combine oats, spices, and baking powder in a small bowl, stir well and combine with pumpkin mixture.
- Stir in almond milk and mix well.
- Divide oatmeal evenly between prepared muffin cups and add toppings of your choice.
- Bake 26 to 30 minutes or until brown.
- Let cool and serve, or save for the week ahead!
Notes
21 Day Fix: 1/2 YELLOW and 1/4 PURPLE (per muffin) [Note: The original recipe counted this as a GREEN, but Autumn’s official stance is that pumpkin puree counts as a PURPLE. Feel free to count it either way!]
WW link for personal points: Pumpkin Oatmeal Muffins
*Original recipe ingredients: coconut oil spray, 1 cup of organic pure pumpkin puree, 2 eggs, 1/3 cup pure maple syrup or honey, 1 tsp of pure vanilla extract, 3 cups of gluten free oats (or regular if not gf), 1 1/2 tsp baking powder, 2 tsp pumpkin pie spice, 1 tsp cinnamon, 1/4 tsp Himalayan salt, 1 1/2 cups of unsweetened vanilla almond milk (or milk of your choice), toppings – chopped pecans or walnuts, dark chocolate chips, dried cranberries, or raisins
Nutrition
- Serving Size: 1-2 muffins
Keywords: gluten-free, pumpkin, muffins, snack, breakfast, dessert, gluten-free, vegetarian
Bekki says
How many muffins is this recipe designed for?
Nancylynn says
12
Heather B says
Which container does dark choc chips fall under? Very excited to have found your blog, recipes, and FB page! Thx.
Nancylynn says
If it’s just a couple, I don’t worry about it. But they are a yellow if you use a full orange containers worth of chips per muffin. Hope this helps and so excited you found the blog, as well! Welcome!
Kristen says
What r u talking about different colored containers? Please fill me in!
Nancylynn says
Hi Kristen! Have you heard of the 21 Day Fix? I’d love to chat with you more about it!
Amber says
Do you have a calorie, carb, fiber count?
Amber says
Calorie, carb, fiber count?
Nancylynn says
To find nutrition info, my fitness pal is really helpful! I don’t include it because I don’t count calories….
https://www.myfitnesspal.com/
Jessica says
Hi, would this recipe count as 1/4 a purple container also? Thanks!
Nancylynn says
I count pumpkin as a green because, in all due respect to Autumn, I don’t understand how she calls it a purple!
Lauren says
Should these be stored in the refrigerator?
Nancylynn says
I usually do!!
Holly says
Pumpkin is a fruit
Katie says
These are soooo awesome! I love bananas in baked goods, so in my next double batch (I always double everything to meal prep!) I am going to try half pumpkin and half banana, for added sweetness 🙂
Nancylynn says
I’m SO glad! Please let me know how the half and half goes!
Donna says
I’liked your other 21 day fix muffin recipe so decided to try this one. I thought these were too bland. I worried that’d be the case when I was making them. I’m gong to try 1/2 pumpkin, 1/2 banana next time. I think more sweetness will do the trick.
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Nancylynn says
SO sorry that you didn’t love this one, but hopefully your substitutions will help improve them for you.
Jess says
Hi! Love your recipes and have a question. This one calls for 1 cup of pumpkin puree, counted as a green. I was looking at your post on calculating container counts from recipe info and it said to divide the total container count of the recipe by number of servings. My thinking is this one would be 1÷12 since the puree is one cup and green containers are one cup. That comes out to .08, not .25 as the container count of 1/4 green indicates in the container summary. What am I missing? Also, do the almond milk, honey and eggs not have container counts because they would be negligible? Thanks for your help!
Nancylynn says
I see what you are saying and you are correct – I rounded up to 1/4 because the pumpkin is a puree and therefore cooked down (like tomato sauce for example), so I took the liberty to increase it. I hope this makes sense?
Jess says
Can you explain how 1/4 green is areived at? And wouldn’t the almond milk count as a blue container? Also, wouldn’t the honey be at least 1 sweetner teaspoon? Thanks!
Nancylynn says
Almond milk counts as a teaspoon – https://confessionsofafitfoodie.com/21-day-fix-updated-food-list/. So the entire recipe has 1 1/2 teaspoons that would need to be divided by 12 to count.
Also, yes, the honey would be 1 sweetener teaspoon. This recipe is 4 years old, way before anyone talked about sweetener teaspoons (Autumn still doesn’t :).